Best Dark Chocolate Ginger Pistachio Squares Recipes

CHOCOLATE & GINGER REFRIGERATOR SQUARES

Steps:

• Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
• Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

DARK CHOCOLATE PISTACHIO GRANOLA BARS

Steps:

• Line an 8 x 8 pan with parchment paper or foil with an overhang for easy removal. Don't spray with cooking spray as it makes these greasy. Set aside.
• In a small blender jar (I use the Twister jar for Blendtec) or a food processor, pulse the pitted dates to create a very thick and sticky paste. (If your dates aren't moist, soak in warm water and then drain and dry very well)
• Scoop out the date paste and place in a bowl.
• Slightly warm up the peanut butter and maple syrup in the microwave (like 20 seconds) and stir into the date paste. Stir well.
• Add in the vanilla extract.
• Stir in the quick oats and the old fashioned oats.
• Add in the miniature chocolate chips and chopped pistachios
• Knead with your hands to get it all well mixed.
• Press into the prepared 8 x 8 baking pan and set aside while assembling the melted chocolate.
• In a large microwave safe bowl combine the chocolate chips and coconut oil (measured when the oil is in a hardened state).
• Microwave in bursts of 15 seconds stirring in between each burst for 15 seconds until melted.
• Pour evenly over the bars and tip the pan around to move the chocolate in an even layer on top.
• Place in the fridge (covered) until the chocolate is completely set.
• Remove from the pan and cut into bars.
• Store in the fridge, covered.

DARK CHOCOLATE, GINGER & PISTACHIO SQUARES

Steps:

• Oil a 20 x 20cm brownie tin and line with baking parchment. Tip the gingernuts into a food processor and blitz to crumbs. Melt the coconut oil in a small pan over a low heat or in a heatproof bowl in the microwave, then pour this over the crumbs and pulse to combine. Tip the mix into the prepared tin, press into an even layer and chill until needed.
• Meanwhile, put the chocolate in a heatproof bowl with 1 tbsp coconut oil and the ginger syrup. Slowly pour 150ml boiling water from the kettle into the chocolate mixture, whisking all the time until you have a smooth ganache. (If you haven't chopped the chocolate small enough and a few lumps remain, simply zap in the microwave for 10 seconds until smooth.) Stir in a large pinch of salt.
• Pour the ganache over the biscuit base and scatter with the stem ginger pieces, pistachios and a sprinkle of salt. Chill for at least 4 hrs until set, then cut into 25 bite-sized squares. Can be made up to three days in advance and kept covered in the fridge. Bring out of the fridge 20 mins before serving to soften up a little.