Pistachio Bars

• 1 cup Plus 2 Tablespoon, All-purpose Flour
• 1 cup Plus 2 Tablespoon, Packed Light Brown Sugar
• 5 Tablespoons Unsalted Butter , Cut Into 5 Pieces And Chilled
• 1 whole Large Egg
• 2 Tablespoons Maple Syrup
• 3/4 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract
• 1/2 teaspoons Salt
• 1 cup Pistachios , Toasted And Chopped
• 1/2 cups Dried Cranberries
• 1/2 cups Dried Cherries
• 3/4 cups Sweetened Shredded Coconut
• 2 ounces, weight White Chocolate, Chopped

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees F. Line an 8-inch square baking pan with foil, allowing some excess foil to hang over pan edges (you'll use this as a handle later). Grease foil. Process 1 cup of flour and 2 tablespoons of brown sugar in food processor until combined. Add butter, 1 piece at a time, and pulse until only pea-sized pieces of the butter remain. Press mixture into the prepared pan and bake until light golden, about 15 minutes. Then remove from the oven and allow to cool completely.
2. 2. Whisk egg, syrup, extracts, salt, remaining flour, and remaining sugar in a large bowl. Fold in pistachios, cranberries, cherries, and coconut, then spread mixture evenly over the cooled crust. Bake until topping is golden and begins to pull away from sides of pan, 15 to 20 minutes. Cool completely.
3. 3. Using the foil overhang, lift cookies out of pan. Cut into 21/2-inch squares and cut each square diagonally into 2 triangles. Microwave the white chocolate in a small bowl, stirring occasionally, until melted, 30 to 60 seconds. Put melted chocolate in a Ziplock baggie. Cut a small opening in the corner of the bag and drizzle over the bars. Place on wire rack until chocolate sets, about 30 minutes.
4. Can be made 3 days ahead. Store in air tight containers.

flour, brown sugar, unsalted butter, egg, maple syrup, vanilla, almond extract, salt, pistachios, cranberries, dried cherries, coconut, weight white chocolate

Taken from tastykitchen.com/recipes/desserts/pistachio-bars/ (may not work)