Pistachio Squares Recipes

PISTACHIO SQUARES

Steps:

• Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
• Combine ingredients for second layer and spread on first layer.
• Mix pudding and milk; spread over second layer.
• Spread remaining Cool Whip over third layer.
• Sprinkle with chopped nuts.
• Place in refrigerator until ready to serve.

PISTACHIO SQUARES

Steps:

• Base: Combine the sugar,flour and nuts;cut in butter until mixture is crumbly.Press into a greased 9-in.x9-in. baking pan.Cook 15 minutes in a 325 F. oven until just lightly browned around the edges.Let cool completely. 2ND Layer: Cream together the cheese and sugar and fold in half of the whipped cream. Spread evenly over the cooled base 3Rd Layer: Mix the pudding and milk and let sit for a few minutes to set.Spread over the 2ND layer,gently. Over this spread the rest of the whipped cream.Put in the refrigerator to set for a few hours before you try to cut it into squares.Overnight is best. Other great recipes on:www.havefunbaking.com And also on:www.lovetobakeandcook.blogspot.com

PISTACHIO LIME SQUARES

Steps:

• Preheat the oven to 350 degrees and lightly butter an 8 x 8-inch baking pan.
• In a medium mixing bowl, combine the flour, butter, confectioners sugar, and salt and rub the mixture between your fingertips until it is the consistency of large moist breadcrumbs. Press the sweet dough evenly onto the base and about 1 inch up the sides of the prepared baking pan, and place the pan in the freezer for 10 minutes to firm the pastry. Bake in the center of the oven for 30 to 35 minutes, or until the pastry is firm and golden brown all over.
• Meanwhile, in a large bowl, beat the eggs together with the sugar until the sugar is dissolved and the mixture is pale. Beat in the baking powder, lime zest, lime juice, and salt. Stir in the pistachio nuts. Pour this mixture over the prebaked crust, making sure that the pistachios are evenly distributed, and return to the oven for 20 to 25 minutes more, or until the filling is set and puffy. Transfer the pan to a rack to cool and refrigerate for at least 1 and preferably 2 hours, or overnight, tightly covered. Just before serving, sift a little confectioners sugar over the top and cut into squares.

MOM'S PISTACHIO SQUARES

Steps:

• For 1st Layer: Cream butter,sugar& flour,add nuts.
• Press in a greased 9x13 pan.
• Bake 10 mins.
• at 325.
• For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
• Spread over COOLED first layer.
• For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
• Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.

CRANBERRY-PISTACHIO CANDY SQUARES

Steps:

• Line 13x9-inch pan with foil; spray foil with cooking spray. In 1 1/2-quart saucepan, melt chocolate chips and 1/2 cup of the butter over low heat, stirring frequently, until smooth. Remove from heat. With wire whisk, beat in 1/2 package (4 oz) of the cream cheese until smooth. Spread in pan. Freeze until set, about 30 minutes.
• In 2-quart saucepan, melt remaining 1/2 cup butter. Remove from heat. Stir in evaporated milk and pudding mix until blended. Stir in powdered sugar until smooth. Stir in pistachios. Carefully spread thick pudding mixture over frozen chocolate layer. Refrigerate 30 minutes.
• Meanwhile, in another 2-quart saucepan, melt almond bark over low heat, stirring constantly, until smooth. Stir in remaining 1/2 package cream cheese and the cranberries. Pour over chilled pudding layer; spread to cover. Refrigerate until firm, at least 3 hours.
• Remove candy from pan by lifting foil. Cut into 1-inch squares; remove from foil. Store in refrigerator.

PISTACHIO SQUARES RECIPE - (4.4/5)

Steps:

• ● Mix butter, flour and nuts. Press into 13/9 pan. ● Mixture will be coarse. ● Bake at 350*F for 15 minutes. ● Mix cream cheese, confectioners' sugar, and ½ carton cool whip. ● Spread mixture over cooled crust. ● Whip pudding & milk. ● Spread on top of cream cheese mixture ● Spread remaining cool whip over pudding. ● Cut into squares & serve!

PISTACHIO CREAM BARS

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.

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
• In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
• In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
• Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

CREAMY PISTACHIO DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Mix flour, granulated sugar and coffee granules in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 2 Tbsp. nuts. Press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until lightly browned. Cool completely.
• Beat cream cheese and powdered sugar with whisk until blended. Gently stir in 1 cup COOL WHIP. Spread evenly over crust.
• Beat pudding mixes, milk and liqueur in large bowl with whisk 2 min. Pour over cream cheese layer in pan. Let stand 5 min. Spread with remaining COOL WHIP; sprinkle with remaining nuts. Refrigerate 1 hour or until ready to serve.

PISTACHIO & MILK CHOCOLATE SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
• Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.