Pistachio Milk Chocolate Squares Recipes

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PISTACHIO & MILK CHOCOLATE SQUARES



Pistachio & milk chocolate squares image

Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!

Provided by Sarah Cook

Categories     Treat

Time 1h20m

Yield Cuts into 16 squares

Number Of Ingredients 8

140g shelled pistachios
200g milk chocolate , broken into chunks
200g golden caster sugar
200g very soft butter
3 eggs
200g self-raising flour
100ml milk
150ml soured cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
  • Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

CRANBERRY-PISTACHIO CANDY SQUARES



Cranberry-Pistachio Candy Squares image

A can't-miss gift from the kitchen and a lovely layered treat for any holiday occasion. Plus, 20 minutes of preparation is all you need to make eight dozen candies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 96

Number Of Ingredients 9

1 bag (12 oz) semisweet chocolate chips
1 cup butter or margarine
1 package (8 oz) cream cheese, softened
1/2 cup evaporated milk
1 box (3.4 oz) instant pistachio pudding and pie filling mix
4 cups powdered sugar
1/2 cup chopped shelled pistachios
1 package (20 oz) vanilla-flavored candy coating or almond bark, chopped
3/4 cup sweetened dried cranberries

Steps:

  • Line 13x9-inch pan with foil; spray foil with cooking spray. In 1 1/2-quart saucepan, melt chocolate chips and 1/2 cup of the butter over low heat, stirring frequently, until smooth. Remove from heat. With wire whisk, beat in 1/2 package (4 oz) of the cream cheese until smooth. Spread in pan. Freeze until set, about 30 minutes.
  • In 2-quart saucepan, melt remaining 1/2 cup butter. Remove from heat. Stir in evaporated milk and pudding mix until blended. Stir in powdered sugar until smooth. Stir in pistachios. Carefully spread thick pudding mixture over frozen chocolate layer. Refrigerate 30 minutes.
  • Meanwhile, in another 2-quart saucepan, melt almond bark over low heat, stirring constantly, until smooth. Stir in remaining 1/2 package cream cheese and the cranberries. Pour over chilled pudding layer; spread to cover. Refrigerate until firm, at least 3 hours.
  • Remove candy from pan by lifting foil. Cut into 1-inch squares; remove from foil. Store in refrigerator.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Candy, Sodium 45 mg, Sugar 12 g

CREAMY PISTACHIO DESSERT SQUARES



Creamy Pistachio Dessert Squares image

Serve these Creamy Pistachio Dessert Squares with coffee. These Creamy Pistachio Dessert Squares include cream cheese, Irish cream and pistachio pudding.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 18 servings

Number Of Ingredients 11

1 cup flour
1/4 cup granulated sugar
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/2 cup butter
1/4 cup finely chopped walnuts, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping, divided
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
2-1/2 cups milk
1 Tbsp. Irish cream liqueur

Steps:

  • Heat oven to 350°F.
  • Mix flour, granulated sugar and coffee granules in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 2 Tbsp. nuts. Press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until lightly browned. Cool completely.
  • Beat cream cheese and powdered sugar with whisk until blended. Gently stir in 1 cup COOL WHIP. Spread evenly over crust.
  • Beat pudding mixes, milk and liqueur in large bowl with whisk 2 min. Pour over cream cheese layer in pan. Let stand 5 min. Spread with remaining COOL WHIP; sprinkle with remaining nuts. Refrigerate 1 hour or until ready to serve.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

MOM'S PISTACHIO SQUARES



Mom's Pistachio Squares image

My mother has been making this dessert for years now for parties, showers, potlucks, etc..always to rave reviews. These are nice & light as opposed to other rich desserts and are very yummy!

Provided by Rhonda J

Categories     Dessert

Time 43m

Yield 1 9x13 pan

Number Of Ingredients 11

1 cup butter or 1 cup margarine
4 tablespoons sugar
2 cups flour
1/2 cup chopped nuts (of your choice pistachios,walnuts,pecans)
1 (8 ounce) package cream cheese
3/4 cup icing sugar
16 ounces (500 ml.) Cool Whip
2 packages instant pistachio pudding mix
2 cups milk
500 ml Cool Whip
chopped nuts

Steps:

  • For 1st Layer: Cream butter,sugar& flour,add nuts.
  • Press in a greased 9x13 pan.
  • Bake 10 mins.
  • at 325.
  • For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
  • Spread over COOLED first layer.
  • For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
  • Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.

PISTACHIO SQUARES



Pistachio Squares image

A good friend and former co-worker brought these squares to a baby shower a number of years ago. Makes for a very delicious dessert to take to a family gathering or any occasion and guaranteed you'll get lots of requests for the recipe. Bet when you try them, you won't be able to stop at just one!!!

Provided by Nova Scotia Cook

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

1 cup flour
1/2 cup butter or 1/2 cup margarine
2 tablespoons sugar
1/4 cup chopped nuts
2/3 cup icing sugar
1 (8 ounce) package cream cheese
1/2 liter Cool Whip
2 (113 g) packages instant pistachio pudding mix
2 1/2 cups milk

Steps:

  • Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
  • Combine ingredients for second layer and spread on first layer.
  • Mix pudding and milk; spread over second layer.
  • Spread remaining Cool Whip over third layer.
  • Sprinkle with chopped nuts.
  • Place in refrigerator until ready to serve.

MILK CHOCOLATE-PISTACHIO TART



Milk Chocolate-Pistachio Tart image

You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Yield Makes one 9-inch tart

Number Of Ingredients 17

Vegetable oil cooking spray, for pan
3/4 cup all-purpose flour, plus more for surface
1/4 cup unsweetened cocoa powder
1/3 cup unsalted shelled pistachios, chopped
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/2 cup unsalted shelled pistachios, preferably Sicilian
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon safflower oil
5 ounces milk chocolate, chopped
1/2 cup heavy cream
1/4 cup whole milk
1 large egg, beaten
Garnish: finely chopped pistachios (optional)

Steps:

  • Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
  • Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
  • Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
  • Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
  • Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

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