FUDGE-BOTTOM PISTACHIO BARS

1 1/2 cups graham-cracker crumbs
3 Tbsp sugar
1/4 cup (1/2 stick) unsalted butter, melted
16 oz heavy (whipping) cream
2 bars (4 oz each) bittersweet or semisweet chocolate, finely chopped
8 oz light cream
1 (3.4 oz) package instant pistachio-pudding mix
1/2 cup chopped unsalted pistachios

Preheat oven to 350 degrees F. Line a 9-inch square baking pan with nonstick foil.

In a bowl, mix crumbs and sugar; stir in butter. Press onto bottom of pen, in an even layer.

Bake 8 minutes. Cool on rack.

In a saucepan, heat 8 oz of the heavy cream until just below a simmer; remove from heat. Add chocolate; whisk until smooth. Pour onto crust. Refrigerate 1 hour.

In a bowl, mix remaining 8 oz of the heavy cream with the light cream; add pudding mix. Beat on high speed until thick, stiff peaks form. Spread mixture on chocolate layer evenly. Sprinkle top with pistachios. Cover and freeze 8 hours.

Lift bar from pen; let sit at room temperature. Cut into 12 bars while still partly frozen. Store bars in a freezer container and refreeze.

Serve bars partly frozen or fully thawed.

Makes 12 bars
Source: Frank P. Melodia; Redbook magazine, September 2006