Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon (1.5g) salt
  • 2 cups (250g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, cut into cubes
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (240g) pistachio butter, smooth
  • 1 teaspoon (5ml) vanilla extract
  • Flaky sea salt (optional)
  • Chopped pistachios (optional)

Instructions:

  1. Cream together butter, sugar, and salt for the shortbread crust.
  2. Gradually add flour until just combined. Press into prepared 9x13 inch baking pan.
  3. Chill for 30 minutes. Pre-bake crust until lightly golden.
  4. Combine heavy cream, sugar, butter, and salt in a saucepan for the pistachio butter filling.
  5. Cook over medium heat, stirring constantly, until melted and smooth. Simmer gently until slightly thickened.
  6. Remove from heat and stir in pistachio butter and vanilla extract.
  7. Pour pistachio butter filling over the pre-baked shortbread crust.
  8. Bake until the filling is set and the edges are lightly golden.
  9. Let cool completely in the pan. Sprinkle with flaky sea salt and chopped pistachios (optional). Cut into bars.