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Homemade Dark Chocolate Pistachio Bars image

Dark Chocolate Pistachio Bars

These Dark Chocolate Pistachio Bars are a chewy, nutty delight packed with wholesome ingredients. Perfect for snacks or dessert!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bars:
  • 1 cup packed pitted dates
  • 1/2 cup creamy peanut butter
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup quick 1-minute oats
  • 1 cup old-fashioned oats
  • 1/2 cup shelled and chopped pistachios
  • 1/2 cup miniature dark chocolate chips
  • 1 cup dark or milk chocolate chips
  • 2 teaspoons coconut oil

Equipment

  • Food Processor
  • Mixing Bowl
  • 9x9 inch Baking Pan
  • Parchment Paper
  • Double Boiler or Microwave

Method
 

Directions:
  1. Start by placing the 1 cup of packed pitted dates in your food processor. Blend until they form a sticky paste. If the dates are too dry, you can add a tablespoon of warm water to help them blend smoother.
  2. In a mixing bowl, combine the blended date paste with 1/2 cup of creamy peanut butter, 1/4 cup of pure maple syrup, and 1 teaspoon of vanilla extract. Stir until well combined, creating a sticky mixture.
  3. To the wet mixture, add 1 cup of quick 1-minute oats, 1 cup of old-fashioned oats, 1/2 cup of shelled and chopped pistachios, and 1/2 cup of miniature dark chocolate chips. Stir everything together until evenly distributed.
  4. Line your 9x9-inch baking pan with parchment paper. Transfer the mixture into the pan and press it down firmly and evenly to create a solid base for your bars.
  5. In a double boiler or microwave, melt 1 cup of dark or milk chocolate chips along with 2 teaspoons of coconut oil. Stir until smooth and fully melted.
  6. Pour the melted chocolate over the pressed oat mixture in the pan, spreading it evenly with a spatula. You can use a knife or spatula to swirl the chocolate into the oat layer for a beautiful marbled effect.
  7. Place the baking pan in the refrigerator for at least 2 hours to allow the bars to set completely. Once set, remove from the pan by lifting the parchment paper.
  8. Cut the bars into squares or rectangles, and serve! These Dark Chocolate Pistachio Bars keep well in an airtight container in the fridge for up to a week.

Notes

  • Use high-quality dates and natural peanut butter for the best flavor.
  • For a nut-free version, substitute peanut butter with sunflower seed butter.
  • Store leftovers in an airtight container in the refrigerator for up to a week.