Pistachio Cookie Bars Recipe

Introduction

These Pistachio Cookie Bars combine rich chocolate, buttery dough, and a creamy pistachio filling for a delightful treat. Perfectly golden and generously studded with nuts and chocolate, they’re an irresistible dessert for any occasion.

Ingredients

• 170g butter, softened
• 280g dark brown sugar
• 1 large free-range egg
• 400g plain flour
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• 350g plain chocolate chips, divided
• 200g unsalted pistachios, chopped
• Pistachio creme (amount to preference)

Instructions

1. Step 1: Preheat your oven to 175°C (350°F) and grease and line a 9×9 inch square baking tin with parchment paper.
2. Step 2: In the bowl of an electric mixer, combine the softened butter, dark brown sugar, and vanilla extract. Mix for 3–5 minutes until the mixture is light and fluffy.
3. Step 3: Add the egg to the bowl, then scrape down the sides to ensure everything is evenly mixed.
4. Step 4: Add the plain flour, baking powder, 250g of the chocolate chips, and chopped pistachios. Mix until just combined to form a thick dough.
5. Step 5: Using lightly floured hands, press half of the dough into the prepared baking tin, spreading it evenly.
6. Step 6: Spoon dollops of pistachio creme over the dough layer. Be generous based on your preference.
7. Step 7: Top with the remaining dough and gently flatten the surface. It’s okay if some pistachio creme peeks through.
8. Step 8: Sprinkle the remaining chocolate chips on top, then bake in the preheated oven for 25 minutes until the bars are golden brown.
9. Step 9: Let the bars cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Cut into 16 squares and enjoy your delicious pistachio cookie bars.

Tips & Variations

• For extra crunch, toast the pistachios lightly before chopping.
• Use white chocolate chips for a different flavor contrast with the pistachio creme.
• If pistachio creme isn’t available, substitute with a pistachio paste or a nut butter for similar flavor.
• Wrap bars individually for convenient grab-and-go snacks.

Storage

Store the pistachio cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in a low oven for a few minutes to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

Yes, but reduce or omit any added salt in your recipe to prevent the bars from becoming too salty.

What can I use if I don’t have pistachio creme?

You can substitute pistachio creme with pistachio paste, almond butter, or even a mild nut butter to maintain the nutty flavor and creamy texture.

Pistachio Cookie Bars Recipe

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★★★★★

4.7 from 147 reviews

Delight in these rich and buttery Pistachio Cookie Bars, layered with crunchy chopped pistachios, melted chocolate chips, and a luscious pistachio creme filling. Perfectly baked to a golden brown, these bars offer a perfect balance of sweet and nutty flavors with a delightful chewy texture, ideal for sharing or enjoying as a decadent treat anytime.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 170g butter, softened
• 280g dark brown sugar
• 1 large, free range egg
• 400g plain flour
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• 350g plain chocolate chips, divided (250g for dough, 100g for topping)
• 200g unsalted pistachios, chopped

Filling

• Pistachio creme, quantity as desired for layering

Instructions

1. Prepare Baking Pan: Preheat the oven to 175°C (347°F). Grease and line a 9×9 inch square baking tin with parchment paper to prevent sticking.
2. Mix Butter and Sugar: In the bowl of an electric mixer, combine the softened butter, dark brown sugar, and vanilla extract. Mix on medium speed for 3-5 minutes until the mixture is light and fluffy, creating a creamy base for the dough.
3. Add Egg: Crack in the egg and continue mixing, scraping down the sides of the bowl to ensure everything is evenly incorporated into a smooth batter.
4. Combine Dry Ingredients and Mix: Add the plain flour, baking powder, 250g of the chocolate chips, and chopped pistachios into the bowl. Mix on low speed just until a thick dough forms, avoiding overmixing to keep the texture tender.
5. Assemble Cookie Bars: Lightly flour your hands and press half of the dough evenly into the prepared baking tin creating an even base layer. Spoon dollops of pistachio creme generously over this base. Then, spread the remaining dough on top and gently flatten it; it’s fine if some pistachio creme peeks through.
6. Add Toppings and Bake: Sprinkle the remaining 100g of chocolate chips evenly over the top layer. Place the tin in the preheated oven and bake for approximately 25 minutes or until the bars are golden brown on top and cooked through.
7. Cooling and Serving: Remove from the oven and let the cookie bars cool in the tin for 15 minutes to set. Carefully lift out the parchment with the bars, transfer to a wire rack, and cool completely. Once cooled, cut into 16 squares and serve.

Notes

• Use lightly floured hands when pressing the dough into the pan to prevent sticking.
• The amount of pistachio creme can be adjusted based on your preference for richness.
• Ensure not to overbake to keep the bars moist and chewy, about 25 minutes is ideal.
• These bars can be stored in an airtight container at room temperature for up to 5 days.
• Substitute plain chocolate chips with dark or milk chocolate chips according to taste.

Keywords: pistachio cookie bars, pistachio creme bars, chocolate chip cookie bars, nutty cookie bars, layered cookie bars, baked dessert