Crazy busy days calls for simple , easy and no bake chocolate bar like this Pistachio Fruit and Nuts Chocolate Bar. With this bar, busy day is not an excuse not to make it. It is so simple and easy to make. Let’s watch the video.
No bake desserts are heaven sent especially for busy days like the holiday season. Sometimes even regular days could get crazy, from work and other little things at the house. I love baking no doubt about it, but when given this opportunity to make great and amazing dessert without opening the oven, I’ll grab the chance without question.
This Pistachio Fruits and Nuts Chocolate Bar is one of my favorite no bake dessert. It’s perfect to go, great for snacking and it even passed as a breakfast for me. I know it sounds crazy, but a lot of times I like eating sweets in the morning. I don’t drink coffee as much, in fact a week will pass without me drinking coffee, but sweets is almost a must for me.
I love everything about this bar. The ingredients are easy to find not to mention flexible. 5 types of nuts (walnut, pecan, pistachio, almond and cashew), dried fruits (cranberry and raisins), homemade Graham Cracker and melted dark chocolate. The process is so easy as you can see from the video, it do not require any oven, its “No Bake” dessert, it taste absolutely decadent with the nice sweet and salty taste from the nuts and dried fruits. Now tell me, are these not enough reason to love them?
What Nuts to Use
I used 5 types of nuts because it just so happen that I have all of them on hand. On most cases, I would normally have 2 or 3 of them which is still fine. One time, I made this bar using cashew nuts only and it turned out great. You can mix and match any types of nuts, hazelnuts, brazilian nuts or even peanuts.
What Type of Chocolate to Use?
I used all dark chocolate because I lobby for dark chocolate in most of my baking, but milk chocolate will work too or a combination of milk and dark. I haven’t tried using white chocolate for this. If you do, let me know how it goes please.
How to Store this Bar?
Refrigerator is your best friend for this chocolate bar. Keep refrigerated all the time, and just leave at room temperature about 30 minutes before serving. This will make the bar less hard to eat and keeping it refrigerated will keep it from melting. Remember, the base of this is purely melted chocolate and butter. Longer exposure to hot temperature could be messy for this bar. If the bar gets soft, simply put it back in the refrigerator to chill.
How Long Can I Keep This Refrigerated?
I would say maybe up to 1 month since this there’s no egg in this bar. It’s basically just chocolate and dried fruits and nuts. But then it never last even a week in my refrigerator because I often make small batch only. In cases where I have to make big batch, it was always gone the same day that share with my friends. Give this a try, and treat yourself with some extra sleeping hours.
- 70 grams toasted nuts, chopped into small pieces (can use hazelnuts, almonds, peanuts, walnuts, cashew, pecans, and/or macadamia nuts, pistachio) – You can toast your own nuts, or buy a package toasted nuts.
- 60 grams Digestive cookies (or Graham Crackers, shortbread cookies and/or butter cookies). I used my Homemade Graham Crackers for this recipe.
- 2 tbsp chocolate covered raisins or dried fruits (raisins, cranberries, cherries, apricots, etc.). I used raisins and cranberries for this recipe.
- 100 grams semi-sweet or bittersweet/dark chocolate, coarsely chopped, I used my Hershey’s Dark Chocolate for this recipe.
- 1/4 cup butter, cut into small chunks
- 1/4 tsp salt
- 2 tbsp corn syrup, golden syrup, honey, agave, or brown rice syrup. I used honey for this recipe.
- Toast the Nuts. You can skip this step by using a package toasted nuts like what I did or you can use a toaster to toast the nuts, about 3-5 minutes.
- Toasting Hazelnuts: Place the hazelnuts on a baking sheet and bake for about 13-15 minutes or until fragrant and the skins begin to flake (peel). Remove from oven and immediately cover the pan with a clean dish towel. Let the nuts sit (steam) for about 5 to 10 minutes and then briskly rub the nuts in the towel to remove the skins. Let cool and then chop the hazelnuts into small pieces.
- Toasting Almonds, Walnuts, and Pecans: Place the nuts on a baking sheet and bake for about 8 – 10 minutes or until lightly brown and fragrant. Let cool then chop coarsely.
- Melt the Chocolate: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate, butter, and golden syrup. Turn-off the heat and leave the pan over the hot water.
- Chop Biscuit: Meanwhile, break or chop the Digestive Biscuits/Graham Crackers into small pieces.
- Chocolate + Nuts and Dried Fruits: To the melted chocolate, add salt, nuts (except Pistachio), dried fruits, and graham crackers. Stir until combined. The order do not matter, you can add it any order.
- Transfer in a Pan: Cover the pan with aluminum foil. Spread this mixture into the prepared pan, press it as you pour it to make sure it is compact and no gaps or spaces in between. Sprinkle top with chopped pistachio or any other nuts the you prefer. Fold the over hang aluminum foil towards the center and refrigerate for an hour or two, or until set , or leave overnight in the refrigerator.
- Cut: Slice to desired serving portion. Store in an airtight container in the refrigerator for about a week. Or it can be frozen for about a month.
Makes 8 pieces
Good to Know:
- This bar soften easily in hot, humid temperature. It is best to always keep it in the refrigerator and take it out only when you are ready to serve
- Use a sharp plain knife to slice the bar.
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My Other Cookie Videos:
If you are not feeling like a chocolate cookie, I have many other cookie recipe in my website, check them out and start by watching some of my cookie videos for inspiration on your next baking activity.
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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