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Blackberry Pistachio Dream Bars

Blackberry Pistachio Dream Bars: A Sweet Slice of Heaven

Experience the delightful Blackberry Pistachio Dream Bars, a treat combining sweet-tart blackberries and crunchy pistachios.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour substitution: gluten-free flour works well for a gluten-free version.
  • 0.5 cups unsalted butter cold and cubed; avoid margarine for the best results.
  • 0.5 cups granulated sugar can be reduced for slightly less sweetness.
  • 1 pinch salt enhances flavor.
  • 1 large egg yolk do not use the whole egg.
  • 2 tablespoons ice water use cold water.
For the Filling
  • 2 cups fresh blackberries substitution: feel free to use raspberries or blueberries instead.
  • 0.5 cups lemon juice fresh juice is recommended.
  • 2 tablespoons cornstarch
For the Topping
  • 1 cup light brown sugar granulated sugar can also be used.
  • 0.5 teaspoon baking powder
  • 1 cup pistachios shelled and unsalted; can substitute with almonds or walnuts.
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking pan
  • medium bowl
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions for Blackberry Pistachio Dream Bars
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and a pinch of salt. Add ½ cup of cold, cubed unsalted butter and cut it in until you achieve coarse crumbs. Combine 1 egg yolk and 2 tablespoons of ice water, then mix until a dough forms. Press the dough into a greased 9x13 inch baking pan, pre-bake for 15–20 minutes until edges are golden.
  3. While the crust is baking, prepare the filling. In a saucepan over medium heat, combine 2 cups of blackberries and ½ cup of sugar. Cook for 5–7 minutes until softened, then stir in 1 tablespoon of lemon juice and 2 tablespoons of cornstarch. Cook for an additional 1–2 minutes until thickened. Allow to cool.
  4. In a separate bowl, whisk together 1 cup of brown sugar, ½ teaspoon of baking powder, and 1 cup of flour. Cut in ½ cup of butter until crumbly. Mix in 1 egg and 1 teaspoon of vanilla, then fold in 1 cup of chopped pistachios.
  5. Pour the cooled blackberry filling over the crust, then sprinkle the pistachio topping over it. Bake for 30–35 minutes until golden and bubbly.
  6. Allow to cool completely in the pan for 1–2 hours. Slice into bars and enjoy.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For nut allergies, substitute pistachios with sunflower seeds or omit them for a nut-free version. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 5 days.

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