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
Scale
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.
