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5-Ingredient Dark Chocolate Fudge with Pistachios

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So, fudge is probably my favorite part of the holiday season. What? Too soon? Believe it or not, I am more than ready to get in the kitchen and start baking Christmas and other holiday cookies. This 5-ingredient dark chocolate fudge with pistachios is now my NEW favorite part of the holiday season. I’m not going to beat around the bush here, when it comes to baking, I like to make things as simple as possible for myself. This dark chocolate fudge with pistachios is just proof of that. With just 5-ingredients and 10 minutes of actual “work,” there should be no excuses. You have to try this recipe!

Now, this whole diving head first into baking thing is due to the current weather conditions happening right outside my front door. It is cooooollllldddd and snoooowwwwyyyy, which is funny since when I woke up this morning it was literally 65 degrees. In under 2 hours the wind speeds increased and the cold air blew right in. This is not abnormal for Colorado, if you didn’t know. Large temperature gradients are a common thing. Those little “mole hills” called the Rockies may just have a little bit to do with it. ;)

Believe it or not, I was pretty excited about the snow. As a result, I broke out the winter-themed herbal teas, turned on Kelly Clarkson’s Wrapped in Red and cranked out the post for this decadent 5-ingredient dark chocolate fudge with pistachios.

P.S. I also have my reindeer-themed leggings on. I’m not mad about it.

I’m totally nuts about pistachios. Pun 100% intended. I throw nuts into fudge all the time, but pistachios are by far my favorite ingredient to add (and also my favorite nut)!

I have made fudge in a gazillion different ways. With marshmallow. Without. With butter. Without. But my favorite way to make it (and this may be the easy way out), is to use sweetened condensed milk. It always comes out perfectly fudgy, and it makes for a super simple recipe.

Also, 5-ingredients? Hello!

Recipe is below as well as a beer pairing! I hope everyone is surviving this Monday!

Beer Love

I knew that rich, malty goodness was the most important quality a beer needed to have to stand up to this super decadent dark chocolate fudge with pistachios. A chocolate stout, with it’s warmth and comfort was perfect for the job. The sweet characteristics you get from a chocolate stout paved the way for the perfect food and beer pairing. Here are some chocolate stouts that I love for this dark chocolate fudge with pistachios

Souther Tier’s Choklat

Odell Brewing’s Lugene

Bison Brewing’s Chocolate Stout

Rogue’s Chocolate Stout

Don’t miss a post! Follow along on social media!


5-Ingredient Dark Chocolate Fudge with Pistachios


16 bars

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 2 hours 10 minutes


  • 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.



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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

8 Responses

  1. I just posted a dark chocolate fudge recipe today too — great minds think alike! :) I love this pistachio version — it’s so pretty!

  2. How cold were you today?! Geez, I think we topped out at 17 degrees! I’m so happy you posted this fudge recipe. Bob was just telling me how much he loves fudge and I said I’d make him some for Christmas. Now I’ve got my recipe!

    1. Ok it’s pretty freakin’ cold out there today. I don’t know about where you are, but it has been snowing here non-stop and Zach told me it’s supposed to be -15 tonight! Bahhhhh! I think you guys would just love this recipe. xoxoxo

  3. I like this recipe. I use unsweetened bakers chocolate. Less sugar and no other additives. Makes the fudge less sweet as well. I fold in a variety of ingredients or flavors depending on my mood.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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