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Crispy Spring Bars Recipe with Pistachio Caramel Topping

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These crispy spring bars feature a buttery, tender base topped with a luscious pistachio caramel, creating a crunchy-sweet treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (90g) unsalted butter, cut into pieces (for caramel)
  • ½ cup (120ml) heavy cream, warmed (use coconut cream for dairy-free)
  • 1 teaspoon sea salt
  • 1 cup (120g) shelled pistachios, roughly chopped and toasted

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking pan or line with parchment paper.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add 1 large egg and 2 teaspoons vanilla extract to the butter mixture and beat until combined.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon salt, and ½ teaspoon baking powder.
  5. Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing.
  6. Press the dough evenly into the prepared pan, smoothing the surface to about ½ inch (1.3 cm) thick.
  7. Bake for 20-25 minutes or until lightly golden around the edges.
  8. While the base bakes, prepare the pistachio caramel topping: In a heavy-bottomed saucepan, melt 1 cup granulated sugar over medium heat, stirring constantly until it turns a rich amber color (8-10 minutes).
  9. Add 6 tablespoons unsalted butter piece by piece, stirring to combine.
  10. Carefully pour in ½ cup warm heavy cream while stirring continuously; mixture will bubble up.
  11. Stir in 1 teaspoon sea salt, then remove from heat and mix in toasted pistachios.
  12. When the base is out of the oven, immediately pour the caramel topping evenly over it and spread with a spatula if needed.
  13. Let the bars cool completely in the pan on a wire rack for about 2 hours to set and crisp up.
  14. Cut into squares or rectangles with a sharp knife warmed under hot water for cleaner cuts.

Notes

Use a heavy-bottomed pan for caramel to prevent burning. Toast pistachios in a dry pan for 3-5 minutes for best flavor. Press dough evenly to avoid soggy spots. Cut bars only when completely cool for clean slices. Warm caramel gently if it hardens too quickly while spreading.

Nutrition

Keywords: crispy spring bars, pistachio caramel, caramel bars, nutty dessert, easy dessert, crowd-pleaser, buttery bars

Find it online: https://lucydishes.com/crispy-spring-bars-recipe-with-pistachio-caramel-topping-easy-and-perfect/