Brown Butter and Honey Pistachio Cookie Bars

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 1/2 tbsp Don victor honey

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 cup Brown sugar, packed light
  • 1 1/4 tsp Sea salt, flaky

• Nuts & Seeds

  • 1/4 cup Pistachios, salted

• Dairy

  • 10 tbsp Butter, unsalted

Found on bakerbynature.com

Ingredients

• 10 tablespoons unsalted butter, melted until lightly browned
• 1 cup packed light brown sugar
• 3 1/2 tablespoons Don Victor Honey
• 1 large egg + 1 large egg yolk
• 1 1/4 teaspoons flaky sea salt
• 1 cup all-purpose flour
• 1/4 cup shelled salted pistachios, roughly chopped

Directions

• Preheat oven to 325 degrees (F).
• Line an 8x8 inch baking pan with parchment paper, lightly spray the parchment paper and any exposed pan with non-stick spray; set aside.
• Place butter in a small saucepan over medium-low heat; cook until butter has completely melted and *just begins to brown. Be sure not to over brown your butter here!
• In a large bowl combine browned butter, brown sugar and honey; beat until smooth. Add egg and yolk and whisk until combined. Stir in 1 teaspoon of the salt and all of the flour; dont overmix!
• Pour batter into prepared pan. Sprinkle with remaining salt and chopped pistachios.
• Bake for 23-25 minutes, or until edges are set, the top is golden, but the center is still a little soft. Allow bars to cool in the pan for 10 minutes, then remove the bars and transfer to a cooling rack to cool completely. Once cool, cut into small squares and serve.