Description
These Pistachio Dream Cookie Bars feature a buttery cookie base studded with chopped pistachios and white chocolate chips, topped with a smooth, rich pistachio layer and garnished with additional pistachios and white chocolate. Perfectly balanced in sweetness and nutty flavor, these bars are a delightful treat for any occasion.
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: Preheat your oven to 350°F (175°C) and grease or line a baking pan with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream the Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, indicating it is well aerated for a tender base.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter and sugar mixture until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which can make the cookie base tough.
- Stir in Pistachios and White Chocolate Chips: Fold in the chopped pistachios and white chocolate chips evenly throughout the dough to ensure every bite includes delicious mix-ins.
- Form the Base Layer: Press the cookie dough evenly into the prepared baking pan, making sure to spread and compact it into a uniform layer that will serve as the sturdy base for your bars.
- Make the Pistachio Layer: In a separate bowl, combine the melted unsalted butter, powdered sugar, finely ground pistachios, vanilla extract, almond extract (if using), beaten egg, and salt. Mix until the mixture is smooth and well combined without lumps.
- Spread Pistachio Mixture: Pour the pistachio layer evenly over the cookie base in the pan, smoothing the top with a spatula to create an even layer.
- Bake the Bars: Place the pan in the preheated oven and bake for approximately 25-30 minutes or until the pistachio topping is set and just beginning to turn golden around the edges.
- Cooling: Remove the bars from the oven and allow them to cool in the pan on a wire rack for at least 15 minutes to set completely and make cutting easier.
- Add Topping (Optional): Once cooled slightly, sprinkle the chopped pistachios and white chocolate chips over the top of the bars for added texture and visual appeal.
- Serve: Cut into 16 evenly sized bars and serve as a sweet snack or dessert.
Notes
- If almond extract is unavailable, you can omit it or substitute with a few drops of almond-flavored syrup.
- For easier cutting, chill the bars in the refrigerator for 30 minutes after cooling to firm up the layers.
- To make the pistachios easier to chop or grind, lightly toast them in a dry skillet over medium heat for 2-3 minutes, then cool before processing.
- Use parchment paper to line your baking pan for effortless removal and cleaner edges on your bars.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
