Pistachio Bars

I'll tell you right off the bat that these are not kid-friendly dessert. I tested on my four kids and they all gave me a polite "It's OK, mom" and that's fine with me, I am happy that they always give whatever I make a try. But Wednesday lunch crowd and I loved these chewy pistachio bars. A flavor of toasted pistachios with tart dried cherries and cranberries were great. And so pretty, don't you think?

Toasting the nuts in oven releases the oil and makes nuts, any nuts more fragrant.

Press the short cake mixture onto the foiled lined pans.

Chop dried cherries and cranberries.

Mix nuts, dried fruit, and coconut with egg and maple syrup mixture.

Spread mixture over cool crust.

After baking drizzle melted white chocolate. Cool before cutting into wedges.

Print This Recipe!

Pistachio Bars
Makes about 1 1/2 dozen bars

1 cup plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons packed light brown sugar
5 tablespoons unsalted butter , cut into 5 pieces and chilled
1 large egg
2 tablespoons maple syrup
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1 cup pistachios , toasted and chopped
1/2 cup dried cranberries
1/2 cup dried cherries
3/4 cup sweetened shredded coconut
2 ounces white chocolate , chopped

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. Process 1 cup flour and 2 tablespoons sugar in food processor until combined. Add butter, 1 piece at a time, and pulse until only pea-sized pieces remain. Press mixture into prepared pan and bake until light golden, about 15 minutes. Cool completely.

2. Whisk egg, syrup, extracts, salt, remaining flour, and remaining sugar in large bowl. Fold in pistachios, cranberries, cherries, and coconut, then spread mixture evenly over cooled crust. Bake until topping is golden and begins to pull away from sides of pan, 15 to 20 minutes. Cool completely.

3. Using foil overhang, lift cookies out of pan. Cut into 2½-inch squares and cut each square diagonally into 2 triangles. Microwave white chocolate in small bowl, stirring occasionally, until melted, 30 to 60 seconds. Put melted chocolate in a zip lock baggie. Cut a small opening in the corner of the bag and drizzle over the bars. Place on wire rack until chocolate sets, about 30 minutes.

Can be made 3 days ahead. Store in air tight containers.


  1. these look amazing, they must really burst with flavor.

  2. This looks a great recipe - and the finished product is so pretty! Sorry your kids weren't impressed - I think I would have a few takers from my lot!

  3. When I need a pistachio fix - I go all out. And THESE would be right up my alley! Beautiful, Ms. Kay! ~Megan

  4. wow, these look so good and also love the presentation!!

  5. Nice recipe...such a wonderfully different bar. Thanks!

  6. Looks yummy! My kind of dessert...

  7. Oh my those bars looks yummy!

  8. Love all the fruits and nuts in these beautiful bars, Kay. I don't have many recipes that call for pistachios. This will be a welcome change.

  9. Hi, stopped by to check out the recipe for this weekend. Pistachio bars lol... that is why I love your site the best.

  10. I think these are GORGEOUS!! I love pistachios, and love the colour play! WOW!!

  11. This looks fantastic! I love the idea of pistachios (even though they're wicked expensive) in these bars. Yum!!

  12. This looks fabulous to me! I'm so grateful not to have a child's palate anymore--can you believe I used to hate spinach?? What was I thinking??? =)

  13. I'm definitely making these Kay!! These are going to make great snacks for when my girls go back to school!! Thanks for sharing! :)

  14. Kay, these are truly gorgeous! I've been on such a pistachio kick lately. I just can't get enough of them!

  15. These look delicious! This would be the a great treat to make at Christmastime.

  16. My kiddos love pistachio's and I bet they'd love these bars too. What a great recipe!

  17. Kay-these bars look amazing. Love the recipe, and the beautiful photos!
    Thanks for sharing:DDD