Step 1

In a small stock pot over medium-low heat, melt the butter.

Step 2

Cook for about 10 minutes until light golden brown.

Step 3

If using dairy-free butter, monitor closely to prevent burning.

Step 4

Remove from heat and cool partially.

Step 5

In a mixing bowl, combine the cooled butter with the brown sugar and granulated sugar.

Step 6

Mix on medium speed for 3 minutes until creamy.

Step 7

Add the eggs, one at a time, mixing thoroughly after each addition.

Step 8

Stir in the vanilla extract.

Step 9

Gradually add the dry ingredients (flour, baking soda, and salt).

Step 10

Mix until just combined.

Step 11

Fold in the pistachios.

Step 12

Let the mixture rest at room temperature for 30 minutes.

Step 13

Preheat your oven to 375°F (190°C).

Step 14

Line a large cookie sheet with parchment paper.

Step 15

Press the dough onto the parchment-lined sheet, creating one large, even layer.

Step 16

Bake for 10-13 minutes until the edges are golden brown and the top is lightly browned.

Step 17

Remove from the oven and allow to cool completely.

Step 18

Melt the white chocolate in a double boiler or microwave in short intervals, stirring between intervals.

Step 19

Stir in the pistachio cream until smooth.

Step 20

Spread the white chocolate-pistachio mixture evenly over the cooled cookie layer using a spatula.

Step 21

Sprinkle the top with white chocolate chips and pistachios.

Step 22

Once set, break or cut into bark-sized pieces.

Step 23

Enjoy!