Sour Cherry Pistachio Bars
Sometimes I think bars are underrated. They often have the characteristics of multiple desserts at once. These Sour Cherry & Pistachio bars give strong cookie, pie and cobbler vibes. Feel free to swap out the sour cherry with your favorite jam!
Sour Cherry Pistachio Bars
Ingredients
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1 cup pistachios, finely chopped in a mini chopper
- 1 teaspoon kosher salt
- 12 tablespoons (1 ½ sticks) unsalted butter, softened
- ½ cup sugar
- ½ cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup sour cherry jam
Instructions
- Preheat the oven to 350 degrees and line a non-stick 8-inch square pan with foil and spray with non-stick spray.
- In a medium-sized bowl, whisk the flour, coconut, pistachios and salt until very well combined; set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar and brown sugar until light and fluffy, about 5 minutes.
- Add the egg and vanilla and mix to combine.
- Add the dry ingredients and mix on low until just combined.
- Spread ¾ of the dough mixture into the prepared pan, pressing to create an even layer.
- Spread the jam evenly over the dough.
- Using your fingers, break the remaining dough into crumbs and sprinkle evenly over the jam layer.
- Bake until set and the crumbs are golden brown, for 30 to 35 minutes.
- Cool for 10 minutes, then transfer to a cooling rack to cool completely.
- Carefully remove the foil and cut into 9 bars. Store at room temperature in an airtight container for up to 5 days.
