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Pistachio Apricot Bars

 Pistachio Apricot Bars
Mom tops a pistachio crust with apricot preserves and more chopped nuts to make these moist and buttery shortbread-like bars. They’re the perfect dessert for a Syrian menu. —Weda Mosellie, Phillipsburg, New Jersey
30 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup chopped pistachios
  • 1 jar (18 ounces) apricot preserves
  • Additional chopped pistachios, optional


  • In a small bowl, cream butter and sugar until light and fluffy. Beat
  • in the egg and vanilla. Gradually add flour to creamed mixture and
  • mix well. Stir in pistachios. Press into a greased 13-in. x 9-in.
  • baking dish. Spread with preserves.
  • Bake at 350° for 25-30 minutes or until edges begin to brown.
  • Cool on a wire rack. Cut into bars. Garnish with additional
  • pistachios if desired. Yield: 2-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 173 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 79 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.