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Pistachio Bars

 3 Ratings
3 Comments
  • Prep Time 25 min
  • Total Time 2 hr 20 min
  • Servings 25
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A simple flour, sugar, and butter crust holds an enticing blend of pistachios and chewy coconut in these easy bar cookies.

Ingredients

Base

1
cup Gold Medal™ all-purpose flour
1/4
cup sugar
1/2
cup butter

Topping

1
egg
1/4
cup sugar
1/4
cup corn syrup
1
tablespoon butter, melted
1/4
teaspoon vanilla
1
cup coarsely chopped pistachios
1/2
cup flaked coconut

Directions

  • 1 Heat oven to 350°F. In medium bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8-inch square pan.
  • 2 Bake at 350°F. for 20 to 25 minutes or until light golden brown. Cool 10 minutes.
  • 3 Meanwhile, beat egg slightly in medium bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut.
  • 4 Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15 to 20 minutes or until edges are golden brown. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

Expert Tips

Groves of pistachio trees thrive in California, New Mexico, Iran, Italy and Turkey. Store pistachios sealed in an airtight container in a cool spot; freeze them for longer storage. Look for pistachios, already shelled in your grocery's produce or bulk food areas.

During winter holidays, use red-dyed pistachios alone or in combination with natural green pistachios.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
120
Calories from Fat
65
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
60mg
3%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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