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This simple yet stunning pistachio bar combines buttery shortbread and smooth pistachio filling. The eye-catching green dessert works for any occasion, from holiday parties to casual afternoon snacks.
I first whipped these up for a St. Patrick's Day get-together, but now my family asks for them at every single gathering. There's something about the mix of the crunchy base and the velvety pistachio topping that nobody can turn down.
Ingredients
- All purpose flour: Makes a soft, crumbly shortbread foundation
- Granulated sugar: Balances sweetness with the subtle pistachio flavor
- Salted butter: Grab the good stuff for amazing shortbread taste
- Cream cheese: Don't go low-fat if you want the creamiest results
- Powdered sugar: Blends smoothly into the top layer
- Pistachio instant pudding mix: The magic component for flavor and that pretty green shade
- Milk: Stick with whole for the most luxurious texture
- Chopped pistachios: Gives crunch and looks gorgeous - try to find vibrant green ones
Step-by-Step Instructions
- Prepare the shortbread base:
- Get your oven warming to 300°F right away. Mix the flour and sugar together in a big bowl until combined. Drop in your softened butter and mix with your electric mixer at medium until you see coarse crumbs that start clumping together. The mix will look a bit dry but should stick when you squeeze it. Dump this into your 13×9 inch pan and press it down firmly with your fingers. Make sure you pack down the corners really well.
- Bake the crust:
- Stick the pan in your warm oven and let it cook for 30 to 35 minutes. You'll know it's done when the edges turn slightly golden. The middle might look a bit soft but will firm up as it cools. Pull it out and let the crust cool all the way before you move on. This cooling step really matters for a sturdy base.
- Prepare the pistachio layer:
- In a fresh mixing bowl, put your room-temperature cream cheese and powdered sugar. Beat them together at medium speed until you've got a totally smooth mix with zero lumps. Pour in the milk and pistachio pudding mix. Keep beating until everything's mixed through and starts to get a bit thicker. You'll end up with a lovely light green color all the way through.
- Assemble and chill:
- After your crust has totally cooled down, pour the pistachio mix over it. Grab a spatula to spread it evenly, making sure to reach all the edges. Scatter the chopped pistachios across the top, lightly pushing them into the filling so they stick. Pop it in the fridge for at least an hour, though leaving it overnight works even better to let the flavors mingle and the filling set up properly.
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My grandma always said pistachio pudding mix was her kitchen secret for desserts. She would sneak a few squares away from the party tray for us to enjoy the next morning, always saying they taste better after a night in the fridge. And you know what? She wasn't wrong - the flavors really do get better with time.
Make-Ahead and Storage
These pistachio bars work great when you need to plan ahead. You can make them up to 3 days before your party if you keep them covered in the fridge. They actually taste better on day two once the flavors have had time to blend together. If you want to save them longer, you can freeze them for up to 3 months. Just wrap each piece in plastic and put them in a freezer container. Let them thaw in your fridge overnight before you serve them.
Variations and Substitutions
The classic version uses pistachio pudding, but you can switch things up for different events. Maybe try chocolate pudding topped with chocolate bits, or vanilla pudding with some fresh fruit. If you can't do dairy, you can swap in plant-based butter, non-dairy cream cheese, and alt-milks. It won't be exactly the same but will still taste great. For something extra fancy, you could add a thin white chocolate layer between the crust and the pistachio filling.
Serving Suggestions
These bars cut best when they're really cold. Use a sharp knife that you've dipped in hot water and wiped off between cuts to get clean edges. They look really nice on small dessert plates with a mint leaf and a few extra pistachio pieces. They go great with coffee, tea, or even a small glass of sweet wine. For special times, you can add a small spoonful of lightly sweetened whipped cream on top right before you serve them.
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Go ahead and try this wonderful treat—it's easy to make but tastes like you spent hours in the kitchen.
Frequently Asked Questions
- → Can I swap salted butter in the crust?
Totally, salted butter works great. Just skip adding salt to the flour mixture. If you’re using unsalted, toss in 1/4 teaspoon of salt for better taste.
- → How long will these bars last in the fridge?
These bars keep well for up to 5 days in the fridge if placed in an airtight container. Although, the crust might soften slightly after a few days.
- → Is freezing an option for these bars?
Yup, they freeze well! Cut into desired sizes, wrap tightly in plastic wrap, and put in a freezer-safe container. Use within 3 months. Thaw them overnight in the fridge.
- → What can I use if I can’t find pistachio pudding mix?
If pistachio mix isn’t available, use vanilla pudding mix. Mix in 1/2 teaspoon almond extract, a pinch of ground pistachios, and a bit of green food dye if you like the color.
- → Why did my shortbread crust turn out tough?
Your crust might’ve baked too long. Watching for light golden edges helps prevent overbaking. Don’t forget to soften your butter before starting!
- → Can I switch up the crust with something else?
For sure! A graham cracker crust works nicely as an alternative. Blend 2 cups of crumbs with 1/2 cup melted butter and 1/4 cup of sugar. Press it into your pan and let it chill before adding the filling.