Bars

Ingredients

1 cup light corn syrup
1 tablespoon ground cardamon
3 cups ground pistachios
1 tablespoon ground cardamon
2/3 cup unsalted butter, melted
1 pound filo pastry, defrosted
1 cup confectioners' sugar
3/4 cup M&M’S® MINIS® Milk Chocolate Candies
2 tablespoons unsalted butter, melted

Nutrition

Calories 150
Total fat 6g
Saturated fat 1.5g
Trans fat 0g
Cholesterol 0mg
Protein 3g
Total carbohydrate 21g
Sugar 10g
Fiber 1g
Sodium 60mg

Directions

Mix corn syrup and cardamom. Divide between two bowls. Combine pistachios with syrup in one bowl. Set both bowls aside.

Stack sheets of filo pastry into a 9x13-inch baking dish until you have six layers of dough. Make sure you leave unused filo pastry covered by damp towels. Mix the confectioners' sugar into the nut-syrup mixture. Spread half of nut mixture over layered filo pastry. Firmly press into an even layer. Make another layer of filo dough by stacking another six sheets, covering nuts completely. Sprinkle M&M’S® MINIS® Milk Chocolate Candies and remaining nut mixture over pastry dough, again pressing firmly into a layer Top with a final pastry layer of six sheets of filo dough, then brush liberally with melted butter. Cut top layer of pastry into small diamond shapes. Bake for 20 minutes in a preheated 325°F oven. Increase the heat to 400°F and bake for an additional 15 minutes, until pastry is light golden and puffed. Remove from the oven and allow the baklava to cool. When room temperature, drizzle remaining syrup/ cardamom mixture over the top layer. Cut into triangles when ready to serve.

MAKES 36 SERVINGS.