Pastachio Pudding Bars Recipes

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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

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

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

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 PRALINE BARS



Pistachio Praline Bars image

These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers or setting out for Santa.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes thirty 1 1/2-inch squares

Number Of Ingredients 5

Vegetable oil
2 cups granulated sugar
1/4 cup water
10 ounces shelled raw pistachios, finely chopped (2 cups)
1/2 teaspoon coarse salt

Steps:

  • Lightly coat a 13-by-9-inch rimmed baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10 to 12 minutes.
  • Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely.

PISTACHIO BARS



Pistachio Bars image

A simple flour, sugar, and butter crust holds an enticing blend of pistachios and chewy coconut in these easy bar cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 25

Number Of Ingredients 10

1 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/2 cup butter
1 egg
1/4 cup sugar
1/4 cup corn syrup
1 tablespoon butter, melted
1/4 teaspoon vanilla
1 cup coarsely chopped pistachios
1/2 cup flaked coconut

Steps:

  • Heat oven to 350°F. In medium bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8-inch square pan.
  • Bake at 350°F. for 20 to 25 minutes or until light golden brown. Cool 10 minutes.
  • Meanwhile, beat egg slightly in medium bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut.
  • Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15 to 20 minutes or until edges are golden brown. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 6 g

PISTACHIO BAR DESSERT



Pistachio Bar Dessert image

Delight the party with this Pistachio Bar Dessert. Dark crust and two lush fillings will put our Pistachio Bar Dessert first on every guest list.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 32 servings

Number Of Ingredients 6

36 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup toffee bits

Steps:

  • Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  • Beat pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP.
  • Refrigerate 4 hours or until firm. Sprinkle with toffee bits just before serving.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9442 g

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