Description
Creamy pistachio pudding cookie bars deliver a delightful twist on classic dessert bars. Sweet nutty layers meld perfectly, promising a rich indulgence that will surprise and satisfy your taste buds with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 17.5 ounces (496 grams) Betty Crocker sugar cookie mix
- 3.4 ounces (96 grams) pistachio instant pudding mix
Wet Ingredients:
- 2 large eggs
- 1/2 cup (113 grams) butter, softened
Instructions
- Preheat the oven to 375°F, ensuring the rack is positioned in the center for even baking.
- Using an electric mixer, thoroughly combine softened butter, eggs, and pistachio pudding mix until the mixture becomes uniformly smooth and creamy.
- Gradually incorporate the cookie mix into the wet ingredients, mixing until a cohesive and slightly sticky dough develops.
- Grease a 10×15 inch baking sheet, then carefully spread the prepared dough across the surface, creating an even layer with gentle, consistent pressure.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, watching for golden-brown edges and a lightly bronzed top surface.
- Remove from the oven and allow the cookie bars to cool completely at room temperature before cutting into desired shapes and serving.
Notes
- Swap out regular pudding mix for sugar-free or plant-based alternatives to accommodate dietary restrictions or lower sugar intake.
- Add a sprinkle of crushed pistachios on top before baking for extra crunch and visual appeal.
- Ensure butter is at room temperature for smoother mixing and better dough consistency.
- Line baking sheet with parchment paper for easier removal and cleaner cutting of bars.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 150
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg