Pistachio No Bake Bars: Easy Recipe & Delicious Dessert

Broccoli cheese soup: just the name conjures up images of creamy, comforting goodness, doesn’t it? Forget those bland, watery soups you might have encountered in the past. We’re talking about a rich, velvety bowl of pure deliciousness that will warm you from the inside out. This isn’t just soup; it’s a hug in a bowl!

While its exact origins are debated, the concept of combining broccoli and cheese in a creamy base has been a culinary favorite for decades. It’s a testament to the simple yet brilliant pairing of earthy broccoli with the sharp, satisfying flavor of cheese. Think of it as the ultimate comfort food, perfect for a chilly evening or a quick and satisfying lunch.

What makes broccoli cheese soup so universally loved? It’s the perfect balance of textures and tastes. The tender broccoli florets offer a slight bite, contrasting beautifully with the smooth, cheesy broth. The savory, cheesy flavor is undeniably addictive, and the creamy texture is simply divine. Plus, it’s incredibly versatile! You can customize it with different cheeses, add a touch of spice, or even blend it for an ultra-smooth consistency. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to be a crowd-pleaser.

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• ½ cup (1 stick) unsalted butter, melted
• ¼ cup granulated sugar
• ¼ teaspoon salt
• For the Pistachio Filling:
• 1 (14 ounce) can sweetened condensed milk
• 1 (3.4 ounce) package instant pistachio pudding mix
• 1 cup heavy cream
• ½ teaspoon almond extract (optional, but enhances the pistachio flavor)
• ½ cup shelled, unsalted pistachios, finely chopped, plus more for garnish
• Green food coloring (optional, for a more vibrant green color)
• For the Chocolate Ganache Topping:
• 6 ounces semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter

Preparing the Graham Cracker Crust:

1. Combine the Dry Ingredients: In a medium bowl, I like to start by whisking together the graham cracker crumbs, granulated sugar, and salt. This ensures that the sugar and salt are evenly distributed throughout the crust.
2. Add the Melted Butter: Pour the melted butter into the bowl with the dry ingredients. Stir well until the mixture is evenly moistened and resembles wet sand. It’s important to make sure all the crumbs are coated with butter so the crust holds together properly.
3. Press into the Pan: Transfer the graham cracker mixture to a 9×13 inch baking pan. I usually line the pan with parchment paper first, leaving an overhang on the sides. This makes it super easy to lift the bars out later. Press the mixture firmly and evenly into the bottom of the pan. I find that using the bottom of a measuring cup helps to create a smooth and compact crust.
4. Chill the Crust: Place the pan in the refrigerator and chill for at least 30 minutes. This allows the butter to solidify, which helps the crust to set and prevents it from crumbling when you add the filling. You can even chill it for longer, up to a few hours, if you need to prepare it in advance.

Making the Pistachio Filling:

1. Combine Sweetened Condensed Milk and Pudding Mix: In a large bowl, whisk together the sweetened condensed milk and the instant pistachio pudding mix until well combined. Make sure there are no lumps of pudding mix remaining. This forms the base of our creamy pistachio filling.
2. Whip the Heavy Cream: In a separate bowl, using an electric mixer (either a stand mixer or a hand mixer), whip the heavy cream until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter. You want it to be thick and fluffy.
3. Gently Fold in the Whipped Cream: Gently fold the whipped cream into the sweetened condensed milk and pudding mixture. It’s important to fold gently to avoid deflating the whipped cream. This will keep the filling light and airy.
4. Add Almond Extract and Food Coloring (Optional): Stir in the almond extract (if using) and a few drops of green food coloring (if using). The almond extract enhances the pistachio flavor, and the food coloring adds a more vibrant green color to the filling. I usually start with just a couple of drops of food coloring and add more until I reach the desired shade of green.
5. Fold in the Chopped Pistachios: Gently fold in the finely chopped pistachios. Make sure they are evenly distributed throughout the filling. The pistachios add a wonderful nutty flavor and a bit of texture to the bars.
6. Pour Filling over Crust: Pour the pistachio filling evenly over the chilled graham cracker crust. Spread it out with a spatula to ensure it reaches all the edges of the pan.
7. Chill Again: Return the pan to the refrigerator and chill for at least 4 hours, or preferably overnight. This allows the filling to set completely and makes it easier to cut the bars.

Preparing the Chocolate Ganache Topping:

1. Heat the Heavy Cream: Place the heavy cream in a microwave-safe bowl and heat in the microwave for about 1 minute, or until it is hot but not boiling. You can also heat the cream in a saucepan over medium heat on the stovetop.
2. Pour over Chocolate Chips: Pour the hot heavy cream over the semi-sweet chocolate chips in a heat-proof bowl. Let it sit for about 1 minute to allow the heat to melt the chocolate.
3. Stir Until Smooth: Add the butter to the bowl. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If there are any stubborn chocolate pieces that won’t melt, you can microwave the mixture in 15-second intervals, stirring in between, until it is completely smooth.
4. Pour Ganache over Filling: Once the pistachio filling is completely set, pour the chocolate ganache evenly over the top. Spread it out with a spatula to cover the entire surface.
5. Garnish with Pistachios: Sprinkle the top of the ganache with additional chopped pistachios for garnish. This adds a nice visual appeal and reinforces the pistachio flavor.
6. Chill One Last Time: Return the pan to the refrigerator and chill for at least 30 minutes, or until the ganache is set. This will make it easier to cut the bars cleanly.

Cutting and Serving:

1. Lift the Bars from the Pan: Using the parchment paper overhang, carefully lift the bars out of the baking pan.
2. Cut into Bars: Place the bars on a cutting board and use a sharp knife to cut them into squares or rectangles. I usually cut them into about 24 bars, but you can adjust the size to your preference. For clean cuts, I recommend wiping the knife clean with a damp cloth between each cut.
3. Serve and Enjoy: Serve the pistachio no-bake bars chilled. They are perfect for parties, potlucks, or just a sweet treat to enjoy at home. Store any leftover bars in an airtight container in the refrigerator for up to 5 days.

Conclusion:

And there you have it! These Pistachio No Bake Bars are truly a game-changer for anyone craving a sweet treat without the fuss of baking. I know, I know, there are a million dessert recipes out there, but trust me on this one. The combination of the creamy, nutty pistachio flavor with the satisfying crunch of the graham cracker crust and the chewy texture of the marshmallows is simply divine. It’s the perfect balance of textures and tastes that will leave you wanting more.

But why is this recipe a must-try? Well, first and foremost, it’s incredibly easy. We’re talking minimal ingredients and even less effort. No oven required! That makes it ideal for hot summer days when you don’t want to heat up your kitchen, or for those times when you just need a quick and delicious dessert fix. Secondly, the pistachio flavor is so unique and sophisticated. It elevates these bars from your average no-bake treat to something truly special. It’s a flavor that’s both comforting and exciting, familiar yet unexpected.

Beyond the ease and the incredible flavor, these bars are also incredibly versatile. Feel free to get creative with your toppings! A sprinkle of sea salt on top enhances the sweetness and adds a delightful salty-sweet contrast. You could also drizzle melted white chocolate or dark chocolate over the bars for an extra layer of indulgence. Chopped pistachios, of course, are always a welcome addition, adding even more nutty goodness.

Serving Suggestions and Variations:

* For a party: Cut the bars into smaller squares for easy serving at parties or gatherings. They’re always a crowd-pleaser!
* Elevated Dessert: Serve with a scoop of vanilla ice cream and a drizzle of honey for a more sophisticated dessert.
* Chocolate Lover’s Dream: Add chocolate chips to the marshmallow mixture or drizzle melted chocolate on top.
* Nutty Delight: Experiment with other nuts like almonds or walnuts for a different flavor profile.
* Festive Treat: Add a few drops of green food coloring for a festive St. Patrick’s Day treat.

I truly believe that everyone should have this recipe in their repertoire. It’s a guaranteed crowd-pleaser, a lifesaver when you need a quick dessert, and a delicious way to satisfy your sweet tooth. Plus, it’s just plain fun to make!

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to whip up a batch of these irresistible Pistachio No Bake Bars. I promise you won’t regret it. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much everyone loved them. Leave a comment below, tag me in your photos on social media – I can’t wait to see your creations! Happy baking (or rather, no-baking!) and enjoy every single bite! I am confident that you will love this recipe as much as I do. Let me know if you have any questions. I am always happy to help.