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salted honey pistachio shortbread bars - featured image

Salted Honey Pistachio Shortbread Bars

  • Author: SALY
  • Total Time: 50 minutes
  • Yield: 16 servings 1x

Description

A simple yet sophisticated dessert featuring a buttery shortbread base, a chewy honey-pistachio layer, and a dark chocolate drizzle topped with flaky sea salt.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (255g) raw honey
  • 1 cup (115g) pistachios, chopped
  • 2 tablespoons heavy cream
  • ½ cup (85g) dark chocolate chips or chopped bar (60-70% cocoa)
  • 1 tablespoon coconut oil or butter
  • Flaky sea salt, for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a food processor, pulse flour, sugar, and salt to mix. Add cold cubed butter and pulse until the mixture resembles coarse sand.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are lightly golden. Remove and let cool slightly.
  4. In a small saucepan over low heat or microwave-safe bowl, gently warm honey and heavy cream until fluid. Do not boil. Stir in chopped pistachios.
  5. Pour the honey-pistachio mixture over the warm shortbread base and spread evenly. Sprinkle extra pistachios on top if desired.
  6. Return to oven and bake for another 10-12 minutes until the honey layer bubbles and turns amber. Remove and let cool completely on a wire rack.
  7. Once completely cool, melt dark chocolate with coconut oil or butter in 20-second intervals, stirring until smooth.
  8. Drizzle chocolate over the bars in a zigzag pattern. Immediately sprinkle with flaky sea salt.
  9. Refrigerate for at least 30 minutes to set the chocolate. Lift out using parchment paper and slice into 16 squares.

Notes

For a gluten-free version, use a 1:1 gluten-free baking blend in the base. The bars taste better after sitting in the fridge for 24 hours. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Ensure the bars are completely cool before adding chocolate to prevent melting.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 180
  • Sugar: 14
  • Sodium: 120
  • Fat: 10
  • Saturated Fat: 5
  • Carbohydrates: 22
  • Fiber: 1
  • Protein: 3

Keywords: shortbread bars, honey pistachio, dark chocolate, easy dessert, make-ahead dessert, gluten-free option, party treats

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Find it online: https://cookiqa.com/salted-honey-pistachio-shortbread-bars-best-easy-recipe/