Preheat oven to 325F.
Spray a 9 x 13 oven-safe baking pan with cooking spray or line with parchment paper.
Fit your stand mixer with the paddle attachment (or use your hand beater) and add room temp. butter and sugars.
Beat butter and sugars for 2 minutes or until creamy and fluffy.
Add the vanilla extract and beat again.
Slowly add the four cups of flour, stopping to scrape the sides if you need to, until a soft dough forms and all ingredients are incorporated.
Take half of your dough and add it to the bottom of the pan. Use your hands to flatten the dough and fill the shape of the pan.
When your oven is ready, cook the first half of the dough for 20 minutes. The edges should be light brown.
While the first half of dough cooks, take your crushed pistachios (I used a meat tenderizer to break mine up) and mix them into the other half of the dough. Place in fridge while the first half cooks.
When the first half of dough is done baking, remove from the oven and let it cool for 15 minutes.
Spread ¾ cup of raspberry jam onto your cooked crust.
Crumble the pistachio dough and add it on top of the raspberry jam. Try to fill in any big gaps but don't worry about there being some spaces.
Return to oven and cook for another 20-30 minutes OR more - until the top looks slightly golden and set. I have a hot oven so mine is usually done after about 22 minutes but in other ovens this recipe can take longer.
Remove from the oven and let the finished product cool on the counter for about one hour before cutting it into squares.
Store in an airtight container for up to five days.