Pistachio Dream Cookie Bars

Step into the world of elegant home baking with these Pistachio Dream Bars, a dessert that captures the sophisticated charm of a French pâtisserie with the comforting ease of a classic cookie bar. This recipe features a tender, buttery cookie base—reminiscent of a rich sablé—studded with the delightful crunch of real pistachios. The true magic, however, lies in the velvety, pistachio-infused cream cheese frosting that crowns the top.

Each bite is a perfect balance of nutty, sweet, and tangy flavours, making it an irresistible treat for any occasion. Whether for a special celebration or a simple afternoon goûter, these bars are as dreamy as their name suggests.

Recipe at a Glance

• Prep time: 15 minutes
• Cook time: 25 minutes
• Chill time: 1 hour
• Total time: 1 hour 40 minutes
• Yields: 16-20 bars

Ingredients

For the Cookie Base:

• 1 cup (225g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (120g) shelled pistachios, roughly chopped

For the Pistachio Cream Cheese Frosting:

• 8 oz (225g) full-fat cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 package (3.4 oz / 96g) instant pistachio pudding mix (the dry powder)
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (optional, to adjust consistency)

Equipment:

• 9×13-inch (23×33 cm) baking pan
• Parchment paper
• Electric mixer (handheld or stand mixer)
• Mixing bowls and spatula

Step-by-Step Instructions

1. Prepare the Cookie Base: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

2. Mix and Bake the Base: In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix. Gently fold in the chopped pistachios with a spatula.

Press the dough evenly into the bottom of the prepared pan. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Let the cookie base cool completely in the pan on a wire rack.

3. Create the Pistachio Frosting: While the base cools, prepare the frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until completely smooth and free of lumps. Add the dry pistachio pudding mix and vanilla extract, and mix on low speed. Gradually add the powdered sugar, one cup at a time, until fully incorporated. If the frosting is too thick, add milk one tablespoon at a time until you reach a smooth, spreadable consistency.

4. Assemble and Chill: Once the cookie base is completely cool (this is important to prevent the frosting from melting), spread the pistachio frosting evenly over the top. For an extra touch, you can sprinkle some additional finely chopped pistachios over the frosting.

Refrigerate the bars for at least 1 hour to allow the frosting to set firmly before slicing.

Baker’s Notes & Tips

• Ingredient Notes: The instant pistachio pudding mix is the secret to the vibrant flavour and lovely pale green colour of the frosting. Ensure your butter and cream cheese are truly at room temperature for the smoothest possible frosting.
• Technique: Do not overbake the cookie base. Pulling it from the oven when the center is just set will ensure a soft and chewy final texture.
• Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. They are delicious when served chilled.
• Freezing: These bars freeze beautifully. You can freeze the entire uncut slab or individual squares. Wrap them well in plastic wrap and then foil. They will keep in the freezer for up to 3 months. Thaw in the refrigerator before serving.
• Variations: For an extra layer of decadence, fold 1 cup of white chocolate chips into the cookie dough along with the pistachios.

Frequently Asked Questions (FAQ)

1. Can I use real pistachios instead of pudding mix in the frosting? While the pudding mix provides a unique flavour and texture, you can create a more natural version. Omit the pudding mix and add 1/2 cup of finely ground pistachios (pistachio flour) and 1/2 teaspoon of almond extract to the frosting to enhance the nutty taste.

2. Why does my cookie base seem underdone in the middle? Cookie bars continue to cook from residual heat after being removed from the oven. The center should be “just set” (not wobbly or wet) when you take it out. It will firm up to a perfectly soft and chewy texture as it cools.

3. How can these bars be made gluten-free? To make a gluten-free version, substitute the all-purpose flour with a high-quality measure-for-measure gluten-free flour blend. Also, ensure that your brand of pistachio pudding mix is certified gluten-free.

Conclusion

Pistachio Dream Bars are a perfect fusion of simple home baking and elegant pâtisserie flavour. The delightful combination of a soft, nutty cookie base and a luxurious, tangy frosting creates a dessert that is both comforting and sophisticated. Each bite is a testament to how straightforward ingredients can come together to create something truly special. Bake a batch to share with loved ones or to simply treat yourself—either way, you are in for a truly dreamy dessert experience.

Print