Description
Pistachio Dream Cookie Bars are a delightful layered treat featuring a soft, buttery cookie base studded with chopped pistachios and white chocolate chips and topped with a rich, creamy pistachio layer. These bars are perfect for gatherings and dessert lovers who enjoy a nutty and sweet combination with a satisfying texture.
Ingredients
Scale
For the Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped
- 1/2 cup white chocolate chips
For the Pistachio Layer
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1/2 cup shelled pistachios, finely ground
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 large egg, beaten
- 1/4 teaspoon salt
For the Topping
- 1/4 cup chopped pistachios
- 1/4 cup white chocolate chips (optional)
Instructions
- Prepare the Cookie Base: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps to create a soft texture in the cookie base.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly, ensuring a uniform mixture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture while stirring to avoid lumps, until fully combined.
- Incorporate Pistachios and White Chocolate: Fold in the chopped pistachios and white chocolate chips gently to distribute evenly throughout the dough.
- Form the Base Layer: Press the cookie dough evenly into a prepared baking pan, creating a uniform layer that will serve as the base of the bars.
- Make the Pistachio Layer: In a mixing bowl, combine melted unsalted butter, powdered sugar, finely ground pistachios, vanilla extract, almond extract (if using), beaten egg, and salt. Stir until the mixture is smooth and well combined.
- Apply the Pistachio Layer: Pour the pistachio mixture over the cookie base layer in the pan, spreading it evenly with a spatula for a consistent topping.
- Bake the Bars: Place the pan in a preheated oven at 350°F (175°C) and bake for approximately 25-30 minutes or until the pistachio layer is set and the edges are lightly golden.
- Cool the Bars: After baking, allow the bars to cool in the pan on a wire rack for at least 15 minutes to firm up and make cutting easier.
- Add Optional Topping: Sprinkle chopped pistachios and white chocolate chips over the bars while they are still slightly warm if desired, so they adhere nicely as the bars cool further.
- Serve: Cut into 16 squares and serve at room temperature for best texture and flavor.
Notes
- For best results, finely grind pistachios for the pistachio layer to ensure a smooth texture.
- Let the bars cool completely before storing to prevent them from becoming soggy.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional almond extract adds a subtle nutty flavor but can be omitted if unavailable.
- These bars freeze well; wrap tightly and freeze for up to 2 months.
