Caramel Pistachio Bars

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly. Firmly press the crumbly dough into the prepared baking dish in an even layer.

Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees F.

Place the baking dish in the oven and bake until firm and the edges are golden brown, 25 to 28 minutes. Let the cookie slab cool in the pan until set.

Meanwhile, in a small saucepan over medium heat, combine the caramels and heavy cream. Stir until melted, smooth and just starting to bubble at the edges. Remove the pan from the heat and stir in the pistachios.

Pour the caramel mixture over the cookie slab, spreading it evenly as needed. Sprinkle the top with salt, then let cool until the caramel begins to set, about 10 minutes.

Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab into squares, wiping the knife clean between cuts.

Cookies can be refrigerated for up to a week.