Bars & brownies · Original adaptation
Raspberry Pistachio Cookie Bars Recipe
A home-friendly layered bar with a crisp pistachio shortbread base, bright raspberry filling, and a thin white-chocolate finish.
Inspired by The Great American Baking Show, Season 6, Episode 1
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Bake it at home
Raspberry Pistachio Cookie Bars
- Prep
- 25 min
- Bake
- 34 min
- Total
- 59 min
- Makes
- 16 bars
Ingredients
- 170 g unsalted butter, softened
- 90 g granulated sugar
- 200 g plain flour
- 60 g finely ground pistachios
- 1/2 teaspoon fine salt
- 180 g seedless raspberry preserves
- 100 g white chocolate, chopped
- 25 g roasted pistachios, chopped
Method
Heat the oven to 175 C, or 155 C fan. Line a 20 cm square pan with baking paper, leaving enough paper to lift out the bars.
Beat the butter and sugar until smooth. Mix in the flour, ground pistachios, and salt until soft clumps form.
Press two-thirds of the dough firmly into the pan. Bake for 15 minutes, until the surface looks dry and the edges are lightly golden.
Spread the raspberry preserves over the warm base, leaving a 5 mm border. Crumble the remaining dough evenly over the preserves.
Bake for 17 to 19 minutes more, until the crumbs are golden. Cool completely in the pan.
Melt the white chocolate gently, drizzle it over the slab, and scatter with chopped pistachios. Let the chocolate set before lifting out and cutting into sixteen bars.
From the episode
Cookie Week
This adaptation starts from the episode's cookies brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
