Chocolate Pistachio Nougat Bars
Chocolate Pistachio Nougat Bars
Ingredients
For the Pistachio Butter
- 1 1/2 cups roasted pistachios, shelled, unsalted
For the Nougat Base
- 1 cup pitted Medjool dates, packed
- 1/2 cup almonds, raw or roasted
- 1/4 teaspoon sea salt
For the Topping and Garnish
- 1/2 cup chopped pistachios
- 1/2 teaspoon flaky sea salt
For the Chocolate Coating
- 1 cup dark chocolate chips, or chopped dark chocolate bar
- 1 cup white chocolate chips, or chopped white chocolate bar
- 2 teaspoons coconut oil, divided
Instructions
- 1
Prepare the pistachio butter: Place the roasted pistachios into a food processor. Process on high speed, scraping down the sides as needed, until the pistachios transform into a smooth, creamy butter. This may take 10-15 minutes, depending on your food processor.
⏱️ 15 min
- 2
Prepare the nougat base: Without cleaning the food processor, add the pitted Medjool dates, almonds, and sea salt. Process until the mixture comes together to form a sticky, pliable dough. It should hold its shape when pressed.
⏱️ 10 min
- 3
Prepare the pan: Line an 8x8 inch baking pan with parchment paper, ensuring there is an overhang on two opposite sides. This will help you easily lift the bars out later.
⏱️ 2 min
- 4
Form the nougat layer: Press the nougat dough evenly into the bottom of the prepared pan. Use your fingers or the back of a spoon to create a compact, uniform layer.
⏱️ 5 min
- 5
Add the pistachio butter layer: Pour and spread the freshly made creamy pistachio butter evenly over the nougat base.
⏱️ 3 min
- 6
Sprinkle with pistachios: Sprinkle 1/4 cup of the chopped pistachios evenly over the pistachio butter layer.
⏱️ 1 min
- 7
Freeze to set: Transfer the pan to the freezer and freeze for at least 1 hour, or until the layers are firm enough to cut.
⏱️ 60 min
- 8
Cut the bars: Once firm, use the parchment paper overhang to lift the block from the pan and place it on a cutting board. Using a sharp knife, cut the block into 12-16 rectangular bars of your desired size (e.g., 2x4 inches).
⏱️ 10 min
- 9
Melt the chocolates: In two separate microwave-safe bowls (or using a double boiler), melt the dark chocolate with 1 teaspoon of coconut oil and the white chocolate with the remaining 1 teaspoon of coconut oil. Heat in 30-second intervals, stirring until smooth and fully melted.
⏱️ 5 min
- 10
Coat with dark chocolate: Dip half of the nougat bars into the melted dark chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off. Place the coated bars on a parchment-lined baking sheet. Immediately sprinkle each dark chocolate bar with a pinch of flaky sea salt and some of the remaining chopped pistachios.
⏱️ 10 min
- 11
Coat with white chocolate: Repeat the dipping process with the remaining half of the bars and the melted white chocolate, garnishing each with flaky sea salt and chopped pistachios.
⏱️ 10 min
- 12
Set and store: Return the coated bars to the freezer or refrigerator for 15-20 minutes, or until the chocolate is completely set. Store the finished Chocolate Pistachio Nougat Bars in an airtight container in the refrigerator for up to 1 week.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Pistachio Nougat Bars
Ingredients
For the Pistachio Butter
- 1 1/2 cups roasted pistachios, shelled, unsalted
For the Nougat Base
- 1 cup pitted Medjool dates, packed
- 1/2 cup almonds, raw or roasted
- 1/4 teaspoon sea salt
For the Topping and Garnish
- 1/2 cup chopped pistachios
- 1/2 teaspoon flaky sea salt
For the Chocolate Coating
- 1 cup dark chocolate chips, or chopped dark chocolate bar
- 1 cup white chocolate chips, or chopped white chocolate bar
- 2 teaspoons coconut oil, divided
Instructions
- 1
Prepare the pistachio butter: Place the roasted pistachios into a food processor. Process on high speed, scraping down the sides as needed, until the pistachios transform into a smooth, creamy butter. This may take 10-15 minutes, depending on your food processor.
⏱️ 15 min - 2
Prepare the nougat base: Without cleaning the food processor, add the pitted Medjool dates, almonds, and sea salt. Process until the mixture comes together to form a sticky, pliable dough. It should hold its shape when pressed.
⏱️ 10 min - 3
Prepare the pan: Line an 8x8 inch baking pan with parchment paper, ensuring there is an overhang on two opposite sides. This will help you easily lift the bars out later.
⏱️ 2 min - 4
Form the nougat layer: Press the nougat dough evenly into the bottom of the prepared pan. Use your fingers or the back of a spoon to create a compact, uniform layer.
⏱️ 5 min - 5
Add the pistachio butter layer: Pour and spread the freshly made creamy pistachio butter evenly over the nougat base.
⏱️ 3 min - 6
Sprinkle with pistachios: Sprinkle 1/4 cup of the chopped pistachios evenly over the pistachio butter layer.
⏱️ 1 min - 7
Freeze to set: Transfer the pan to the freezer and freeze for at least 1 hour, or until the layers are firm enough to cut.
⏱️ 60 min - 8
Cut the bars: Once firm, use the parchment paper overhang to lift the block from the pan and place it on a cutting board. Using a sharp knife, cut the block into 12-16 rectangular bars of your desired size (e.g., 2x4 inches).
⏱️ 10 min - 9
Melt the chocolates: In two separate microwave-safe bowls (or using a double boiler), melt the dark chocolate with 1 teaspoon of coconut oil and the white chocolate with the remaining 1 teaspoon of coconut oil. Heat in 30-second intervals, stirring until smooth and fully melted.
⏱️ 5 min - 10
Coat with dark chocolate: Dip half of the nougat bars into the melted dark chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off. Place the coated bars on a parchment-lined baking sheet. Immediately sprinkle each dark chocolate bar with a pinch of flaky sea salt and some of the remaining chopped pistachios.
⏱️ 10 min - 11
Coat with white chocolate: Repeat the dipping process with the remaining half of the bars and the melted white chocolate, garnishing each with flaky sea salt and chopped pistachios.
⏱️ 10 min - 12
Set and store: Return the coated bars to the freezer or refrigerator for 15-20 minutes, or until the chocolate is completely set. Store the finished Chocolate Pistachio Nougat Bars in an airtight container in the refrigerator for up to 1 week.
⏱️ 15 min