A Little Sweetness in Every Corner
My kitchen window looks over my garden. I was baking these bars last fall. The cranberries looked like little red jewels in my bowl. Doesn’t that smell amazing? It reminded me of holidays and cozy afternoons.
These triangles are perfect for sharing. I pack them for picnics or give them to neighbors. A small treat can make a big difference in someone’s day. That matters. It turns food into a little gift of kindness.
Why We Toast the Nuts
Let me tell you a secret. Toasting nuts changes everything. It wakes up their flavor. I toast my pistachios in a dry pan until they smell warm and nutty.
I once forgot to toast them. The bars were still good, but not magical. That tiny step matters. It adds a deep, cozy taste you can’t get any other way. Do you have a kitchen step you sometimes skip but know you shouldn’t?
The Fun of Making the Crust
The first layer is a simple press-in crust. You mix flour, sugar, and cold butter. It should look like wet sand. Then you press it firmly into the pan. I use my fingers. It feels like playing with dough!
Pressing it down firmly is important. A solid crust holds everything together. It gives you a perfect base for the chewy topping. Fun fact: This type of crust is called a “shortbread” crust. It’s buttery and crumbly.
A Chewy, Nutty Surprise
The best part is the filling. You whisk the egg, maple syrup, and extracts. Then you fold in the pistachios, cranberries, and coconut. The cranberries get all plump and sweet when they bake.
The mix of tart cranberry and salty pistachio is wonderful. The coconut adds a soft chew. Every bite has a different taste. Which part sounds best to you—the tart, the salty, or the chewy?
The Final Drizzle of Joy
After baking and cooling, you cut them into triangles. Then comes the fancy bit. You dip one corner in melted white chocolate. I still laugh at that. It makes them look so special with so little work.
Letting the chocolate set in the fridge is the hardest part. You have to wait! But it’s worth it. That cool, sweet chocolate with the chewy bar is perfect. What’s your favorite treat to eat with a cup of tea or milk?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup plus 2 tablespoons (5â…” oz / 160g) | Divided; 1 cup for crust, 2 tbsp for filling |
| Light brown sugar | 1 cup plus 2 tablespoons packed (7¾ oz / 220g) | Divided; 2 tbsp for crust, 1 cup for filling |
| Unsalted butter | 5 tablespoons | Cut into 5 pieces and chilled |
| Pistachios | 1 cup | Toasted and crushed |
| Dried cranberries | 1 cup | |
| Sweetened shredded coconut | ¾ cup (2¼ oz / 64g) | |
| Large egg | 1 | |
| Maple syrup | 2 tablespoons | |
| Vanilla extract | ¾ teaspoon | |
| Almond extract | ½ teaspoon | |
| Salt | ½ teaspoon | |
| White chocolate | 4 ounces (113g) | Chopped, for dipping |
My Cranberry Pistachio Coconut Triangles
Hello, my dear! Come sit at the counter. Let’s bake something special. These little triangles are like a party in your mouth. You get sweet, chewy, and a little crunch all at once. I first made them for my book club years ago. They were gone in minutes! I still laugh at that.
The secret is in the layers. A buttery crust holds everything together. Then a sticky, nutty filling bakes on top. A dip of white chocolate makes it fancy. Doesn’t that sound lovely? It’s easier than it looks, I promise. Let’s gather our things and begin.
Step 1: First, we line our pan. Tear two foil strips. Criss-cross them in an 8-inch pan. This makes a sling. It lets us lift the whole batch out later! Grease the foil so nothing sticks. (My hard-learned tip: press the foil right into the corners. No sneaky crumbs will hide there!).
Step 2: Now for the crust. Pulse flour, a bit of sugar, and cold butter in the food processor. It will look like damp sand. Press this mix firmly into your pan. Bake it until it’s just golden. Let it cool completely. This is our strong foundation.
Step 3: Time for the fun part! Put pistachios in a bag. Give them a few gentle taps with a rolling pin. You want little pieces, not dust. Mix them with the cranberries and coconut. In another bowl, whisk the egg, maple syrup, and extracts. Doesn’t that smell amazing? Fold the nut mix into this sweet glue.
Step 4: Spread this sticky filling over the cool crust. Be gentle. Bake it until it’s a deep, golden brown. Let the whole pan cool again. Then, use the foil to lift it out. Cut into squares, then into triangles. Square first, or triangle first? Share below!
Step 5: Last touch! Melt white chocolate slowly. Dip one corner of each triangle. Place them on parchment paper. The fridge sets the chocolate in about half an hour. Then, they’re ready to share. Or to hide for yourself. I won’t tell.
Cook Time: About 40 minutes
Total Time: 2 hours (with cooling)
Yield: 18 triangles
Category: Dessert, Snack
Three Tasty Twists to Try
Once you master the basic recipe, you can play! Changing one ingredient makes a whole new treat. My grandkids love to vote on which version we make. Here are three of our favorites.
Tropical Twist: Use chopped dried mango and macadamia nuts instead. It tastes like sunshine.
Chocolate Cherry: Swap cranberries for dried cherries. Use dark chocolate for dipping. So rich and good.
Lemon Berry: Add a teaspoon of lemon zest to the filling. Use dried blueberries. It’s bright and cheerful.
Which one would you try first? Comment below!
Serving Them Up with Style
These triangles are perfect for a plate. But a little styling makes them feel extra special. I like to arrange them on a vintage cake stand. Scatter a few whole pistachios around for decoration. You could also pack them in a little box. Tie it with a ribbon for a sweet gift.
What to drink alongside? For a cozy afternoon, a cup of Earl Grey tea is perfect. The bergamot flavor dances with the cranberries. For a festive evening, a glass of chilled Prosecco works wonderfully. The bubbles cut through the sweetness nicely.
Which would you choose tonight?
Keeping Your Cranberry Pistachio Slices Fresh
Let’s talk about keeping these sweet treats perfect. First, cool them completely. I once rushed this and got a sticky mess. Store them in a single layer in an airtight container. They will stay good on the counter for four days.
For longer storage, freeze them. Place the triangles on a baking sheet until solid. Then pack them in a freezer bag. They keep for two months. Thaw at room temperature for an hour before serving.
This matters because good food should never go to waste. Batch cooking lets you share joy anytime. A plate of these is perfect for surprise guests. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Baking Hiccups
Even grandmas have baking troubles sometimes. Here are easy fixes. First, a crumbly crust that won’t hold. Press it very firmly into the pan. I remember when mine fell apart. I just pressed it down harder next time.
Second, the top layer browning too fast. Tent the pan with foil. This stops burning. Third, the white chocolate seizing up. Make sure your bowl is completely dry. Water makes chocolate lumpy.
Solving small problems builds your kitchen confidence. It also makes your food taste just right. A perfect bite is worth the effort. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. It works well for the crust.
Q: Can I make it ahead? A: Absolutely. Bake and slice them a day early. Dip in chocolate before serving.
Q: What can I swap for cranberries? A: Try chopped dried apricots or cherries. They are both lovely and tart.
Q: Can I double the recipe? A: For sure. Use a 9×13 inch pan. Just watch the baking time.
Q: Is the almond extract needed? A: It adds a special flavor. But vanilla extract alone works fine too. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making these triangles. They are full of happy colors and flavors. Baking is about sharing stories and sweetness. I would love to hear about your adventure in the kitchen.
Fun fact: Pistachios get their green color from chlorophyll, just like leaves!
Tell me all about it. Have you tried this recipe? Share your experience in the comments. Your stories make my day. Happy cooking!
—Grace Ellington.
Cranberry Pistachio Coconut Slice
Description
These festive Cranberry Pistachio Coconut Triangles feature a buttery shortbread crust topped with a chewy, nutty, and fruity filling, finished with a drizzle of white chocolate.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
- Pulse 1 cup flour, 2 tablespoons sugar, and butter in food processor until mixture resembles wet sand, about 10 pulses. Transfer mixture to prepared pan and press firmly into even layer. Bake until light golden, about 15 minutes. Let cool completely in pan.
- Place pistachios in zipper-lock bag and tap them with meat pounder until crushed. Toss cranberries, coconut, and pistachios in bowl, breaking up any clumps. Whisk egg, maple syrup, vanilla, almond extract, salt, remaining 2 tablespoons flour, and remaining 1 cup sugar together in large bowl. Fold in pistachio mixture, then spread evenly over cooled crust.
- Bake bars until deep golden brown and set, 20 to 25 minutes. Let bars cool completely in pan on wire rack. Using foil overhang, remove bars from pan. Cut into 9 squares and cut each square diagonally into 2 triangles.
- Microwave white chocolate in small bowl at 50 percent power, stirring occasionally, until melted, 30 to 60 seconds. Dip 1 corner of each triangle in melted chocolate and place on parchment paper–lined baking sheet. Refrigerate triangles until chocolate is set, about 30 minutes, before serving.
Notes
- For a cleaner cut, chill the baked and cooled bars before slicing into triangles. Store leftovers in an airtight container at room temperature for up to 5 days.