These Endless Summer cookie bars are the perfect representation of summer. They are fruit and nut bar that captures the essence of summertime. The sweetness from the butterscotch and white chocolate create a delicious blend with the apricots and cranberries. The pistachios add a nice crunch to these delectable bars making them a must serve dessert for your next gathering.
Endless Summer Cookie Bars
Ingredients
- 1 1/2 cup Graham cracker crumbs substitute for gluten-free
- 2 Tbs Brown sugar
- 2 Tbs Granulated sugar
- Pinch Salt
- 6 Tbs Butter
- 1 ½ cup white chocolate chips
- 1 ½ cups butterscotch chips
- 1 ½ cups pistachios chopped
- 1 cup dried cranberries roughly chopped
- 1 cup dried apricots roughly chopped
- 14 oz apricot preserves
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl mix graham cracker crumbs, brown sugar, sugar, and salt.
- Melt butter in a microwave safe dish.
- Pour butter into a 9 x 13 pan and coat the bottom. Sprinkle the graham cracker crumb mixture into the pan. Mix the butter and crumbs together to form a crust. Press down covering the bottom of the pan.
- Bake in the oven for 5 minutes.
- Add the white chocolate chips onto the crust.
- Next, pour the butterscotch chips.
- Pour the chopped apricots over the top. Then add the dried cranberries.
- Sprinkle the chopped pistachios over the top of the cranberries.
- In a microwave safe bowl, heat the apricot preserves with 1 Tbs water.
- Pour the apricot preserves over the top and use a spatula to spread it evenly on top of the pistachio layer.
- Bake in the over for 25 minutes until done.
- Allow to cool.
- Cut into bars and serve.
Notes
If you are looking for an appetizing dessert to serve, these Endless Summer Cookie Bars will not disappoint! Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious dish, check out my Rustic Corn Soup recipe here.
