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Chocolate Pistachio Tart Recipe

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  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 bars 1x
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Chocolate Pistachio Tart-inspired recipe is a no-bake treat featuring crunchy corn flakes bound with peanut butter and sweetened with maple syrup or honey. The bars are then coated in a rich chocolate and coconut oil mixture, creating a delicious, crispy chocolate-dipped snack reminiscent of homemade Butterfingers.

Ingredients

Scale

Base and Mix

  • 1 cup peanut butter
  • 1/3 cup maple syrup or honey
  • 2 cups corn flakes

Chocolate Coating

  • 1 cup chocolate chips
  • 2 teaspoons coconut oil

Instructions

  1. Crush Corn Flakes: Place the corn flakes into a large zip-top bag and seal it tightly. Crush the cereal into small pieces using a rolling pin or heavy object to create a crunchy texture for the bars.
  2. Combine Peanut Butter and Sweetener: In a large bowl, mix together the peanut butter and maple syrup or honey until smooth and well combined, which will act as the binding base for the bars.
  3. Mix in Corn Flakes: Add the crushed corn flakes to the peanut butter mixture. Stir thoroughly until the corn flakes are completely coated and evenly distributed.
  4. Press into Loaf Pan: Line a 9×4-inch loaf pan with parchment paper. Transfer the mixture into the pan and press it down firmly to create an even, compact layer. This helps the bars hold their shape once set.
  5. Freeze to Set: Place the pan in the freezer and chill for at least 1 hour to allow the mixture to harden.
  6. Cut Into Bars: Remove the hardened mixture from the loaf pan by lifting the parchment paper. Place it on a cutting board and cut into 12 even bars for individual servings.
  7. Melt Chocolate and Coconut Oil: In a small bowl, melt the chocolate chips and coconut oil together either in a microwave in short bursts or over a double boiler. Whisk until smooth and fully combined.
  8. Coat the Bars: Dip each corn flake bar completely into the melted chocolate mixture to coat it fully. Use a fork or your fingers to remove from the chocolate and place onto a parchment-lined plate.
  9. Freeze Again: Transfer the coated bars to the freezer for about 10 minutes until the chocolate hardens and sets.
  10. Store or Serve: Enjoy immediately or store the chocolate-dipped bars in an airtight container in the freezer for up to 3 months to maintain freshness.

Notes

  • You can substitute peanut butter with almond or cashew butter if preferred.
  • Maple syrup makes this recipe vegan, while honey keeps it naturally sweet but not vegan.
  • Use dark chocolate chips for a richer chocolate flavor and less sweetness.
  • Store bars in the freezer to keep them crisp and prevent melting.
  • For easier dipping, make sure the chocolate is warm but not too hot when coating the bars.
  • If corn flakes are not available, rice crisps or puffed rice can be used as an alternative.

Find it online: https://recipes.mbeams.com/chocolate-pistachio-tart-recipe/