Pistachio Christmas Ribbon Bars Recipes

Steps:

• Preheat oven to 325°F Combine butter, sugar and egg; beat until thoroughly blended.
• Stir in flour and salt.
• Spread one-half of dough into 9 inch square pan.
• Bake 10 minutes; remove from oven.
• Spread jam to within 1/2 inch of edge.
• Add pistachios to remaining dough.
• Drop by spoonfuls over jam to cover.
• Bake 35 minutes until top is golden brown; cool.
• Cut into squares.

Steps:

• Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour until incorporated. Add chopped pistachios.
• Spread 1/2 dough into 9 inch square pan.
• Bake at 325°F for 10 minutes.
• Remove from oven, spread jam to within 1/2 inch of edge. Drop remaining dough by spoonfuls over jam to cover.
• Don't worry if there are spaces, dough will spread.
• Bake 25-35 minutes until top is golden brown.
• Cool then cut.

Steps:

• Heat oven to 350 degrees. In medium bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8-inch square pan. Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, beat egg slightly in medium bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut.
• Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15-20 minutes or until edges are golden brown. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

Steps:

• To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
• Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.

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.

Steps:

• Heat oven to 350°F. In medium bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8-inch square pan.
• Bake at 350°F. for 20 to 25 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, beat egg slightly in medium bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut.
• Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15 to 20 minutes or until edges are golden brown. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.