Friday, December 14, 2007
Don't let the amount of butter scare you--in fact, I reduced the butter from the original recipe and they still taste decadent.
Caramel Chocolate Pistachio Bars
adapted from this recipe
2 cups all-purpose flour
1 cup firmly packed brown sugar
½ cup butter, melted
1 cup shelled pistachios
½ cup butter
½ cup firmly packed brown sugar
1/3 cup sweetened condensed milk
½ cup semi-sweet chocolate chips
Heat oven to 350*F.
Crust: Combine flour and brown sugar. Stir in melted butter until combined. Mixture should hold together when pressed in palm. Press onto bottom of ungreased 13x9x2-inch pan. Place pistachios evenly over unbaked crust.
Filling: Combine butter and brown sugar in a saucepan set over medium heat, stirring constantly, entil entire surface of mixture begins to boil. Boil, stirring constantly, 1 minute. Remove from heat and stir in sweetened condensed milk.
Assembly: Pour filling mixture carefully and evenly over pistachios. You may need to spread with a silicone spatula to even out. Bake in upper half of oven for about 20 minutes, or until entire caramel layer is bubbly. DO NOT OVERBAKE. Remove from oven.
Topping: Sprinkle chips evenly over caramel layer; allow to melt and swirl over surface carefully.
Cool cookies in pan; cut into bars and serve. (I had to score the tops with a knife then use a fork to get through the thick crust. That worked perfectly!)