Pistachio Power Bars
Yield
Ingredients
Cookie Crust:
3/4 cup Natural American pistachios, finely chopped
2 1/2 cups Whole wheat flour
1 cup Rolled oats
1 cup Brown sugar, firmly packed
1 cup Butter or margarine, softened
1 tablespoon Vanilla extract
Fruit-Nut Layer:
3 tablespoons Butter or margarine
3 tablespoons Brown sugar, firmly packed
6 tablespoons Flour
6 tablespoons Frozen orange juice concentrate
1 cup Dark seedless raisins
1 cup Dried apricot halves, slivered
1 cup Natural American pistachios, whole
Instructions
Combine sugar, butter and vanilla, beat well. Mix in flour, oats and chopped pistachios until crumbly and moist. Lightly press into bottom of 10 x 15-inch pan. Bake at 350°F. for 13 minutes.
For fruit layer, beat butter with sugar. Mix in flour and orange juice concentrate, then fruit and pistachios. Spread fruit layer on crust, distributing evenly to edges. Return to oven to bake 15 minutes longer, or until crust looks golden at edges and fruit is glossy. Cool, then cut into 15 square bars. Bars may be wrapped individually and frozen until ready to use.
American Pistachio Growers
