Pistachio Coconut Cream Bars
Ingredients:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
½ cup chopped pistachios
1 (14 oz) can sweetened condensed milk
1 cup white chocolate chips
½ cup pistachio paste
1 cup shredded sweetened coconut
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
1 ½ cups whipped cream or whipped topping
Extra pistachios and toasted coconut for garnish
Directions:
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy lifting.
In a mixing bowl, combine graham cracker crumbs, melted butter, and chopped pistachios. Mix until combined and press firmly into the bottom of the pan to form the crust.
Bake the crust for 10 minutes. Remove from oven and let cool.
In a saucepan over low heat, combine sweetened condensed milk, white chocolate chips, and pistachio paste. Stir until smooth and creamy. Pour over cooled crust and spread evenly.
Sprinkle shredded coconut on top of the pistachio layer and lightly press down.
Bake again for 8–10 minutes until coconut is slightly toasted. Let cool completely.
In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream gently.
Spread the cream layer over the cooled coconut layer. Smooth the top with a spatula.
Refrigerate for at least 4 hours, or overnight, until fully set.
Once set, top with extra chopped pistachios and toasted coconut. Slice into squares and serve chilled.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes + chilling
Kcal: 315 kcal | Servings: 12 squares