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5-Ingredient Dark Chocolate Fudge with Pistachios

Prep Time5 mins
Cook Time5 mins
Total Time2 hrs 10 mins
Servings: 16 bars


  • 2 1/2 cups dark chocolate chips
  • 1 14- ounces can sweetened condensed milk
  • 1 teaspoon fine sea salt only use 1/2 a teaspoon if you are using salted pistachios
  • 1 tablespoons vanilla extract good quality
  • 1 3/4 cups pistachios shells removed (I used roasted and salted pistachios)


  • Spray an 8x8 inch baking dish with a non-stick spray. Line with parchment paper, leaving enough overhang so that it is easier to remove later on. Spray the parchment paper with a non-stick spray. Set aside.
  • In the bowl of your food processor, add 3/4 cups of the pistachios. Pulse until they are reduced to fine crumbs. Set aside.
  • In a large, heavy-bottomed saucepan, combine the dark chocolate chips, sweetened condensed milk and salt. Heat over medium-low heat, stirring constantly so that the chocolate doesn't burn. Remove from heat once melted and stir in the vanilla extract and remaining 1 cup whole pistachios until evenly dispersed.
  • Pour the chocolate into the prepared baking dish. Pour the crushed pistachios on top. Press down ever so gently and spread to coat the top evenly. Cover and place in the fridge for at least 2 hours. Remove from the refrigerator and cut into squares.
  • Serve immediately or store in an airtight container for 1 week. I store mine in the refrigerator.