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½ cup (about 60 g) chopped roasted pistachios
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Optional: powdered sugar for dusting
Instructions
Step 1: Pre‑heat & Prep
Preheat your oven to 350 °F (175 °C). Line a 9 × 9‑inch (or 8 × 8 for thicker bars) baking pan with parchment paper, leaving sides overhang for easy removal.
Step 2: Make the Base Dough
In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 2 minutes). Add the egg and vanilla extract—beat until combined.
In a separate bowl, whisk together flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. If using food coloring, add it now to achieve desired green hue.
Step 3: Press Base into Pan
Press about 2/3 of the dough evenly into the prepared pan, forming a smooth base layer.
Step 4: Prepare the Pistachio Filling
In a medium bowl, whisk the instant pistachio pudding mix with milk until smooth. Stir in sour cream if using, then fold in the chopped pistachios. Pour and spread the filling evenly over the cookie base.
Step 5: Add Top Layer & Bake
Crumble the remaining dough over the filling layer (you can flatten slightly). Sprinkle the chopped pistachios on top. Bake for 18–20 minutes or until the top is lightly golden and the filling is set. Avoid overbaking so the bars remain soft and moist.
Step 6: Cool & Slice
Allow the bars to cool completely in the pan on a wire rack (2‑3 hours or refrigerate to speed up). Use the parchment overhang to lift the slab out. Cut into 16 squares. Dust with powdered sugar if desired and serve.
Tips for Success
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Don’t skip chilling/cooling: The pistachio filling sets as it cools, making cleaner slices.
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Even thickness: Press the base layer firmly and evenly so the filling stays uniform.
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Use roasted pistachios: The nutty flavor amplifies when pistachios are lightly roasted (5 minutes at 350 °F before chopping).
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Food coloring is optional: The pudding mix gives some pistachio‑green tint; color only if you want vivid.
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Store in airtight container: These bars keep soft at room temperature up to 3 days or refrigerated up to 5.
