Confession #100: I’m No Good at Resolutions… Chocolate-Drizzled Cranberry and Pistachio Bars
Confession #100: I’m No Good at Resolutions… Chocolate-Drizzled Cranberry and Pistachio Bars takes approximately 45 minutes from beginning to end. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 12 and costs 87 cents per serving. One portion of this dish contains about 8g of protein, 12g of fat, and a total of 332 calories. 14 people were impressed by this recipe. It is brought to you by Bright Eyed Baker. It works well as a dessert. If you have bittersweet chocolate chips, rolled oats, slivered almonds, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 72%. Users who liked this recipe also liked White Chocolate Drizzled Cranberry Pistachio Biscotti, 100% Whole Wheat Cranberry Pistachio Biscotti, and Chocolate Drizzled Pistachio Cookies.
Servings: 12
Ingredients:
3 tablespoons bittersweet chocolate chips (or chopped bittersweet chocolate)
1 1/2 cups brown rice cereal*
2 teaspoons cinnamon
1 cup dried cranberries
1/2 cup honey
1 1/2 cup unsalted pistachio nutmeats, divided
1 1/2 cups rolled oats*
pinch of salt
1/2 cup slivered almonds
Equipment:
food processor
whisk
bowl
aluminum foil
frying pan
plastic wrap
knife
microwave
spatula
Cooking instruction summary:
Line an 8" square pan with foil. Spray foil with a non-stick cooking spray. In a food processor, process 1/2 cup of pistachio nutmeats with almonds until a smooth butter forms, about eight minutes. Wipe down the bottom and sides of the bowl and process for another 1-2 minutes, until smooth again. While the food processor is working, whisk together the remaining 1 cup pistachio nutmeats, brown rice cereal, rolled oats, dried cranberries, cinnamon, and salt in a large bowl until evenly combined. Add the pistachio almond butter and the honey to the dry ingredients and stir in until evenly incorporated. Transfer the mixture to the prepared pan and pat down very firmly to cover the entire pan in a flat, compact layer. Cover with plastic wrap (here you can use your hands over the plastic wrap to press the mixture down further if needed) and place in the fridge to chill and firm up, about 2 hours at least. Once the mixture has chilled thoroughly, cut into bars with a sharp knife (I made 12 - two rows of 6). If the bars seem to be too fragile to hold together, keep them in the pan after cutting and chill overnight before separating. Once ready to separate, use the foil to lift the bars out of the pan, and then carefully separate out onto a large plate or tray. Place the dark chocolate in a small bowl and microwave for 30 seconds. Stir (even if they don't look melted yet), and then microwave for another 30 seconds if needed, stirring again afterwards. Lightly drizzle the melted chocolate over each bar using a small spatula or a spoon. Place the bars back into the fridge to chill until the chocolate hardens. Bars store well wrapped individually in plastic wrap and kept in the fridge.
Step by step:
1. Line an 8" square pan with foil. Spray foil with a non-stick cooking spray. In a food processor, process 1/2 cup of pistachio nutmeats with almonds until a smooth butter forms, about eight minutes. Wipe down the bottom and sides of the bowl and process for another 1-2 minutes, until smooth again. While the food processor is working, whisk together the remaining 1 cup pistachio nutmeats, brown rice cereal, rolled oats, dried cranberries, cinnamon, and salt in a large bowl until evenly combined.
2. Add the pistachio almond butter and the honey to the dry ingredients and stir in until evenly incorporated.
3. Transfer the mixture to the prepared pan and pat down very firmly to cover the entire pan in a flat, compact layer. Cover with plastic wrap (here you can use your hands over the plastic wrap to press the mixture down further if needed) and place in the fridge to chill and firm up, about 2 hours at least. Once the mixture has chilled thoroughly, cut into bars with a sharp knife (I made 12 - two rows of 6). If the bars seem to be too fragile to hold together, keep them in the pan after cutting and chill overnight before separating. Once ready to separate, use the foil to lift the bars out of the pan, and then carefully separate out onto a large plate or tray.
4. Place the dark chocolate in a small bowl and microwave for 30 seconds. Stir (even if they don't look melted yet), and then microwave for another 30 seconds if needed, stirring again afterwards. Lightly drizzle the melted chocolate over each bar using a small spatula or a spoon.
5. Place the bars back into the fridge to chill until the chocolate hardens. Bars store well wrapped individually in plastic wrap and kept in the fridge.
Nutrition Information:
covered percent of daily need
