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Pistachio Pudding Sugar Cookie Bars are my go-to whenever I need an easy crowd-pleaser. The combo of pistachio pudding and sugar cookie mix makes for an incredibly soft and chewy cookie bar that is as effortless as it is delicious. Perfect for last-minute gatherings or a quick family treat.
Ingredients
- Butter: gives richness and helps achieve a chewy bite Use real butter and make sure it is softened for easy mixing
- Large eggs: bind the dough and add moisture Fresh eggs work best for rise and structure
- Pistachio instant pudding mix: brings that nutty flavor and an irresistibly soft texture Choose a respected brand for vivid color and taste
- Betty Crocker sugar cookie mix: makes this recipe almost foolproof and perfectly sweet Check the expiry date for optimal freshness
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit which ensures the bars bake up soft in the middle with golden edges
- Mix Wet Ingredients:
- In a large bowl cream the softened butter eggs and pistachio pudding mix using an electric mixer Beat until the mixture is smooth without lumps since this affects the final texture
- Add Cookie Mix:
- Pour in the Betty Crocker sugar cookie mix and blend until a sticky dough forms It will look slightly tacky and thick this is perfect for bar cookies
- Spread the Dough:
- Grease a 10 by 15 inch baking sheet well Line with parchment if you prefer even easier cleanup Spread the dough in an even layer all the way to the corners Smooth the top gently with a spatula to avoid uneven baking
- Bake the Bars:
- Place the pan in the center rack of your oven Bake for 10 to 12 minutes Watch for the edges to turn golden brown and the top to take on a bit of color This ensures a chewy inside and crisp edge
- Cool and Cut:
- Remove from oven and let the bars cool completely in the pan Cutting too soon lets steam escape so patience pays off Once cool cut into 24 bars with a sharp knife
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Storage Tips
Store the bars in an airtight container at room temperature for up to four days For longer storage they freeze beautifully Just stack between layers of parchment wrap tightly and freeze for up to two months Let thaw at room temperature before serving and they taste just as fresh
Ingredient Substitutions
If you want a deeper pistachio flavor look for pistachio flavored extract and add a small splash to the dough Vanilla pudding mix also works if pistachio is not available You can substitute another brand of sugar cookie mix but Betty Crocker gives the most consistent results
Serving Suggestions
These bars pair well with coffee tea or a glass of cold milk Dust with powdered sugar for a bakery-style look I like to top mine with a drizzle of melted white chocolate and a sprinkle of chopped pistachios for special occasions
Cultural Context
Sugar cookie bars are a classic in American potlucks because of their quick prep and sturdy texture The pistachio twist became popular in the eighties with the rise of pudding desserts My grandmother loved putting pudding mix in baked goods to make them stay soft
Recipe Questions & Answers
- → Can I use a different pudding flavor?
Yes, other instant pudding flavors work, but the pistachio gives a unique nutty taste and green hue.
- → How do I know when the bars are done baking?
They're ready when edges turn golden brown and the top just begins to color. Avoid overbaking for softness.
- → Can I make these without an electric mixer?
Mixing by hand works, but an electric mixer ensures a smoother dough and even blending.
- → Do these bars need to be refrigerated?
No, they keep well at room temperature in an airtight container for several days.
- → Can I add nuts or chocolate chips?
Chopped pistachios or chocolate chips can be mixed in for extra texture and flavor.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, but check labels for additives or allergens.