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1 1/2 cups plus 2 tablespoons Pioneer Buttermilk Biscuit and Baking Mix, divided
3/4 cup oatmeal
1 cup dry roasted pistachios, chopped, divided
1/2 cup plus 2 tablespoons butter
1 1/2 cups light brown sugar, divided
1/2 cup plus 2 tablespoons light corn syrup, divided
1 1/2 teaspoons vanilla extract, divided
3 beaten eggs
1 packed cup flaked coconut
1 cup sweetened dried cranberries, chopped, divided
1 cup powdered sugar
Juice and zest of 1 lime
2 squares vanilla almond bark
1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees. In medium mixing bowl, stir together 1 1/2 cups Pioneer mix, oatmeal and 2/3 cup chopped pistachios. In small saucepan, bring 1/2 cup butter, 1 cup brown sugar and 2 tablespoons corn syrup to boil over medium-high heat. Remove from heat and add 1/2 teaspoon vanilla. Pour over dry ingredients and stir until everything is moist. With fingers, press into bottom of a 9×9-inch pan. Bake for 7 minutes, then remove from oven.

While first layer is baking, mix in same bowl eggs, 1/2 cup brown sugar and 1/2 cup corn syrup. Beat well for 1 minute. Add 2 tablespoons butter, 2 tablespoons Pioneer mix, coconut, 2/3 cup cranberries and 1 teaspoon vanilla and mix well. Pour over hot, baked layer, return to oven and cook 30 minutes. When cool, cover with glaze made by mixing powdered sugar, lime juice and lime zest. Meanwhile, melt bark according to package directions and mix with cayenne. Drizzle over top of glaze, then, before it sets, sprinkle remaining pistachios and cranberries over top. Cut into 16 bars.

Serving size: 1 bar. Per serving: 395 calories, 4.8 g protein, 14.4 g fat, 62.8 g carbohydrates, 2.4 g fiber, 259 mg sodium, 58 mg cholesterol

Donna Deteau, Bluebonnet Electric Cooperative