Pistachio Raspberry Nougat Bars
Pistachio Raspberry Nougat Bars
Ingredients
For the Raspberry Nougat Layer
- 1/2 cup dried raspberries
- 1/2 cup almond flour
- 1/4 cup maple syrup
For the Pistachio Butter Layer
- 1/2 cup pistachio butter, creamy
For the Pistachio Topping
- 1/4 cup pistachios, chopped
For the White Chocolate Coating
- 6 ounces white chocolate, melted
- 1/4 teaspoon fleur de sel
- 2 tablespoons pistachios, chopped, for garnish
Instructions
- 1
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 2 min
- 2
In a food processor, combine the dried raspberries, almond flour, and maple syrup. Blend until the mixture forms a soft, chewy, red nougat-like dough. It should be sticky but hold together when pressed.
⏱️ 8 min
- 3
Press the raspberry nougat dough evenly into the bottom of the prepared baking dish, forming the base layer. Use the back of a spoon or your fingers to flatten it completely.
⏱️ 5 min
- 4
Pour the creamy pistachio butter evenly over the raspberry nougat layer. Use a spoon or offset spatula to smooth it out, creating a uniform green layer.
⏱️ 3 min
- 5
Sprinkle the 1/4 cup of chopped pistachios generously over the pistachio butter layer.
⏱️ 2 min
- 6
Place the baking dish in the freezer for 1 hour to allow all layers to set completely.
⏱️ 60 min
- 7
Once frozen and set, remove the block from the baking dish by lifting the parchment paper overhang. Place it on a cutting board.
⏱️ 1 min
- 8
Using a sharp knife, cut the block into individual rectangular bars of your desired size. You should get approximately 12-16 bars depending on size.
⏱️ 5 min
- 9
Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or use a double boiler method.
⏱️ 5 min
- 10
Dip each bar into the melted white chocolate, ensuring it's fully coated. Allow excess chocolate to drip off.
⏱️ 8 min
- 11
While the chocolate is still wet, sprinkle a delicate touch of fleur de sel on top of each bar, followed by the additional chopped pistachios for garnish.
⏱️ 5 min
- 12
Place the coated bars on a parchment-lined tray and refrigerate for at least 15 minutes, or until the chocolate has fully set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Raspberry Nougat Bars
Ingredients
For the Raspberry Nougat Layer
- 1/2 cup dried raspberries
- 1/2 cup almond flour
- 1/4 cup maple syrup
For the Pistachio Butter Layer
- 1/2 cup pistachio butter, creamy
For the Pistachio Topping
- 1/4 cup pistachios, chopped
For the White Chocolate Coating
- 6 ounces white chocolate, melted
- 1/4 teaspoon fleur de sel
- 2 tablespoons pistachios, chopped, for garnish
Instructions
- 1
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 2 min - 2
In a food processor, combine the dried raspberries, almond flour, and maple syrup. Blend until the mixture forms a soft, chewy, red nougat-like dough. It should be sticky but hold together when pressed.
⏱️ 8 min - 3
Press the raspberry nougat dough evenly into the bottom of the prepared baking dish, forming the base layer. Use the back of a spoon or your fingers to flatten it completely.
⏱️ 5 min - 4
Pour the creamy pistachio butter evenly over the raspberry nougat layer. Use a spoon or offset spatula to smooth it out, creating a uniform green layer.
⏱️ 3 min - 5
Sprinkle the 1/4 cup of chopped pistachios generously over the pistachio butter layer.
⏱️ 2 min - 6
Place the baking dish in the freezer for 1 hour to allow all layers to set completely.
⏱️ 60 min - 7
Once frozen and set, remove the block from the baking dish by lifting the parchment paper overhang. Place it on a cutting board.
⏱️ 1 min - 8
Using a sharp knife, cut the block into individual rectangular bars of your desired size. You should get approximately 12-16 bars depending on size.
⏱️ 5 min - 9
Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or use a double boiler method.
⏱️ 5 min - 10
Dip each bar into the melted white chocolate, ensuring it's fully coated. Allow excess chocolate to drip off.
⏱️ 8 min - 11
While the chocolate is still wet, sprinkle a delicate touch of fleur de sel on top of each bar, followed by the additional chopped pistachios for garnish.
⏱️ 5 min - 12
Place the coated bars on a parchment-lined tray and refrigerate for at least 15 minutes, or until the chocolate has fully set.
⏱️ 15 min