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Preheat oven to 300°F. Beat butter and sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add vanilla extract; beat on medium speed until well blended. Gradually beat in flour on low speed until well mixed. Stir in pistachios.
Press dough evenly into foil-lined greased 11x7-inch baking dish. Bake 35 minutes or until toothpick inserted into center comes out clean. Cool on wire rack.
Melt chocolate chips as directed on package. Spread chocolate evenly over shortbread. Sprinkle evenly with Fleur de Sel before chocolate hardens. Allow to cool completely. Cut into 18 squares. Store in an airtight container.