Dessertsbonappetit3.8
Pistacharoos
This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.
👥 18 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●measuring cup
- ●bowl
- ●whisk
- ●spatula
- ●microwave
- ●cutting board
📝 Preparation Steps
1
Lightly coat an 8x8" baking pan, preferably metal, with nonstick vegetable oil spray, then line with 2 sheets of overlapping parchment paper, leaving a generous overhang on all sides. Lightly coat parchment with nonstick spray. Heat ¼ cup (50 g) granulated sugar, ½ cup light corn syrup, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large saucepan over medium, stirring often, just until sugar is dissolved and mixture is simmering, about ⏱️ 3 minutes. (Do not bring to a rapid boil.) Reduce heat to low, add ⅔ cup pistachio cream or pistachio butter and 1 Tbsp. vanilla bean paste or vanilla extract, and mix until pistachio cream is melted and mixture is combined. Stir in a few drops of green food coloring to enhance the vibrant green hue if desired. Immediately add 3 cups puffed rice cereal; mix gently to coat. Scrape into prepared pan (try to plop it down over entire bottom, not just in the center) and very gently press into a flat, even layer with oiled hands or flat-bottomed measuring cup, taking care not to smash or compress too much. (Pressing too hard can result in dense, overly chewy bars.) Set aside.
Nonstick vegetable oil spray (for pan)Vegetable oil (for hands). vanilla bean paste or vanilla extract1 TbspGreen food coloring (for tinting; optional)puffed rice cereal3 cups
2
Microwave 4 oz. semisweet chocolate, chopped, or semisweet chocolate chips, remaining 2 Tbsp. light corn syrup, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a microwave-safe bowl on high in 15-second bursts, stirring after each, until chocolate is melted, about ⏱️ 30 seconds total. (Mixture will appear broken and oily at this point, but don’t fret.) Add 1 tsp. water and vigorously whisk until mixture is smooth and glossy. (Alternatively, heat in a heatproof bowl set over a saucepan of simmering water, stirring, until melted, then whisk in water; do not let bowl touch water.) Pour chocolate mixture over reserved bar and, working quickly, spread into a thin, even layer with an offset spatula. Sprinkle ¼ cup finely chopped salted roasted pistachios on top; press in slightly to adhere. Let sit at room temperature at least ⏱️ 2 hours to allow chocolate to set. (Or, chill ⏱️ 45 minutes to speed up the process.)
. semisweet chocolate, chopped, or semisweet chocolate chips4 oz
3
Using parchment paper, pull bar out of pan; transfer to a cutting board. Cut into a 6x3 grid to make 18 bars. Do Ahead: Bars can be made 4 days ahead. Store airtight at room temperature.
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