Pistachio Christmas Ribbon Bars Food

CRANBERRY-PISTACHIO CHRISTMAS BARK IN 10 MINUTES

Steps:

• 1. Line small cookie sheet with parchment paper. Shell pistachios, if necessary. Rough chop leaving big chunks.
• 2. Place white chocolate chips in a microwave safe bowl. Microwave for 30 seconds and stir. Then, microwave at 20 second increments until just melted.
• 3. Stir in 3/4 c. of pistachios and 3/4 c. craisins, reserving 1/4 c. of each.
• 4. Pour onto cookie sheet smoothing to desired thickness. Sprinkle with reserved craisins and pistachios. Place in fridge for 30-60 minutes until hardened. Cut into serving pieces or break into rustic chunks.

PISTACHIO BARS

Steps:

• Heat oven to 350°F. In medium bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8-inch square pan.
• Bake at 350°F. for 20 to 25 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, beat egg slightly in medium bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut.
• Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15 to 20 minutes or until edges are golden brown. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

PISTACHIO-LEMON BARS

Steps:

• To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
• Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.

PISTACHIO CHRISTMAS RIBBON BARS

Steps:

• Preheat oven to 325°F Combine butter, sugar and egg; beat until thoroughly blended.
• Stir in flour and salt.
• Spread one-half of dough into 9 inch square pan.
• Bake 10 minutes; remove from oven.
• Spread jam to within 1/2 inch of edge.
• Add pistachios to remaining dough.
• Drop by spoonfuls over jam to cover.
• Bake 35 minutes until top is golden brown; cool.
• Cut into squares.

PISTACHIO CHRISTMAS RIBBON BARS

Steps:

• Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour until incorporated. Add chopped pistachios.
• Spread 1/2 dough into 9 inch square pan.
• Bake at 325°F for 10 minutes.
• Remove from oven, spread jam to within 1/2 inch of edge. Drop remaining dough by spoonfuls over jam to cover.
• Don't worry if there are spaces, dough will spread.
• Bake 25-35 minutes until top is golden brown.
• Cool then cut.

PISTACHIO PRALINE BARS

Steps:

• Lightly coat a 13-by-9-inch rimmed baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10 to 12 minutes.
• Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely.