I vividly remember the day that I fell in love with the combination of Cranberry’s, White Chocolate and Pistachios. I bet my daughter can say the same thing since we were both watching the Great British Baking Show and the contestants were making biscotti and one of them made theirs using these three ingredients. Neither of us had ever made biscotti before but it looked pretty easy so my daughter got up went the the kitchen and pantry and made her first biscotti using cranberry’s, white chocolate and pistachios while we finished the show. We were hooked and now I make not only biscotti’s but also cookies, and I’ve made bark as well as this bar cookie with the same three pantry staples.

I generally always have cookie dough in the freezer just in case someone needs a warm from the oven cookie, that is if no one has eaten all the cookie dough. I hear my husband in the freezer at night sometimes; last night to be specific. I have even seen my daughter come and visit and sneak a dough ball out of the freezer. Let’s put it this way; no one in my family is afraid of raw cookie dough. Sometimes it is easier to make a bar cookie, there is nothing for the freezer but they are great to share with someone or bring somewhere with you.

These bars are thick, dense and chewy; not too sweet or salty just the right amount I think. Though they did not list white chocolate I had to add a drizzle of some of it melted on top.

Cranberry Pistachio Cookie Bar

A chewy, dense cookie bar that is a little sweet and a little salty - couple of my favorite flavors

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Course Dessert

Equipment

1 9x13 pan

Ingredients

¾ cup butter melted
1¼ cups light brown sugar packed
1 cup white sugar
½ cup honey
2 large eggs
2 teaspoons vanilla extract
2 cups AP-flour
½ teaspoon salt
1½ cups salted pistachios chopped
1 cup dried cranberries

Instructions

Preheat oven to 350’F - line a 9x13 pan with foil or parchment, spray pan and foil with non-stick spray
In a stand mixer bowl, beat the melted butter, sugars and honey on medium until fluffy about 3-4 minutes. Scrape as needed. Add eggs one at a time, beating well after each one. Beat in the vanilla.
In a small bowl, whisk the flour and salt. Add them to the wet mixture, beating until combined. Add pistachios and cranberries till combined.
Press batter into pan. Bake for 30-40 minutes until a wooden toothpick comes out slightly sticky. Let cool completely in the pan.
Optional drizzle of white chocolate. I took a handful of chips and in a Pyrex measuring cup; melted them in the microwave for about a minute. Then drizzled them on the cooled bars. Slice and enjoy!