Measure the infused ingredient
This recipe uses cannabutter in a controlled part of the formula, then uses conventional ingredients for the rest of the structure. That keeps the food tasting like the dish first and an edible second. Before cooking, estimate the strength of your infusion with the THC potency calculator, then divide the finished batch into equal portions.
Dose deliberately: potency depends entirely on the strength and amount of your infusion. Calculate the full batch, divide evenly and label infused food clearly. Effects from edibles can be delayed.
GATHER & MEASURE
Ingredients
For the shortbread base
For the crisp topping
The infused butter belongs in the shortbread base. Keep the white chocolate, chopped pistachios and crisp rice separate until the baked crust is ready for its topping.
FROM PREP TO FINISH
Make it, step by step
Mix the shortbread dough
Heat oven to 350°F. Line a 9-by-13-inch pan with parchment.
Mix flour, powdered sugar and salt. Beat plain butter, cannabutter and vanilla until creamy, then mix in dry ingredients to form a crumbly dough.
Press the base & bake
Press firmly into the pan and bake 18 to 20 minutes, until the edges are lightly golden.
Melt & spread the chocolate
Sprinkle white chocolate over the hot crust. Let stand 2 minutes, then spread into a thin layer.
Top, finish & cut
Scatter pistachios and crisp rice cereal over the chocolate and press gently so they adhere. Return to the oven for 5 minutes.
Cool completely, finish with flaky salt if desired, and cut into 24 equal bars.
Questions about Potluck Pistachio Crunch Bars
Can I use dark chocolate?
Yes. Dark chocolate makes the bars less sweet and pairs well with pistachio.
Can I omit the rice cereal?
Yes; replace it with extra chopped pistachios or toasted coconut.
How should the bars be stored?
Keep airtight at cool room temperature for four days or refrigerate for a firmer crunch.
KEEP COOKING
More squares, jars & sweet finishes.
A bright lemon bar, a caramel cereal treat, or an overnight oat jar for another day.