This recipe is taken from the 2003 Milk Calendar. Truly a decadent treat! Bars that are just like truffles with much less work but all of the luscious taste.
- Prep: 15 min
- Cooking: 5 min
- Refrigeration: 2 h
- 1 cup (250 mL) pistachios or pecans finely chopped
- 3/4 cup (180 mL) 35 % whipping cream
- 8 Squares (8 oz/250 g) bittersweet chocolate or semi-sweet chocolate chopped
- 6 Squares (6 oz/180 g) white chocolate chopped
- 1 tbsp (15 mL) butter
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Preheat oven to 375 ºF (190 ºC). Line an 8-inch (20 cm) square baking pan with plastic wrap, leaving a 2-inch (5 cm) overhang.
Spread nuts in a thin layer on a baking sheet or pie plate; bake for about 5 min or until lightly toasted. Let cool completely.
In small saucepan, heat cream just until boiling. Pour 1/2 cup (125 mL) into a heatproof bowl with bittersweet chocolate and 1/4 cup (60 mL) into a separate heatproof bowl with white chocolate. Stir butter into white chocolate mixture. Stir both chocolates until melted and smooth. Let cool slightly.
Sprinkle nuts on bottom of lined pan; pour three-quarters of the dark chocolate mixture evenly over nuts. Refrigerate for about 5 min or until slightly firm. Drizzle white chocolate mixture over dark layer; dollop remaining dark chocolate on top. With tip of knife, swirl two layers slightly to give a marbled effect. Refrigerate until firm, about 2 hours. Remove from pan and cut into bars.
If chocolates do not melt completely when cream is added, place each bowl over a pan of hot, not boiling, water and stir until melted.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||2 % / 27 mg|
|Vitamin B6:||6 %|