These have brown butter, nutty pistachios, and sweet chocolate exploding in every bite! The bars come together in one bowl and are irresistible. A sprinkle of flakey sea salt makes for an unreal sweet and salty combination!
Cookie bars are so easy to make because you don't have to roll out each cookie. I took my Salted Pistachio Dark Chocolate Chip Cookies recipe and turned them into bar form!
These bars are perfectly soft and chewy with just the right amount of sweet and salty. I'm obsessed!
For more pistachio recipes, try Maple Pistachio Cookies, Pistachio Chocolate Cinnamon Rolls, and Salted Pistachio White Chocolate Chip Cookies.
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Why this recipe works
- Sweet & salty: These bars are everyone’s sweet and salty dream.
- Easy to make: These bars require no chill time or electric mixer and come together in one bowl!
- Brown butter bars: Irresistible crisp edges with soft delicious centers! The brown butter enhances the flavour so much.
- Pistachios & dark chocolate: The best combination.
Ingredients Notes
Brown sugar – I used light brown sugar.
Butter – Use unsalted butter. This will be melted.
Eggs – Pull these out 2 hours before baking.
Pistachios – I used roasted, salted pistachios. Unshelled helps speed up the baking process, but if you’re using shelled just remember to give yourself a little more prep time 🙂
Salt – These cookie bars are balanced with extra sea salt sprinkled on top after baking for both looks and flavour. If you’re using salted butter, be careful as you may need to half the amount used.
Step by step instructions
Here is how to make and bake these pistachio chocolate chip bars. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the bars, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 - Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes while you prep on the rest of the recipe.
Step 3 - Whisk in sugars, egg, and vanilla. The mixture should turn light in color and very smooth in consistency.
Step 4 - Add in dry ingredients. Fold in the flour and baking soda until just combined.
Step 5 - Toss add-ins. Mix in chopped up pistachios and dark chocolate.
Step 6 - Bake. Transfer into prepared pan and spread evenly. Add extra pistachios and chocolate on top if desired. Bake for 20-25 minutes or until the center is baked and the edges are a golden brown.
As soon as it's removed from the oven, sprinkle a dash of flakey sea salt across the entire pan.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Don't like dark chocolate? Feel free to use milk or white instead.
- Don't have any flakey sea salt? Just leave it out! The bars will still taste delightful.
- Make sure the brown butter does not solidify. Cool it for 30 minutes max. I like to do this step first and prep the rest of my ingredients later.
- I've found that using salted pistachios will help balance the sweetness, but if you only have unsalted, add 1/2 tsp of salt into the dough.
Storing
Store salted chocolate pistachio bars in an air tight container at room temperature or in the fridge for up to 5 days. Enjoy the bars warm by reheating them in the microwave for about 10 seconds.
FAQ
What are the best pistachios to use in these cookie bars?
Roasted and salted pistachios are best for these cookie bars. Roasted pistachios have much more flavour and salted helps balance the sweetness. Unsalted pistachios work as well, but you will need to add 1/2 tsp salt to the cookie dough.
What is the best dark chocolate to use?
The type of chocolate you use directly affects how your treats turn out. This is why it’s important to use high quality chocolate. Go for a dark chocolate bar that is at least 65% cacao or more.
Can I bake this in a 9x9?
Yes, but the bars will be thinner and the bake time will be shorter! Keep an eye on it after the 17 minute mark.
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Salted Pistachio Chocolate Chip Bars
Ingredients
- 1/2 cup butter melted and browned
- 2/3 cups light brown sugar
- 2 tbsp white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt *only if using unsalted pistachios
- 1/2 cup roasted and salted pistachios finely chopped
- flakey sea salt optional
- 1 dark chocolate bar chopped (approx 3/4 cups)
Instructions
- Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes while you prep on the rest of the recipe.1/2 cup butter
- Preheat oven to 350°F and line a baking tray with parchment paper. Set aside.
- In a large bowl, whisk together the cooled butter (it’s ok if it’s still slightly warm), brown sugar, and white sugar.2/3 cups light brown sugar, 2 tbsp white sugar
- Add in the egg and vanilla and whisk until the mixture is light in colour and smooth in consistency.1 egg, 1 tbsp vanilla
- Toss in the flour, baking soda, and salt (if using) and gently fold in until almost combined. Add in the chopped dark chocolate and pistachios and continue to fold until there are no flour streaks showing.1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup roasted and salted pistachios, 1 dark chocolate bar
- Spread into prepared pan evenly and add extra pistachios and chocolate on top if desired.
- Bake for 20-25 minutes. You'll know it's ready when the edges are golden brown but the center looks puffy and slightly underdone.
- When the bars are fresh from the oven, sprinkle with a dash of flakey sea salt.flakey sea salt
- Allow the bars to cool before slicing, and enjoy!
Sneha Sukhija says
How to make these eggless
Ania says
Hi Sneha! I have not tried an eggless version of this so unfortunately I can’t recommend any suggestions. If you use egg substitutes that work for you, feel free to try it out, but I can’t guarantee the same results.