Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Butter or margarine, at room temperature
1 ½ cups Brown sugar (packed)
½ cup Rolled oats
½ cup Natural American pistachios, finely chopped
½ cup Dried apricots, finely chopped
2 cups Flour
4 ounces Semi-sweet chocolate, melted
¼ cup Natural American pistachios, finely chopped for garnish
Combine butter, sugar and oats; beat thoroughly. Stir in chopped pistachios and apricot. Gradually beat in flour. Gently pat dough into 15 x 10 inch baking pan; bake at 325°F. for 20 minutes or until edges just begin to turn brown. Cool completely in pan.
When cool, spread with Brandy Glaze. When glaze has set, cut into 2 ½ inch squares and remove from pan. Using a parchment or freezer paper “piping” bag, drizzle narrow pinstripes of chocolate diagonally across each square, then sprinkle a row of chopped pistachios diagonally across the center of each square.
Brandy Glaze: Combine ¼ cup butter or margarine (softened), 1 ½ cups unsifted powdered sugar, 2 tablespoons brandy and 1 tablespoon warm water. Beat until smooth.