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Close up of a sliced homemade Quick-Pistachio-Chocolate-Bar-Happy-Treat showing its green pistachio and crunchy golden vermicelli filling, resting on a light grey quartz countertop under natural light.

Quick Pistachio Chocolate Bar: Happy Treat!

Chef Ava
Easy homemade pistachio chocolate bar with crunchy vermicelli, pistachio butter, and smooth chocolate. Viral-inspired gourmet treat. Great snack or gift.
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Prep Time 50 minutes
Cook Time 10 minutes
Chilling Time 1 hour 35 minutes
Total Time 1 hour
Course Dessert, Snack, Treat
Cuisine Fusion, Middle Eastern Inspired, Modern
Servings 8 pieces

Equipment

  • Medium Pan
  • Mixing bowls
  • Spatula
  • Chocolate Moulds
  • Microwave or Double Boiler

Ingredients
  

Crunchy Pistachio Filling:

  • 1 tbsp butter unsalted pref.
  • 100 g fine vermicelli, crushed
  • 160 g smooth pistachio butter/paste
  • 50 ml tahini

Chocolate Coating & Swirls:

  • 125 g good-quality milk chocolate, chopped 33-40% cacao ideal
  • 25 g dark chocolate, chopped 50-70% cacao
  • 25 g white chocolate, chopped
  • Few drops green food colouring oil-based

Instructions
 

  • Toast Vermicelli: Over low-medium heat, melt butter in a medium pan. Add crushed vermicelli; cook, stirring often, for about 10 minutes until fragrant and evenly golden brown. Prevent burning.
  • Make Pistachio Filling: Cool toasted vermicelli completely. Transfer to bowl. Add pistachio butter and tahini; blend well into a textured filling.
  • Create Marble Effect (Optional): Gently melt white chocolate. Optional: Drizzle half into moulds. Tint remaining white chocolate with green food colouring; drizzle into moulds. Freeze moulds for at least 5 mins.
  • Temper Main Chocolate: Combine and temper milk & dark chocolate. Reserve 1-2 tsp. Let rest cool slightly (10-15 mins) until fluid but not hot.
  • Form Chocolate Shells: Remove chilled moulds. Pour cooled, tempered chocolate into cavities, coating sides well. Refrigerate 20-30 mins until firm.
  • Add Filling: Spoon/pipe pistachio filling into firm chocolate shells. Mould Tip: For two-part moulds, fill one half, mounding slightly in center for shallower moulds.
  • Seal Bars (Two-Part Moulds): If reserved chocolate firmed, gently re-warm until fluid. Apply thin coat to edges of filled mould half.
  • Chill and Set: Carefully join mould halves, pressing gently. Refrigerate for at least 1 hour, or until bar releases easily.
  • Serve: Enjoy chilled or let soften slightly at room temperature.
  • Store: Keep leftover bars in an airtight container in the fridge for up to one week.

Notes

  • Tahini: Balances sweetness, adds creaminess; don't skip.
  • Dark Chocolate: Adds balance to sweet filling.
  • Patience: Proper chilling ensures good snap & easy unmoulding.
  • Vermicelli: Toast until golden for best crunch; avoid burning.
Keyword crunchy chocolate bar, easy chocolate recipe, homemade chocolate bar, no-bake dessert, pistachio chocolate, pistachio chocolate bar, tahini chocolate, vermicelli dessert, viral chocolate bar