Best 4 Pistachio Dark Chocolate Crisps Recipes

DARK CHOCOLATE PISTACHIO GRANOLA BARS

Steps:

• Line an 8 x 8 pan with parchment paper or foil with an overhang for easy removal. Don't spray with cooking spray as it makes these greasy. Set aside.
• In a small blender jar (I use the Twister jar for Blendtec) or a food processor, pulse the pitted dates to create a very thick and sticky paste. (If your dates aren't moist, soak in warm water and then drain and dry very well)
• Scoop out the date paste and place in a bowl.
• Slightly warm up the peanut butter and maple syrup in the microwave (like 20 seconds) and stir into the date paste. Stir well.
• Add in the vanilla extract.
• Stir in the quick oats and the old fashioned oats.
• Add in the miniature chocolate chips and chopped pistachios
• Knead with your hands to get it all well mixed.
• Press into the prepared 8 x 8 baking pan and set aside while assembling the melted chocolate.
• In a large microwave safe bowl combine the chocolate chips and coconut oil (measured when the oil is in a hardened state).
• Microwave in bursts of 15 seconds stirring in between each burst for 15 seconds until melted.
• Pour evenly over the bars and tip the pan around to move the chocolate in an even layer on top.
• Place in the fridge (covered) until the chocolate is completely set.
• Remove from the pan and cut into bars.
• Store in the fridge, covered.

CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.

CHOCOLATE COVERED PISTACHIOS

Steps:

• Line a baking tray with parchment paper or a silpat mat.
• Melt the chocolate and temper if you would like. Add the pistachios and stir until evenly coated
• Using 2 spoons places little mounds of mixture on the tray and let set in the fridge until hard then enjoy!

VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
• Place 1/4 cup crushed pistachios in a food processor and process to a powder.
• Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
• Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
• Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.