All-Pistachio Nougat Bars
All-Pistachio Nougat Bars
Ingredients
For the Pistachio Nougat Layer
- 1 cup roasted pistachios
- 12 pitted dates
- 1/4 teaspoon sea salt
- 1/2 teaspoon matcha powder, or natural green food coloring, optional
For the Pistachio Butter Layer
- 2 cups roasted pistachios
- 1/2 teaspoon matcha powder, or natural green food coloring, optional
- 1 teaspoon coconut oil, as needed, up to 2 teaspoons
For Assembly and Topping
- 1/2 cup chopped pistachios
For the Dark Chocolate Coating
- 8 ounces dark chocolate, melted
- 1/4 teaspoon fleur de sel, for sprinkling, as needed
- 2 tablespoons chopped pistachios, for sprinkling, as needed
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.
⏱️ 2 min
- 2
To make the pistachio nougat, combine 1 cup of roasted pistachios, pitted dates, 1/4 teaspoon of sea salt, and 1/2 teaspoon of matcha powder (if using) in a food processor. Blend until the mixture forms a soft, sticky dough that comes together when pressed. It should be soft and chewy.
⏱️ 5 min
- 3
Press the pistachio nougat mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to create a compact, smooth layer. Place the pan in the freezer while you prepare the pistachio butter.
⏱️ 3 min
- 4
To make the pistachio butter, combine 2 cups of roasted pistachios and 1/2 teaspoon of matcha powder (if using) in a high-speed blender or food processor. Blend, scraping down the sides as needed, until the pistachios break down and release their oils, forming a smooth, creamy butter. If the mixture is too thick, add 1 teaspoon of coconut oil, blending until smooth. Add up to 1 more teaspoon if necessary to achieve a luscious, glossy consistency.
⏱️ 7 min
- 5
Retrieve the pan from the freezer. Pour the pistachio butter evenly over the nougat layer, spreading it gently with a spatula to cover completely. Sprinkle 1/2 cup of chopped pistachios over the pistachio butter layer.
⏱️ 3 min
- 6
Press the layers down firmly with your hands or another piece of parchment paper to ensure they are compact. Return the pan to the freezer for at least 1 hour, or until the layers are firm and well set.
⏱️ 60 min
- 7
Once firm, remove the slab from the pan using the parchment paper overhang. Place it on a cutting board and slice into desired bar shapes. Typically, this yields 8-12 bars depending on size.
⏱️ 5 min
- 8
Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler, until smooth. Dip each bar into the melted chocolate, ensuring it's fully coated. Allow excess chocolate to drip off.
⏱️ 10 min
- 9
Immediately place the chocolate-coated bars on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle with a pinch of fleur de sel and a few chopped pistachios for garnish.
⏱️ 5 min
- 10
Return the baking sheet with the coated bars to the freezer for an additional 15 minutes to allow the chocolate shell to fully harden. Store the finished bars in an airtight container in the refrigerator or freezer.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
All-Pistachio Nougat Bars
Ingredients
For the Pistachio Nougat Layer
- 1 cup roasted pistachios
- 12 pitted dates
- 1/4 teaspoon sea salt
- 1/2 teaspoon matcha powder, or natural green food coloring, optional
For the Pistachio Butter Layer
- 2 cups roasted pistachios
- 1/2 teaspoon matcha powder, or natural green food coloring, optional
- 1 teaspoon coconut oil, as needed, up to 2 teaspoons
For Assembly and Topping
- 1/2 cup chopped pistachios
For the Dark Chocolate Coating
- 8 ounces dark chocolate, melted
- 1/4 teaspoon fleur de sel, for sprinkling, as needed
- 2 tablespoons chopped pistachios, for sprinkling, as needed
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.
⏱️ 2 min - 2
To make the pistachio nougat, combine 1 cup of roasted pistachios, pitted dates, 1/4 teaspoon of sea salt, and 1/2 teaspoon of matcha powder (if using) in a food processor. Blend until the mixture forms a soft, sticky dough that comes together when pressed. It should be soft and chewy.
⏱️ 5 min - 3
Press the pistachio nougat mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to create a compact, smooth layer. Place the pan in the freezer while you prepare the pistachio butter.
⏱️ 3 min - 4
To make the pistachio butter, combine 2 cups of roasted pistachios and 1/2 teaspoon of matcha powder (if using) in a high-speed blender or food processor. Blend, scraping down the sides as needed, until the pistachios break down and release their oils, forming a smooth, creamy butter. If the mixture is too thick, add 1 teaspoon of coconut oil, blending until smooth. Add up to 1 more teaspoon if necessary to achieve a luscious, glossy consistency.
⏱️ 7 min - 5
Retrieve the pan from the freezer. Pour the pistachio butter evenly over the nougat layer, spreading it gently with a spatula to cover completely. Sprinkle 1/2 cup of chopped pistachios over the pistachio butter layer.
⏱️ 3 min - 6
Press the layers down firmly with your hands or another piece of parchment paper to ensure they are compact. Return the pan to the freezer for at least 1 hour, or until the layers are firm and well set.
⏱️ 60 min - 7
Once firm, remove the slab from the pan using the parchment paper overhang. Place it on a cutting board and slice into desired bar shapes. Typically, this yields 8-12 bars depending on size.
⏱️ 5 min - 8
Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler, until smooth. Dip each bar into the melted chocolate, ensuring it's fully coated. Allow excess chocolate to drip off.
⏱️ 10 min - 9
Immediately place the chocolate-coated bars on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle with a pinch of fleur de sel and a few chopped pistachios for garnish.
⏱️ 5 min - 10
Return the baking sheet with the coated bars to the freezer for an additional 15 minutes to allow the chocolate shell to fully harden. Store the finished bars in an airtight container in the refrigerator or freezer.
⏱️ 15 min