Description
Delicious pistachio pudding cookie bars: a deliciously simple recipe recipe with detailed instructions and nutritional information.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 package (3.4 oz) pistachio pudding mix
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup chopped pistachios for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
- Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Step 3: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and the pistachio pudding mix until fully combined.
- Step 4: Gradually add the all-purpose flour and baking soda to the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
- Step 5: Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the chopped pistachios on top for added crunch.
- Step 6: Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool before cutting into bars and serving. Enjoy!
Notes
- For optimal freshness, store your Pistachio Pudding Cookie Bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If you prefer your cookie bars warm, gently reheat them in the microwave for about 10-15 seconds, just until they’re slightly warmed through.
- Serve these delightful bars with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat that complements the nutty flavors.
- For an extra burst of flavor, consider adding a pinch of salt to the batter before baking to enhance the sweetness and richness of the pistachio pudding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American