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Blackberry Pistachio Dream Bars

Decadent layered dessert bars featuring a buttery graham crust, a creamy pistachio filling, a thick homemade blackberry compote, and crunchy chopped pistachios.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Chilling time 4 hours
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 0.25 tsp salt
Pistachio Layer
  • 8 oz cream cheese softened
  • 1 package instant pistachio pudding mix 3.4 oz box
  • 1 cup whole milk cold
  • 0.5 cup powdered sugar
  • 0.5 tsp vanilla extract
Blackberry Layer
  • 3 cups blackberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp cold water
Topping
  • 0.5 cup pistachios shelled and chopped

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, melted butter, and salt. Press evenly into the pan and bake for 10-12 minutes. Let cool completely.
  3. In a saucepan, heat blackberries, sugar, and lemon juice until simmering. In a small bowl, mix cornstarch and water, then stir into the berries. Cook until thickened. Let cool completely.
  4. Beat softened cream cheese, powdered sugar, and vanilla until smooth. Whisk cold milk and pudding mix together until thick, then fold into the cream cheese mixture.
  5. Spread the pistachio layer evenly over the cooled crust.
  6. Spread the cooled blackberry compote over the pistachio layer.
  7. Sprinkle chopped pistachios on top. Cover and chill in the refrigerator for at least 4 hours before slicing.

Notes

For perfectly clean slices, ensure the bars are thoroughly chilled, and wipe your knife clean with a damp paper towel between every single cut.