Frosted Pistachio Bars Recipes

FROSTED PISTACHIO BARS

Frosted Pistachio Bars image

Bar cookies are the best-so fast and easy. Go as spooky as you dare when decorating this pan for Halloween. Shannon Sheehy, Chesterfield, Virginia

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
2 packages (3.4 ounces each) instant pistachio pudding mix
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup canola oil
1/4 cup water
1 teaspoon vanilla extract
1/2 cup chopped pistachios, optional
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
Optional decorations: candy eyeballs, M&M's minis, milk chocolate M&M's, Life Savers hard candies and gummies, regular and mini peanut butter cups, licorice twists, shoestring licorice, Starburst fruit chews, mega and regular Smarties, Nerds, Runts, Snaps chewy candies, candy corn, tiny-size Chiclets gum, butterscotch hard candies, Rolo candies, Caramel Creams and PayDay candy bar

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, pudding mix, sugar, baking powder and salt. In another bowl, whisk egg, oil, water and vanilla until blended; stir into flour mixture. If desired, stir in pistachios. (Dough will be stiff.), Press dough into a greased 13x9-in. baking pan. Bake 20-25 minutes or until edges begin to brown. Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, butter, vanilla and salt until blended. Gradually beat in confectioners' sugar. Spread over top. Decorate as desired., Cut into bars before serving. Store in the refrigerator.

Nutrition Facts :

PISTACHIO CREAM BARS

Pistachio Cream Bars image

Pistachio flavors abound in these dreamy and creamy bars, from the cookie crust to the filling.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h10m

Yield 24

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2/3 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/2 cup finely chopped pistachio nuts
1 1/2 cups whipping cream
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla
1 box (4-serving size) pistachio instant pudding and pie filling mix
1 cup milk

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.

Nutrition Facts : Calories 287, Carbohydrate 23 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 204 mg

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