Sweet Blackberry Pistachio Bars

If you ask me, fruit and nut bars are one of the best ways to use up summer berries.

These blackberry pistachio bars make a sweet treat that’s packed with juicy fruit and crunchy nuts. Tart blackberries pair with buttery pistachios in a tender, crumbly base.

The bars start with a simple shortbread-style crust that gets pressed into the pan. Fresh blackberries and chopped pistachios get scattered on top before baking until golden.

They’re perfect for picnics, potlucks, or just keeping around the house when you need something sweet.

I notice that the ingredient list wasn’t provided due to access restrictions on the source website. Without knowing the specific ingredients in the Blackberry Pistachio Bars recipe, I can’t identify the main ingredient or write an accurate informational section about it.

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Options for Substitutions

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• Missing ingredient list: Since the ingredients couldn’t be extracted from the source, could you share the full ingredient list? Once I have that, I can suggest great substitutions for items like different berries, nuts, flour types, and sweeteners that would work well in this recipe.

Watch Out for These Mistakes While Baking

The biggest mistake when making fruit bars like these is not pre-baking the crust long enough, which can lead to a soggy bottom layer that never quite sets properly – aim for a light golden color before adding your toppings. Another common error is using berries that are too wet or not patting them dry first, as excess moisture will make your bars fall apart when you try to cut them. Don’t forget to let the bars cool completely in the pan before attempting to slice them, as cutting too early will cause the filling to ooze out and create messy, uneven pieces. For clean cuts, try chilling the cooled bars in the refrigerator for an hour and use a sharp knife wiped clean between each slice.

What to Serve With Blackberry Pistachio Bars?

These bars are perfect on their own, but they really shine when served with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The creamy texture pairs beautifully with the tart blackberries and nutty pistachios. I love serving them alongside a hot cup of coffee or tea – the warm drink balances out the sweet and fruity flavors perfectly. For a fancier presentation, try drizzling a little honey over the top or dusting with powdered sugar before serving.

Storage Instructions

Keep Fresh: These blackberry pistachio bars taste amazing for days when stored properly. Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I like to cut them into squares first and layer them with parchment paper so they don’t stick together.

Freeze: You can absolutely freeze these bars for longer storage! Wrap them individually in plastic wrap or store in a freezer-safe container with parchment between layers. They’ll keep in the freezer for up to 3 months and make a great grab-and-go treat.

Serve: Let frozen bars thaw at room temperature for about 30 minutes before serving, or enjoy them straight from the fridge if you like them chilled. The flavors actually get better after sitting for a day, so don’t worry about making them ahead of time!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: N/A
• Protein: N/A g
• Fat: N/A g
• Carbohydrates: N/A g

Ingredients

For the batter:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract

For the mix-ins:

• 1/2 cup chopped pistachios
• 3/4 cup fresh blackberries

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C).

While the oven is heating, grease or line your baking pan to prevent the bars from sticking.

I usually line the pan with parchment paper for easy removal after baking.

Step 2: Mix Dry Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.

Stir them together until evenly distributed.

Step 3: Combine Wet Ingredients

• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract

In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract.

Make sure the butter is slightly cooled to avoid scrambling the eggs.

Step 4: Combine Wet and Dry Mixtures

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Gradually add the dry ingredient mixture (from Step 2) to the wet ingredients (from Step 3), stirring gently until just combined.

Be careful not to overmix the batter, which can make the bars dense.

Step 5: Fold in Pistachios and Blackberries

• 1/2 cup chopped pistachios
• 3/4 cup fresh blackberries

Gently fold the chopped pistachios and fresh blackberries into the batter until they are evenly distributed.

I like to reserve a few blackberries to press on top before baking for a pretty finish.

Step 6: Bake the Bars

• batter with pistachios and blackberries from Step 5

Pour the finished batter into your prepared baking pan, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

The bars should be lightly golden on top.

Step 7: Cool and Serve

Remove the pan from the oven and let the bars cool completely before cutting them into squares.

Cooling them thoroughly will help the bars set and make slicing easier.

Serve and enjoy your treat!