Small-Batch Pistachio Cream Dessert Bars
These Small-Batch Pistachio Cream Dessert Bars combine a buttery shortbread crust with a creamy pistachio pudding filling, offering a delightful treat without the need for a full tray. Perfect for a cozy dessert night.
Servings: 4 bars
Calories: 210kcal
Ingredients
For the shortbread crust
- 1 cup All-purpose flour
- 1/4 cup Powdered sugar For tender shortbread texture
- 1/4 teaspoon Salt Just a pinch
- 1/2 cup Butter, melted For ease of mixing
- 1 teaspoon Vanilla extract If available
For the pistachio filling
- 1 box Instant pistachio pudding mix For classic pistachio flavor
- 2 cups Cold milk Essential for pudding consistency
- 1 cup Whipped topping or softly whipped cream To lighten the pudding
- 1 tablespoon Pistachio cream or pistachio butter Optional for deeper flavor
Instructions
Preparation of the crust
- Preheat the oven to 350°F (175°C).
- Mix the flour, powdered sugar, salt, melted butter, and vanilla extract until the mixture looks like damp sand.
- Press the mixture firmly into a lined loaf pan.
- Bake until set and lightly golden at the edges, about 15 minutes.
- Remove from oven and let cool before adding the filling.
Preparation of the filling
- Whisk the instant pudding mix with cold milk in a bowl until it thickens.
- Fold in whipped topping or softly whipped cream to lighten the mixture.
- Optionally, stir in pistachio cream or butter to enhance the flavor.
- Spread the filling on top of the cooled crust and smooth the top.
- Chill in the refrigerator until fully set, about 3 hours.
- Once set, slice the bars and serve.
Notes
For a twist, drizzle melted chocolate on top, add chopped pistachios for crunch, or include a layer of raspberry jam for a fruity contrast. Chill for 20 minutes before slicing for ultra-sharp edges.