Best 8 Pistachio Praline Bars Recipes

PISTACHIO PRALINE BARS

Steps:

• Lightly coat a 13-by-9-inch rimmed baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10 to 12 minutes.
• Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely.

PISTACHIO-LEMON BARS

Steps:

• To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
• Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.

PISTACHIO CREAM BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
• Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
• In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.

FROSTED PISTACHIO BARS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, pudding mix, sugar, baking powder and salt. In another bowl, whisk egg, oil, water and vanilla until blended; stir into flour mixture. If desired, stir in pistachios. (Dough will be stiff.), Press dough into a greased 13x9-in. baking pan. Bake 20-25 minutes or until edges begin to brown. Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, butter, vanilla and salt until blended. Gradually beat in confectioners' sugar. Spread over top. Decorate as desired., Cut into bars before serving. Store in the refrigerator.

PISTACHIO-CHERRY S'MORE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

PISTACHIO PRALINE DACQUOISE

Steps:

• Line 2 buttered baking sheets with foil or parchment paper and trace a total of three 13- by 4-inch rectangles on the sheets of foil (2 on one sheet and 1 on the other).
• Make the meringue layers:
• In a food processor grind fine the pistachio nuts with 1/4 cup plus 2 tablespoons of the sugar and the cornstarch. In a large bowl with an 2electric mixer beat the egg whites with the cream of tartar and the salt until they hold soft peaks, beat in the remaining 1/2 cup sugar, a little at a time, and the food coloring, and beat the whites until they hold stiff glossy peaks. Fold in the pistachio mixture gently but thoroughly and transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip. Starting along an edge of a rectangle, pipe the meringue onto the prepared foil, filling in 2 of the rectangles. Outline the edges of the remaining rectangle with 2 rows of the meringue, leaving the center free, and bake the meringues in a preheated 250°F. oven, switching the sheets from one rack to the other after 30 minutes, for 1 to 1 1/4 hours, or until the meringues are firm and dry when touched. Let the meringues cool on the sheets, slide the foil off the sheets, and peel the meringues off the foil carefully. The meringues may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.
• Make the filling:
• In a small skillet, preferably non-stick, cook 1/4 cup of the sugar, undisturbed, over moderate heat until it begins to melt, cook it, stirring with a fork, until it is melted completely and turns a golden caramel, and add the pistachio nuts, stirring until they are coated well. Pour the mixture immediately onto a piece of foil and let it cool completely. Break the praline into pieces and grind it fine in a food processor. In a heavy saucepan dissolve the cornstarch in 1/4 cup of the milk, stir in the remaining 3/4 cup milk and the remaining 1/4 cup plus 2 tablespoons sugar, and bring the mixture just to a boil, stirring. In a heatproof bowl whisk together the whole egg and the egg yolk, add the milk mixture in a stream, whisking, and transfer the pastry cream to the pan. Bring the pastry cream to a boil, whisking, and simmer it, whisking, for 2 minutes. Remove the pan from the heat, whisk in the butter and the kirsch, whisking until the butter is incorporated, and force the pastry cream through a fine sieve into a metal bowl. Stir in the praline and let the pastry cream cool completely, its surface covered with plastic wrap. The filling may be prepared up to this point 1 day in advance and kept covered and chilled. In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and the liquid is hot. Whisk the gelatin mixture into the pastry cream, set the bowl in a larger bowl of ice and cold water, and stir the pastry cream until it is thickened but not set. Remove the bowl from the ice water. In a chilled bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk one third of it into the pastry cream to lighten it, and fold in the remaining cream gently but thoroughly. Transfer the filling to a pastry bag fitted with a medium star tip.
• Arrange a solid meringue rectangle, rough side up, on a platter and pipe some of the filling decoratively in rows down the length of it to cover it. Top the filling with the remaining solid meringue rectangle, rough side up, and pipe some of the remaining filling on the meringue in the same manner. Dust the remaining meringue, rough side up, with the confectioners' sugar and set it on top of the filling. Pipe rosettes of the remaining filling on the meringue, garnish them with the pistachios, and chill the dacquoise for at least 2 hours and up to 4 hours.

PISTACHIO PRALINE BARS

Steps:

• Lightly coat a 13x9-inch rimmed baking sheet with oil. Line with parchment, allowing 2-inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming, Boil, without stirring, until mixture turns medium amber, 10-12 minutes.
• Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quicky spread evenly wirh an offset spatula. Ler cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely, Bars can be stored in an airtight container at room temperature for up to 2 weeks.

PISTACHIO PRALINES

Steps:

• Preheat oven to 350°F. Oil 2 large baking sheets and line with parchment paper.
• In a baking pan spread pistachios evenly and toast in middle of oven until fragrant, about 10 minutes. In a bowl toss hot pistachios with butter and granulated sugar and cool completely.
• In a 4-quart heavy saucepan cook brown sugars, cream, and salt over moderately low heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugars are completely dissolved, about 10 minutes. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238°F. Remove pan from heat (leave thermometer in pan) and cool mixture until thermometer registers 220°F, about 5 to 10 minutes. With a wooden spoon stir in vanilla and vigorously stir mixture until creamy and beginning to lose its sheen. Working quickly, drop mixture by teaspoons onto baking sheets and top each praline with 3 pistachios. (If mixture becomes too stiff to spoon, warm it over low heat, stirring, until just workable.) Let pralines stand at room temperature until firm, about 1 hour. Pralines keep, layered between sheets of parchment paper in an airtight container at cool room temperature or chilled, 1 week.