PISTACHIO CREAM BARS RECIPE - BETTYCROCKER.COM
Pistachio flavors abound in these dreamy and creamy bars, from the cookie crust to the filling.
Provided by Betty Crocker Kitchens
Total Time 4 hours 10 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
- Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
- In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 287 , CarbohydrateContent 23 g, FatContent 4 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 204 mg
PISTACHIO PRALINE BARS RECIPE | MARTHA STEWART
These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers or setting out for Santa.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes thirty 1 1/2-inch squares
Number Of Ingredients 5
Steps:
- Lightly coat a 13-by-9-inch rimmed baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10 to 12 minutes.
- Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely.
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PISTACHIO CREAM BARS RECIPE - BETTYCROCKER.COM
Pistachio flavors abound in these dreamy and creamy bars, from the cookie crust to the filling.
From bettycrocker.com
Total Time 4 hours 10 minutes
Calories 287 per serving
From bettycrocker.com
Total Time 4 hours 10 minutes
Calories 287 per serving
- In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.
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PISTACHIO CRANBERRY BARK RECIPE: HOW TO MAKE IT
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 215 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 215 calories per serving
- In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl., Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm., Cut or break into pieces. Store in an airtight container in the refrigerator.
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Total Time 57 minutes
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From allrecipes.com
Total Time 57 minutes
Category Desserts, Nut Dessert Recipes, Pistachio Dessert Recipes
Calories 254.8 calories per serving
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