Imperial Sugar
Dixie Crystals

Pistachio Bars

Pistachio Bars Dixie Crystals


Pistachio Bars

  • 1 cup unsalted butter, room temperature
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 (3.4 oz) 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*


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a 9 x 13- inch baking pan with parchment paper. Coat with nonstick spray and set aside.
  2. In bowl of your stand mixer fitted with paddle attachment, mix butter and sugar together on medium speed until creamy.
  3. Add dry pudding mix, eggs, almond extract, vanilla extract, salt, baking soda, and cornstarch and mix for 1 minute until combined, scraping sides of the bowl as necessary. Turn mixer to low speed and add in flour, mixing until just combined.
  4. Spread batter into prepared pan and bake for 20 minutes, or until lightly golden at edges. Place pan on a wire rack to cool completely.
  5. For frosting, in bowl of your stand mixer fitted with paddle attachment mix butter and cream cheese together on medium speed until creamy. Turn mixer to low and add in almond extract and powdered sugar. Mix for 30 seconds to combine and turn mixer up to medium and mix for 1 minute, scraping sides of bowl as necessary, until creamy and smooth.
  6. Spread frosting on top of cooled bars, and garnish with chopped pistachios.
  7. Cut into bars when ready to serve.
  8. Store airtight in refrigerator for up to 5 days.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.

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