Blackberry Pistachio Dream Bars (Printable Version)
Layered bars with pistachio crust, blackberry compote, and creamy topping
# What You Need:
→ Pistachio Shortbread Crust
01 - 1 cup shelled unsalted pistachios
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
→ Blackberry Layer
06 - 2 cups fresh blackberries
07 - 1/4 cup granulated sugar
08 - 1 tablespoon lemon juice
09 - 1 tablespoon cornstarch
→ Cream Cheese Layer
10 - 8 oz cream cheese, softened
11 - 1/3 cup granulated sugar
12 - 1 large egg
13 - 1 teaspoon vanilla extract
→ Garnish
14 - 2 tablespoons chopped pistachios
15 - Fresh blackberries
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal later.
02 - Pulse pistachios in a food processor until finely ground. Add flour, sugar, and salt; pulse to combine. Add cold butter and pulse until mixture resembles coarse crumbs. Press firmly and evenly into the bottom of the prepared pan. Bake for 12-15 minutes until lightly golden.
03 - Combine blackberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring and mashing berries, until juicy, about 3-4 minutes. Dissolve cornstarch in 1 tablespoon water, add to pan, and cook 1-2 minutes until thickened. Remove from heat and let cool slightly.
04 - Beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until fully combined.
05 - Spread the blackberry mixture evenly over the baked crust. Pour the cream cheese layer over the berries and gently smooth the top.
06 - Bake for 20-22 minutes until the center is just set. Cool completely in the pan, then refrigerate for at least 2 hours before slicing.
07 - Sprinkle with chopped pistachios and fresh blackberries if desired. Cut into bars and serve chilled.
# Expert Tips:
01 -
- The crust gets this incredible sandy texture from ground pistachios that you cannot achieve with regular flour alone
- These bars taste like you spent hours but they come together in under an hour plus chilling time
02 -
- Don't skip the chilling step because warm bars will turn into a messy situation when you try to slice them
- The cornstarch mixture needs to cook for a full minute or two or your berry layer will be runny instead of spreadable
03 -
- Room temperature cream cheese incorporates much faster so pull it out an hour before you start baking
- Grind your pistachios in short bursts so they don't turn into pistachio butter which would change the crust texture completely