Description
These sweet sugar cookie-style bars are as pretty as they are tasty! If you love pistachios, these chewy bars topped with cream cheese frosting will satisfy your craving!
Ingredients
Scale
Bars:
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 (3.4- ounce) packages Instant Pistachio Pudding
- 2 large eggs
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 2 cups all purpose flour
Frosting:
- 1/4 cup unsalted butter, room temperature
- 4- ounces cream cheese, room temperature
- 1/4 teaspoon almond extract
- 2 1/2 cups powdered sugar
- 1/3 cup chopped pistachios
Instructions
- Bars: Preheat oven to 350°F. Line a 9×13- inch baking pan with parchment paper. Coat with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed until creamy. Add the dry pudding mix, eggs, almond extract, vanilla extract, salt, baking soda, and cornstarch and mix for 1 minute until combined, scraping the sides of the bowl as necessary. Turn the mixer to low speed and add in the flour, mixing until just combined.
- Spread the batter into the prepared pan and bake for 20 minutes, or until lightly golden at the edges. Place the pan on a wire rack to cool completely.
- Frosting: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together on medium speed until creamy. Turn the mixer to low and add in the almond extract and powdered sugar. Mix for 30 seconds to combine and turn the mixer up to medium and mix for 1 minute, scraping the sides of the bowl as necessary, until creamy and smooth.
- Spread the frosting on top of the cooled bars, and garnish with the chopped pistachios.
- Cut into bars when ready to serve.
Notes
Store airtight in the refrigerator for up to 5 days.
