If you’re looking for a dessert that perfectly balances creamy, nutty flavors with a soft, buttery crunch, this Pistachio Pudding Sugar Cookie Bars Recipe is an absolute must-try. It combines the irresistible texture of sugar cookie bars with a luscious layer of pistachio pudding and whipped cream, topped with crunchy chopped pistachios for that extra pop of flavor. Whether you’re serving it for a family gathering or a casual weeknight treat, these bars bring a delightful twist to your usual dessert rotation and are sure to impress anyone lucky enough to take a bite.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together in this recipe to create an unforgettable dessert. Each component plays a key role, from the rich butter giving moisture and flavor, to the pistachio pudding adding that signature vibrant taste and creamy texture.
- Unsalted butter (1 cup, softened): Brings richness and a tender crumb to the cookie base.
- Granulated sugar (1 cup): Sweetens the dough and helps with browning for that perfect golden color.
- Large egg (1): Binds the ingredients and adds moisture for a soft texture.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, comforting note.
- All-purpose flour (2 cups): Forms the structure of the cookie base.
- Baking powder (1/2 teaspoon): Provides a slight lift for a tender and light cookie texture.
- Salt (1/2 teaspoon): Balances sweetness and enhances all flavors.
- Instant pistachio pudding mix (1 package, 3.4 oz): The star ingredient that infuses the bar with pistachio flavor and creamy texture.
- Whole milk (2 cups): Used to whisk the pudding mix to silky perfection.
- Heavy cream (1/2 cup): Whipped to soft peaks to create a luscious, airy layer.
- Powdered sugar (1/4 cup): Sweetens the whipped cream for extra smoothness.
- Chopped pistachios (1/2 cup): Adds a delightful crunchy contrast on top.
- Ground cinnamon (optional, a sprinkle): Adds a warm, subtle spice for extra depth.
How to Make Pistachio Pudding Sugar Cookie Bars Recipe
Step 1: Prepare the Cookie Base
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch pan with parchment paper to ensure easy removal later. Cream together the softened butter and sugar until the mixture is fluffy and light — this step is key for that melt-in-your-mouth texture. Next, add in the egg and vanilla extract, mixing until everything is smooth and combined. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually stir the dry ingredients into the wet until a soft dough forms. Press the dough evenly into the pan and bake for 15–18 minutes until the edges turn a lovely golden color. Let it cool completely before moving on to the next step.
Step 2: Make the Pistachio Pudding Layer
While the cookie base cools, whisk the instant pistachio pudding mix with cold whole milk in a medium bowl for about 2 minutes until the mixture thickens beautifully. Then, in another bowl, beat the heavy cream with the powdered sugar until soft peaks form — this whipped cream adds a light, airy quality that balances the rich cookie base. Gently fold the whipped cream into the pudding mixture until smooth and silky, creating the luxurious layer that sets this recipe apart.
Step 3: Assemble the Bars
Spread the pistachio pudding mixture evenly over the completely cooled cookie base using a spatula to smooth the top. This ensures a flawless layering effect and that every bite has that creamy pistachio goodness. Sprinkle the top generously with the chopped pistachios for extra crunch and flavor, and if you love a little warming spice, dust lightly with ground cinnamon for an irresistible aroma and taste.
Step 4: Chill and Serve
Refrigerate the assembled bars for at least 2 hours so the pudding layer can fully set and the flavors meld together. When ready, slice into neat squares and prepare for compliments! Each bar offers a harmonious blend of textures and tastes that are as joyful to eat as they are to look at.
How to Serve Pistachio Pudding Sugar Cookie Bars Recipe
Garnishes
To elevate these bars even further, try garnishing with a few extra whole pistachios or a delicate drizzle of white chocolate. A light dusting of powdered sugar or a small dollop of freshly whipped cream can add a lovely finishing touch and make your presentation pop.
Side Dishes
For a well-rounded dessert experience, serve these bars alongside fresh berries or a scoop of vanilla ice cream. The cool, fruity notes provide a perfect complement to the rich pistachio flavor and sweetness, making each bite even more memorable.
Creative Ways to Present
If you’re bringing these bars to a party or special gathering, consider cutting them into bite-sized squares and serving on a decorative platter with mini dessert forks. Alternatively, layering them in clear glass jars as individual portions can add a fun, instagram-worthy appeal that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pistachio Pudding Sugar Cookie Bars in an airtight container in the refrigerator for up to 4 days. This keeps the pudding layer fresh and prevents the cookie base from becoming soggy, so you get the best of both worlds with every bite.
Freezing
These bars freeze beautifully! Wrap individual bars or the whole pan tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready to enjoy, thaw them overnight in the fridge for the perfect texture and flavor.
Reheating
Since the pudding layer is best enjoyed chilled, it’s recommended to eat these bars cold. If you prefer a slightly softer texture, you can let them sit at room temperature for about 15 minutes before serving, but avoid microwaving as it can melt the pudding layer.
FAQs
Can I use sugar-free pistachio pudding mix for this recipe?
Yes, using sugar-free pistachio pudding mix can work if you want a lower sugar option. Just keep in mind that it might slightly alter the sweetness and texture, so you may want to adjust the sugar in the cookie base accordingly.
Is it necessary to use whole milk for the pudding?
Whole milk provides a creamier, thicker pudding layer, but you can substitute with 2% milk if needed. Just be aware that the consistency might be a little lighter and less rich.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend that’s suitable for baking. Make sure it contains xanthan gum or another binder to help with texture.
How long do the bars take to chill before serving?
For the pudding layer to set perfectly, chilling for at least 2 hours is ideal. This ensures the layers hold together nicely and the flavors develop fully.
What is the best way to get the cookie base out of the pan?
Using parchment paper that overhangs the pan makes it easy to lift the entire cookie base out once cooled, so you can cut perfectly even bars without damaging the edges.
Final Thoughts
This Pistachio Pudding Sugar Cookie Bars Recipe is truly one of those special desserts that feels like a warm hug on a plate. It’s approachable yet impressive, and every bite delivers a wonderful mix of textures and flavors. I can’t wait for you to try it out and share these bars with your favorite people — they’re sure to become a new favorite in your recipe collection!
Print
Pistachio Pudding Sugar Cookie Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pistachio Pudding Sugar Cookie Bars combine a buttery sugar cookie base with a creamy, luscious pistachio pudding layer topped with chopped pistachios and a hint of cinnamon. Perfectly chilled and sliced into squares, they make a delightful dessert for any occasion offering a unique twist on classic cookie bars.
Ingredients
Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Pistachio Pudding Layer
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup chopped pistachios
- A sprinkle of ground cinnamon (optional)
Instructions
- Prepare the Cookie Base: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes fluffy. Add the egg and vanilla extract, mixing until the batter is smooth. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms. Press the dough evenly into the prepared pan and bake for 15–18 minutes until lightly golden. Remove from the oven and allow it to cool completely.
- Make the Pistachio Pudding Layer: In a medium bowl, whisk the instant pistachio pudding mix with cold whole milk for about 2 minutes until it thickens. In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the thickened pudding mixture, blending until smooth and creamy.
- Assemble the Bars: Spread the pistachio pudding mixture evenly over the cooled cookie base, smoothing the top with a spatula. Sprinkle the chopped pistachios across the surface and dust lightly with ground cinnamon if desired to add a warm aroma and flavor.
- Chill and Serve: Refrigerate the assembled bars for at least 2 hours to allow the pudding layer to set firmly. Once chilled, slice into squares and serve. These bars make a refreshing and indulgent treat that’s perfect for gatherings or a sweet snack.
Notes
- Ensure the cookie base is fully cooled before spreading the pudding layer to prevent it from melting or becoming soggy.
- For a lighter texture, use light whipped topping instead of heavy cream.
- Optional cinnamon topping adds a nice aromatic touch but can be omitted if preferred.
- Store bars covered in the refrigerator for up to 3 days for best freshness.
- You can substitute whole milk with 2% milk but avoid skim milk to achieve the best pudding consistency.
