¾cupWonderful Pistachios No Shells, coarsely choppedplus more for garnish
½ cupchopped dried cherriesplus more for garnish
½cupwhite chocolate melts
Heat oven to 350ºF. Line a 9-by-13-inch baking pan, or dish, with parchment, allowing two sides to hang over so you can lift the cookie bars out of the pan. Spray with cooking spray.
Whisk together the flour, baking soda, salt and ginger and set aside.
In the bowl of an electric mixer, beat the butter, apple sauce, egg whites, sugar, brown sugar and vanilla until combined and lightened, about 2 minutes. Stir the dry ingredients into the mixture in two batches, scraping sides and bottom of bowl frequently.
Fold in pistachios and cherries and transfer to the pan. Using a small spatula gently spread batter into the corners and edges of the pan and smooth the top so the batter is an even layer in the pan.
Bake until the edges are just turning golden and there are no crumbs when a toothpick is inserted in the center, 12 to 14 minutes. Do not over-bake. Let cool in pan completely then loosen edges and lift the cookie bar out with the parchment.
Cut into 15 squares then cut those squares in half diagonally. Set close together on a work surface.
Melt white chocolate melts and drizzle over cookie bars. Immediately sprinkle with extra pistachios, cherries and sanding sugar. Let chocolate set then serve. Will keep in an airtight container for up to 2 days.
• I like to fluff, or sift my flour before measuring• You can use dried cranberries in place of cherries if you like• You can use a chopped white chocolate bar in place of the white chocolate melts. I don't use white chocolate chips because I don't think they set and firm-up as well after melting.