Friday, December 14, 2007

Caramel Chocolate Pistachio Bars

Here's another fabulous cookie I baked yesterday. These are so good--I can't recommend them enough. Sweet and salty at it's finest!

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!)

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