Did you know the holiday season does not kick off with Halloween? Okay, I admit I am a chocoholic, but I swear I am not making this up. Today is National Dessert Day. That’s right – another day to throw calories to

My little kitten trick or treating with the neighbors back in the day

the wind, and indulge in all things sweet and luscious. So while my neighbors are all busy gearing up for Halloween by transforming our quiet street into Spooky Hollow – I’ve been busy gearing up for my grown-up

The neighbors are busy transforming our quiet street into Spooky Hollow

sweet tooth’s new found holiday by revamping a childhood favorite of mine. My grandmother Ellie used to have a cookbook called the Chocolate Addict’s Cookbook. All the recipes had drug related names, and my absolute

Banana-Chocolate Addict Bars

favorite was a recipe called Chocolate Joints. Hey, what can I say – it was the 1970’s! For the banana-chocolate bars above, just omit the pistachios, and substitute banana instant pudding for the vanilla. I like salty

Tatjana may be a kitten, but I’m a full blown Catwoman

with my sweet, so I sprinkle sea salt on mine. I decided to get my Halloween groove on too while delivering these decadent treats, so I went as the big overgrown kitty, Catwoman. What’s your favorite dessert?

Pistachio-Chocolate Addict Bars

These two bars, the Banana-Chocolate Addicts Bar (see substitutions in my notes above) and the Pistachio-Chocolate Addict Bars are my adaptation of the Chocolate Joint recipe from the Chocolate Addicts cookbook.

Servings: 12

INGREDIENTS:

STEP 1

1/4 pound butter
1/4 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
1 egg
1 3/4 cups graham cracker crumbs
1/4 cup pistachios, finely chopped

STEP 2

1/4 pound butter
2 cups powdered sugar, sifted
3 tablespoons milk
3 tablespoons instant vanilla pudding

STEP 3

6 ounces chocolate chips
3 tablespoons pistachios, chopped to decorate

DIRECTIONS:

1. Put butter, sugar, cocoa, and vanilla in the top part of a double boiler. Cook over water (boiling in the bottom part of the double boiler) until blended. Carefully stir in egg, and cook 3 minutes. Stir in crumbs and finely chopped pistachios, then press mixture into a greased 9 inch pan.

2. Cream butter and sugar, beat in remaining ingredients, and spread over 1st layer. Refrigerate.

3. Once 2nd layer is firm, melt chocolate chips and spread over the top. Refrigerate again until hardened. Cut into 1 1/2 inch squares. While chocolate is still soft, sprinkle with chopped pistachios to decorate.

What’s YOUR favorite dessert?

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