These gooey pistachio bars are the perfect balance of nutty (from the tahini), sweet (from the dark brown sugar and chocolate chips), and salty (from the salted pistachios). These take all of five minutes to whip up and are the perfect summer treat when friends stop by for an afternoon hangout.
Ingredients:
- 8 tbsp unsalted butter, melted
- Dark brown sugar, 200 g
- Tahini, well-stirred, 125 g
- 1 large egg, cold from the fridge
- Vanilla extract, 1 tsp
- Kosher salt, ½ tsp
- Baking powder, ¼ tsp
- Baking soda, ¼ tsp
- All purpose flour, 128 g
- Chocolate chips, 170 g
- Chopped salted roasted pistachios, 55 g
Directions:
Position a rack in the center of the oven and preheat to 350ºF. Coat an 8-inch baking pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
In a large bowl, combine the melted butter, dark brown sugar, and tahini, and whisk until smooth, about 30 seconds.
Add the egg, vanilla, and salt and whisk until smooth and glossy.
Whisk in the baking powder and baking soda. Fold in the flour, chocolate chips, and 27 g of the pistachios with a spatula.
Transfer the batter to the prepared pan and spread with the spatula or the back of a spoon in an even layer. Sprinkle the remaining 27 g pistachios over the top. Press the pistachios gently into the surface.
Bake until golden brown all over and just a bit wiggly in the center, 30 minutes.
Let the bars cool in the pan on a rack, then use the parchment paper to lift the bars out of the pan and onto a cutting board to slice. Store in an airtight container at room temperature for up to 4 days (though … in my experience, these won’t last that long).
These bars are versatile and hold up to a lot of creativity and variation. Play with changing the tahini for peanut or almond butter, the pistachios for toasted walnuts or hazelnuts, and the dark chocolate chips with milk chocolate chips or white chocolate chips. For a dairy-free variation, sub butter for vegan butter.
The possibilities are endless!
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