Food recipes
5-ingredient Dark Chocolate Fudge with Pistachios
5-ingredient Dark Chocolate Fudge with Pistachios Ingredients: nuts, pistachio nuts, raw spartan, real semi-sweet chocolate baking chips, milk, canned, condensed, sweetened salt, table vanilla extract Directions: Spra...
5-ingredient Dark Chocolate Fudge with Pistachios
Ingredients:
nuts, pistachio nuts, raw
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
salt, table
vanilla extract
Directions:
Spray an 8x8 inch baking dish with nonstick spray.
Line with parchment paper, leaving enough overhang so that it is easier to remove later on.
Spray the parchment paper with nonstick spray.
Set aside.
In the bowl of your food processor, add 3/4 cups of the pistachios.
Pulse until they are reduced to fine crumbs.
Set aside.
In a large, heavy-bottomed saucepan, combine the dark chocolate chips, sweetened condensed milk and salt.
Heat over medium-low heat, stirring constantly so that the chocolate doesnt burn.
Remove from heat once melted and stir in the vanilla extract and remaining 1 cup whole pistachios until evenly dispersed.
Pour the chocolate into the prepared baking dish.
Pour the crushed pistachios on top.
Press down ever so gently and spread to coat the top evenly.
Cover and place in the fridge for at least 2 hours.
Remove from the refrigerator and cut into squares.
Serve immediately or store in an airtight container for 1 week.
I store mine in the refrigerator.
Ingredients:
nuts, pistachio nuts, raw
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
salt, table
vanilla extract
Directions:
Spray an 8x8 inch baking dish with nonstick spray.
Line with parchment paper, leaving enough overhang so that it is easier to remove later on.
Spray the parchment paper with nonstick spray.
Set aside.
In the bowl of your food processor, add 3/4 cups of the pistachios.
Pulse until they are reduced to fine crumbs.
Set aside.
In a large, heavy-bottomed saucepan, combine the dark chocolate chips, sweetened condensed milk and salt.
Heat over medium-low heat, stirring constantly so that the chocolate doesnt burn.
Remove from heat once melted and stir in the vanilla extract and remaining 1 cup whole pistachios until evenly dispersed.
Pour the chocolate into the prepared baking dish.
Pour the crushed pistachios on top.
Press down ever so gently and spread to coat the top evenly.
Cover and place in the fridge for at least 2 hours.
Remove from the refrigerator and cut into squares.
Serve immediately or store in an airtight container for 1 week.
I store mine in the refrigerator.