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How to Make the Best Raspberry Pistachio Bars
These Raspberry Pistachio Bars are a delightful combination of buttery shortbread, tangy raspberry filling, and crunchy pistachios. Perfect for a sweet treat, holiday dessert, or afternoon snack!
Ingredients
- Shortbread Crust:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour or gluten-free 1:1 flour
- ½ tsp salt
- Raspberry Layer:
- ¾ cup raspberry preserves
- 1 cup fresh raspberries or frozen, not thawed
- Pistachio Topping:
- ½ cup chopped pistachios
- ¼ cup brown sugar
- ¼ cup old-fashioned oats optional, for extra texture
- ¼ tsp cinnamon
Instructions
- Preheat Oven And Prep Pan:
- Preheat oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Shortbread Crust:
- In a bowl, beat butter and sugar until light and creamy.
- Mix in vanilla extract, flour, and salt until a dough forms.
- Press dough evenly into the bottom of the pan.
- Bake for 15 minutes, or until edges are lightly golden.
- Add Raspberry Layer:
- Spread raspberry preserves evenly over the warm crust.
- Gently press fresh raspberries into the preserves.
- Prepare the Pistachio Topping:
- In a small bowl, mix pistachios, brown sugar, oats, and cinnamon.
- Sprinkle evenly over the raspberry layer.
- Bake And Cool:
- Return to oven and bake for 15 minutes, or until topping is golden.
- Let cool completely before slicing into bars.
Notes
- Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Gluten-Free Option: Use gluten-free flour in the crust.
- Nut-Free Option: Swap pistachios for sunflower seeds or shredded coconut.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 3gFat: 11gFiber: 2g