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Blackberry Pistachio Bars

Elegant three-layer dessert bars with buttery shortbread crust, creamy pistachio filling, and glossy blackberry topping.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold and cubed
  • 1 egg yolk
  • 1 tsp vanilla extract
Pistachio Layer
  • 1.5 cups shelled pistachios finely ground
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract optional
  • 2 tbsp all-purpose flour
  • 0.25 tsp salt
Blackberry Topping
  • 2 cups fresh blackberries divided
  • 0.33 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.25 cup chopped pistachios for garnish
  • whole blackberries for garnish

Equipment

  • 9x9-inch baking pan
  • Food processor
  • Mixing bowls
  • Saucepan
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Combine flour, sugar, and salt in food processor. Add cold butter and pulse until mixture resembles coarse crumbs.
  3. Add egg yolk and vanilla extract, pulsing until dough comes together. Press firmly into prepared pan.
  4. Bake crust for 18-20 minutes until lightly golden. Cool for 10 minutes.
  5. Grind pistachios in food processor until finely ground. Set aside.
  6. Cream softened butter and sugar until fluffy. Add eggs one at a time, beating well after each.
  7. Mix in vanilla and almond extract. Fold in ground pistachios, flour, and salt.
  8. Pour pistachio mixture over crust, spreading evenly. Bake for 25-30 minutes until set and lightly golden.
  9. Cook 1½ cups blackberries, sugar, and lemon juice in saucepan over medium heat for 8-10 minutes, mashing gently.
  10. Mix cornstarch with 1 tablespoon water, stir into blackberries. Cook 2 minutes until thickened. Cool slightly.
  11. Spread blackberry mixture over baked pistachio layer. Top with whole blackberries and chopped pistachios.
  12. Bake for final 10 minutes. Cool completely in pan for at least 2 hours before cutting into bars.

Notes

For cleanest cuts, refrigerate bars for at least 1 hour before slicing. Store in airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bars freeze well for up to 3 months.