Description

The ultimate nutty dessert treat, these Pistachio Dream Cookie Bars combine a buttery cookie base, creamy pistachio filling, and a crunchy pistachio topping. Perfect for parties, potlucks, or whenever you crave a sweet, nutty treat.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups (310g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (90g) shelled, unsalted pistachios, finely chopped or ground
1 (3.4 oz / 96g) box instant pistachio pudding mix
1 1/2 cups (360ml) cold whole milk
1/2 cup (120ml) heavy cream
1/2 cup (60g) shelled, unsalted pistachios, roughly chopped
Optional: flaky sea salt, for sprinkling
Optional: white chocolate chips or a white chocolate drizzle

Instructions

Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving some overhang on the sides. Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in two additions, mixing just until combined.
Gently fold in the finely chopped pistachios.
Spread the cookie dough evenly into the prepared pan. Use an offset spatula or your hands to press it into the corners.
In a medium bowl, whisk together the instant pistachio pudding mix, cold milk, and heavy cream for about 2 minutes until it thickens slightly. Let it sit for another minute to set up.
Pour and gently spread the pistachio pudding mixture over the cookie base, smoothing it to the edges with a spatula.
Sprinkle the roughly chopped pistachios evenly over the top. Add white chocolate chips or flaky sea salt if desired.
Bake for 22-25 minutes, until the edges are golden and the center is just set (it will jiggle a little but will firm as it cools). If the edges brown too quickly, tent with foil for the last 5 minutes.
Let the bars cool completely in the pan on a wire rack. For clean slices, chill in the fridge for 30 minutes before lifting out and cutting into bars. Wipe your knife between cuts.

Notes

For best results, use room temperature butter and eggs. Don’t overmix the dough after adding flour to keep the bars tender. Cool completely before slicing for clean bars. You can substitute gluten-free flour or dairy-free milk and cream if needed. Optional toppings like white chocolate chips or flaky sea salt add extra flavor and texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16 of recipe)
Calories: 290
Sugar: 19
Sodium: 160
Fat: 16
Saturated Fat: 8
Carbohydrates: 34
Fiber: 1
Protein: 4

Keywords: pistachio, cookie bars, dessert, nutty, easy, potluck, party, pudding, bars, baking