Go Back

Pistachio Pudding Sugar Cookie Bars

Delightful bars combining rich, nutty pistachio pudding with buttery sugar cookie base, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 1 cup unsalted butter, softened Ensure it's at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the pistachio pudding layer
  • 2 packages (3.4 oz each) instant pistachio pudding mix
  • 4 cups milk
  • 1 cup whipped cream or whipped topping
  • to taste Chopped pistachios for garnish (optional) Use for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  4. Spread the cookie dough evenly in the prepared baking dish and bake for 15-18 minutes, or until lightly golden. Let it cool completely in the pan.
Assembly
  1. In another bowl, whisk together the pistachio pudding mix and milk until it thickens, about 2 minutes. Fold in the whipped cream gently until fully incorporated.
  2. Once the cookie base is cooled, spread the pistachio pudding layer evenly over the top. If desired, sprinkle with chopped pistachios for added crunch.
Finishing
  1. Refrigerate for about 2 hours before cutting into bars. Serve chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.