Who knew setting up a baking blog would be so difficult?
Something that was supposed to be a nice little hobby to take my mind away of being constantly worried about things I have no control of (also called “being a woman in 2k17”) ended up with me balancing at my fake-marble kitchen top praying the cheap tripod doesn’t decide to suddenly fold shattering my camera into pieces.
But I succeeded! So here we are.
These sweet and salty and gooey and crispy and melty and crunchy buttery honey cookie bars are everything. Pistachios and dates on top work so well together and the honey-brown-sugar bottom makes them the kind of treat that proves waiting for it to cool an extremely difficult task. You are going to eat the first slice while hot and melty but who am I to blame you? I had two a minute after I took them out of the oven. And then two more when they cooled off.
Date Caramel Pistachio Cookie Bars
100 g Dates
200g Light Brown Sugar
3 Tablespoons Honey
1 Egg and 1 Yolk
150g Pistachios (the more, the better)
- Make your date caramel: soak the dates in warm water for ten minutes
- While the dates are soaking line an 8×8 (20cmx20cm) baking pan with parchment paper and preheat the oven to 170 degrees Celsius
- Blend the dates with a pinch of salt – add almond milk or water for consistency
- Melt butter over medium heat until it starts bubbling – careful not to burn it! Set aside to cool off
- Combine melted butter, sugar and honey in a big bowl and beat until smooth. Whisk in egg and yolk until combined. Add a pinch of salt and the flour and mix with a spoon.
- Pour batter into the pan. Pour the date caramel on the top of the pater and create swirls using a knife.
- Sprinkle the chopped pistachios on top
- Bake for around 25minutes until the edges are set – if the pistachios start to burn cover the pan with aluminium foil.
- Cool the bars until set and slice them