Print

Pistachio Pudding Sugar Cookie Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 85 reviews

Delight in these Pistachio Pudding Sugar Cookie Bars featuring a soft, buttery cookie base topped with a smooth, creamy pistachio pudding layer and garnished with crunchy chopped pistachios. Perfectly balanced in sweetness and texture, these bars are easy to prepare and a stunning dessert for any occasion.

Ingredients

Units Scale

For the Cookie Base

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Pistachio Pudding Layer

  • 1 (3.4 oz) box instant pistachio pudding mix
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pistachios (for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan to prevent sticking and ensure easy removal of the cookie bars.
  2. Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating well to combine fully.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, mixing gently until just combined to form the cookie dough.
  4. Bake the Cookie Base: Press the dough evenly into the prepared 9×13-inch pan. Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden. Remove from oven and allow to cool completely to ensure the pudding layer sets properly.
  5. Prepare Pistachio Pudding Layer: In a bowl, whisk together the instant pistachio pudding mix, milk, heavy cream, and vanilla extract until smooth. Refrigerate for 5 to 10 minutes to thicken the pudding slightly.
  6. Assemble the Bars: Once the cookie base has cooled, spread the thickened pistachio pudding evenly over the top of the cookie layer.
  7. Garnish: Sprinkle the chopped pistachios evenly over the pudding layer, pressing them lightly into the surface for an appealing texture and extra pistachio flavor.
  8. Chill and Set: Refrigerate the assembled bars for at least 2 hours to fully set the pudding and allow flavors to meld before cutting into bars and serving.

Notes

  • Make sure the cookie base is completely cool before spreading the pudding layer to prevent melting.
  • Use full-fat milk and heavy cream for the creamiest pudding layer.
  • Chilling the bars for longer than 2 hours will improve the texture and firmness of the pudding layer.
  • You can substitute chopped almonds or pistachio brittle for garnish if desired.
  • Store leftovers covered in the refrigerator for up to 4 days.

Find it online: https://yummelle.com/pistachio-pudding-sugar-cookie-bars-recipe/