These bars have an oaty, wholesome, almost granola-bar-like appearance. But they have a load of chocolate and pistachio praline bits that zhuzh them right up, making them way more of a straightforward treat than a pseudo-health snack like a granola bar. I adapted these bars from original pecan-toffee version, mostly because it seemed like a good way to use up some leftover pistachio praline that was languishing in my fridge. But also because pistachios are so lovely, delicate, rich and slightly sweet. The oats give these bars a nubby, toothsome texture, and nutty, toasty flavour. Brown sugar gives them chewy centres, crisp edges and a rich toffee flavour.
These would be great served warm with a scoop of slightly melting ice cream; they are excellent on their own as well warm or cooled.
Note: If you want to skip making pistachio praline, you can just use chopped pistachios instead. I had some praline leftover from another project that I wanted to use up, but feel free to skip that extra step if it feels like too much work. They will still be delicious. You could add in some toffee chips to keep things easy, and keep that toasty caramelly flavour.
Pistachio praline, chocolate & oat squares
pistachio praline
⅓ cup sugar
⅓ cup whole pistachios
pinch of flaky salt
Line a baking sheet with parchment and place the pistachios in an even layer, clustered together in the middle of the pan.
In a small saucepan, heat sugar over medium high heat, swirling pan occasionally. When the sugar has melted, watch closely until the sugar has reached a deep caramel colour. Immediately pour over pistachios and sprinkle with a pinch of salt. Set aside to cool.
pistachio praline, oat & chocolate bars
adapted from Sweet and Simple Kitchen
3/4 cup butter, melted and slightly cooled
1 cup dark brown sugar
½ cup granulated sugar
1 egg, at room temperature
1 tbsp vanilla extract
1 cup all purpose flour
1 cup large rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup pistachio praline, finely chopped
1 cup dark chocolate chips or roughly chopped chocolate chunks
2 tbs slivered pistachios (optional for topping)
large pinch flaky salt (optional)
Heat oven to 325° F. Line an 8” x 8” pan with parchment paper.
In the bowl of a stand mixer, beat butter and sugars until pale, about 1 minute. Add egg and vanilla, and beat until the mixture thickens.
Combine oats, flour, baking soda, baking powder and salt in a bowl. Add to wet ingredients, mixing until just combined. Scrape out the bottom of the mixer bowl to ensure no streaks of flour remain.
Stir pistachio praline bits and chocolate evenly through the batter. Press mixture into the prepared pan batter. Sprinkle pistachio slivers and flaky salt over the top, if using.
Bake for 35-40 minutes, or until the top is deeply golden brown and a toothpick inserted in the centre comes out mostly clean, with only a few crumbs and no runny batter. Let cool at least 15 minutes if serving warm and at least an hour if serving cooled.
