If you’re looking for a dessert that’s both elegant and effortless, these Pistachio Bars are a perfect choice. With three distinct layers—rich chocolate‑graham crust, creamy pistachio filling, and a chocolate top crowned with nutty garnish—these bars deliver on flavor, texture, and visual appeal. They’re no‑bake, which means less fuss in the kitchen, yet the end result is extraordinary enough for holidays, potlucks, or a sweet ending to any meal.
Why These Bars Stand Out
- No‑bake convenience: You don’t need to fire up the oven; chill time does the heavy lifting.
- Layered texture and flavor contrast: A crisp chocolate‑graham base meets a sweet, nutty middle, finished with a silky chocolate layer.
- Festive and decorative: The vibrant green of pistachios against dark chocolate makes these bars visually striking—perfect for special occasions.
- Balanced indulgence: Though sweet and rich, the combination of nuts and chocolate keeps it from feeling one‑dimensional.
Ingredients
- 1 egg, lightly beaten
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- 2 Tbsp granulated sugar
- 1 tsp vanilla
- 2 cups finely crushed cinnamon graham crackers
- ½ cup finely chopped pistachio nuts
- ¼ cup softened butter
- ¼ cup pistachio instant pudding & pie filling mix
- ¼ cup half‑and‑half (or light cream or milk)
- 1½ cups powdered sugar
- 6 oz bittersweet chocolate, coarsely chopped
- ¼ cup butter
- ½ cup coarsely chopped pistachio nuts
Instructions
- Prep the pan
Line a 9 × 9 × 2‑inch baking pan with foil, leaving overhang on opposite sides so you can lift out the bars later. Set aside. - Make the chocolate‑graham crust
In a medium saucepan, combine the lightly beaten egg, ½ cup butter, cocoa powder, granulated sugar, and vanilla. Cook over medium‑low heat, stirring, until the butter melts and the mixture begins to bubble. Remove from heat, then stir in the crushed graham crackers and the finely chopped pistachios. Press this crumb mixture firmly into the bottom of the prepared pan to form an even crust. - Prepare the pistachio filling
In a mixing bowl, beat together the softened butter, pistachio pudding mix, and the half‑and‑half until smooth. Gradually add the powdered sugar and continue beating until it becomes cohesive (if it seems dry at first, keep beating until the sugar “melts” into the mixture). Spread this filling evenly over the cooled crust layer. Cover and chill until firm, about 1 hour. - Add the chocolate topping
In a small saucepan over low heat, melt together the chopped bittersweet chocolate and the ¼ cup butter, stirring until smooth. Spread this melted chocolate evenly over the chilled pistachio filling. Sprinkle the coarsely chopped pistachios on top while the chocolate is still soft. Cover and chill for about 2 more hours, or until completely firm. - Cut into bars
When fully chilled and firm, use the foil overhang to lift the uncut slab out of the pan. On a cutting board, use a sharp knife to slice into a 5 × 5 grid, yielding 25 bars. The flavor is quite rich, so these small bars are satisfying in small bites. - Storage
Place bars in an airtight container lined with wax paper between layers. Store in the refrigerator for up to 3 days.
Timing & Yield
- Prep time: 35 minutes
- Chill time (total): 3 hours
- Total time: 3 hours 35 minutes
- Servings: 25 small bars
- Yield: 25 bars
Nutrition per bar (approximate)
- Calories: 207
- Total Fat: 14 g
- Carbohydrates: 21 g
- Protein: 3 g
- Saturated Fat: 7 g
- Cholesterol: 28 mg
- Sodium: 154 mg
- Total Sugars: 15 g
Tips & Notes
- Use roasted, salted pistachios rather than raw, as they handle chopping better and help maintain structure without turning into a paste.
- When chopping nuts finely, a food processor helps—but be cautious not to overdo it.
- The crust uses cinnamon graham crackers, which give a warm flavor; you can substitute regular or honey graham crackers if that’s what you have.
- If the pistachio filling seems too dry at first, keep beating—the powdered sugar will gradually integrate and transform into a smooth texture.
- You can swap bittersweet chocolate for semisweet if you prefer a sweeter finish, but the deeper tone of bittersweet pairs beautifully with the nutty filling.
- Serve chilled or at cool room temperature, and cut the bars just before serving to preserve clean edges.