Cranberry Pistachio Bars
From Cosmicmother 7 years ago
- 40 minutes to make
- Serves 32
Pistachio's say Christmas to me, and pairing it with tart cranberries, citrus peel and sweet white chocolate make for a heavenly combination! I couldn't get a consensus on the topping, white chocolate or lemon icing so I wrote both of them out for you!
Ingredients
- 1/2 cup margarine or butter, melted shopping list
- 1/3 cup sugar shopping list
- 1/3 cup honey shopping list
- 1 egg shopping list
- 1 Tablespoon of lemon or orange zest *see directions shopping list
- 1/8 tsp almond extract shopping list
- 1 cup Flour shopping list
- 1/2 tsp baking powder shopping list
- 1/8 tsp salt shopping list
- 1/3 cup dried cranberries, a good soft brand like Craisins shopping list
- 1/3 cup hulled pistachios, roughly chopped shopping list
- 1/3 cup white chocolate chips shopping list
- - shopping list
- Citrus drizzle icing: (Lemon is my fav!) shopping list
- 3/4 cup Icing/powdered sugar shopping list
- 1-2 Tablespoons of freshly squeezed lemon or orange juice shopping list
- mix just enough juice to get a drizzle consistancy shopping list
- -OR- shopping list
- White chocolate Drizzle: shopping list
- 1/3 cup white chocolate chips shopping list
- 2 tsps. milk shopping list
- Add chocolate and milk to a microwave safe bowl and microwave for 40-60 seconds, stirring every 20 seconds until melted. (You may need more milk to get a drizzle consistency) Drizzle over bars and rewarm if it hardens before all the bars are covered. shopping list
How to make it
- Preheat the oven to 350F, line an 8x8" pan with parchment paper, (overhang two sides so the bars are easy to lift out later)
- Melt the margarine or butter and let cool slightly.
- *lemon/orange zest: Use a ribbon zester if you have it like this See Photo and zest a whole lemon or large mandarin orange. You can use a vegetable peeler, making sure to scrape off the white pith and finely slice the peel in thin strips. You can use a microplane/fine grater too, that's just fine. The ribbons just look pretty in the bars! :)
- Add the sugar, zest and honey to a bowl and mix together with the melted butter. Whisk in the egg and almond extract.
- Sift in the flour, baking powder and salt and fold together. Add in the cranberries, roughly chopped pistachios and white chocolate.
- Spread the mixture into the pan as evenly as you can. Bake for 18-20 minutes. It will be lightly golden on top.
- Let cool in the pan for 10 minutes than carefully transfer with the parchment paper onto a wire rack to cool completely. *The bars will be soft, but firm when cooled
- Once cool, cut rows of 4 by 4 to make 16 squares, then each square in half again to form 32 triangles.
- Keeping the bars together, drizzle with the citrus glaze or melted white chocolate. Once the icing or chocolate is set, keep in an air tight container for 3-5 days at room temp.
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