Pistachio Bars

A simple flour, sugar, and butter crust holds an enticing blend of pistachios and chewy coconut in these easy bar cookies. MORE+ LESS-

By Betty Crocker Kitchens

October 19, 2010

Base

cup Gold Medal™ all-purpose flour

1/4

cup sugar

1/2

cup butter

egg

1/4

cup sugar

1/4

cup corn syrup

tablespoon butter, melted

1/4

teaspoon vanilla

cup coarsely chopped pistachios

1/2

cup flaked coconut

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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.

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.