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Raspberry Pistachio Cream Crunch Bars with Soft Center

Layers of crunchy pistachio crust, silky raspberry cream, and a luscious soft vanilla center, topped with a glossy raspberry mirror glaze.

  • Yield: 12 1x

Ingredients

Scale
  • For the Pistachio Crunch Base:
  • 1 1/2 cups crushed vanilla wafer cookies
  • 1/2 cup finely chopped pistachios
  • 6 tbsp unsalted butter, melted
  • 1 tbsp honey
  • Pinch of sea salt
  • For the Raspberry Cream Layer:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/3 cup raspberry puree, strained
  • 1 tsp vanilla bean paste
  • For the Soft Vanilla Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • For the Raspberry Mirror Glaze:
  • 1/3 cup raspberry preserves
  • 2 tbsp honey
  • 1 tbsp water
  • 1 tsp lemon juice
  • For Garnish (optional):
  • Fresh raspberries
  • Crushed pistachios
  • White chocolate curls
  • Edible gold flakes
  • Edible pearl dust

Instructions

  1. Line an 8-inch square baking pan with parchment paper.
  2. Combine crushed vanilla wafers, chopped pistachios, melted butter, honey, and sea salt. Press firmly into the bottom of the pan. Refrigerate for 20 minutes until firm.
  3. Whip cream cheese, mascarpone, heavy cream, powdered sugar, raspberry puree, and vanilla bean paste until smooth, thick, and fluffy.
  4. In a separate bowl, stir together mascarpone cheese, sweetened condensed milk, and vanilla extract until silky smooth.
  5. Spread half of the raspberry cream mixture over the chilled crust. Pipe or spoon dollops of the vanilla center across the surface. Cover with the remaining raspberry cream and smooth the top. Refrigerate for at least 4 hours until set.
  6. Warm raspberry preserves, honey, water, and lemon juice in a small saucepan until smooth and glossy. Allow to cool slightly.
  7. Pour the raspberry mirror glaze over the chilled bars and spread evenly. Chill for another 30 minutes until the glaze is set.
  8. Lift from the pan and cut into bars.
  9. Garnish with fresh raspberries, crushed pistachios, white chocolate curls, edible gold flakes, and a light dusting of pearl dust.
  10. Serve chilled for layers of crunchy pistachio crust, silky raspberry cream, and a luscious soft vanilla center.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 20g
  • Fat: 24g
  • Carbohydrates: 28g
  • Protein: 5g