Pistachio Cookie Bars

These pistachio cookie bars are crazy delicious. Packed with chocolate chips, chopped pistachio nuts and the MVP, the viral pistachio creme you’ve seen all over Tiktok. It’s taking everything in my soul not to add it to everything!

You know whats tastier than a cookie bar? A cookie bar stuffed with pistachios and the viral pistachio cream. Now if you’ve already had this stuff, you know what’s up! It’s so crazy delicious, I just want to add it to everything and, well quite frankly I have a few recipes up my sleeve utilising this kick ass spread so stay tuned.

Why you’re going to love these Pistachio Cookie Bars:

• Incredibly simple to make, perfect for little hands to get involved.
• Delicious and bursting with pistachios and pistachio cream.
• Customisable, swap out the flavourings for any number of yummy combinations. Try hazelnuts and Nutella for instance.
• The perfect thing to bake for a gift, package them up and let the compliments roll in.

Here’s what you’re going to need:

• Unsalted Butter – You’re melting the butter so fridge cold is fine for this recipe.
• Dark Brown Sugar – I prefer to use dark brown sugar as it gives a deep caramel flavour and a delicious chewy texture to the cookie bars. You can use light brown in place if you prefer a more subtle flavour.
• Eggs – Always large, always free range.
• Vanilla Extract – The best quality you can afford.
• Plain Flour – Also known as self raising flour.
• Baking Soda – For a little bit of lift.
• Chocolate Chips – You can use chunks or a bar of plain or milk chocolate, chopped if you prefer.
• Pistachios – Shelled and unsalted.
• Pistachio Creme – The viral pistachio creme you’ve seen all over TikTok. Get it online, in specialist delis or Costco.

Tips for making Cherry Bakewell Cookie Bars:

• Can these be made Gluten Free? – Of course, just use a gluten free variety of plain flour, Doves Gluten Free Blend is my favourite here.
• Can I use baking spread instead of butter? – Absolutely, I make these cookie bars with baking spread all of the time.
• Can I use salted pistachios? – I don’t see why not but they may be on the salty side.
• Can I freeze these cookie bars? – Yes! Wrap the whole slab or individual bars in a double layer of cling film and freeze for up to 3 month.
• How long will these bars last? – Stored at room temperature in an airtight tin these bars will keep for up to 5 days.

How do I know when these bars are done?

As I’ve stated in my recipes many times all ovens are different. These cookie bars took 23 minutes in my oven (I like them rather underdone, leave them longer if you’d like them more crisp) but I’d start keeping an eye on them at around 20 minutes to make sure they’re done to perfection. You’ll know they’re ready when there are no more ‘wet’ patches on top of the cookie dough, you want the whole top layer to be golden brown and dry to the touch.

More delicious bar recipes:

Cherry Bakewell Cookie Bars // Chocolate Chip S’more Cookie Bars // Lemon Curd Crumble Bars // Pumpkin Pie Bars // Peanut Butter Breakfast Bars // S’mores Bars

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