Matcha Pistachio Tree Bars Recipe
Introduction
These Matcha Pistachio Tree Bars offer a festive twist on classic blondies, combining earthy matcha and crunchy pistachios with sweet white chocolate decorations. Perfect for holiday gatherings, these bars are both visually delightful and deliciously satisfying.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons matcha green tea powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup shelled unsalted pistachios, roughly chopped
- 1 cup white chocolate chips or melting wafers
- Festive sprinkles or edible glitter
- Mini pretzel sticks (for tree trunks)
Instructions
- Step 1: Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal later.
- Step 2: In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt until combined.
- Step 3: In a large bowl, mix the melted butter and brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
- Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Stir in the chopped pistachios.
- Step 5: Spread the batter evenly into the prepared pan. Bake for 23 to 25 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
- Step 6: Let the bars cool completely in the pan on a wire rack before removing.
- Step 7: Use the parchment paper overhang to lift the bars from the pan. Cut into triangle shapes to resemble Christmas trees.
- Step 8: Melt the white chocolate chips and drizzle over each triangle. Decorate with sprinkles or edible glitter, and insert a mini pretzel stick at the base to serve as the tree trunk.
- Step 9: Allow the decorations to set before serving to avoid smudging.
Tips & Variations
- To enhance the matcha flavor, sift the matcha powder before mixing to prevent clumps.
- For a nut-free version, omit pistachios and add white chocolate chunks instead.
- Use colored white chocolate melts to vary the decoration colors for different occasions.
- Replace mini pretzel sticks with thin biscuit sticks for a sweeter ‘trunk’ option.
Storage
Store the Matcha Pistachio Tree Bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If chilled or frozen, allow bars to come to room temperature before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut instead of pistachios?
Yes, walnuts, almonds, or pecans can be great substitutes if you prefer or have pistachio allergies. Just chop them roughly and mix as directed.
How do I prevent the white chocolate decorations from melting too quickly?
Make sure your bars are completely cooled before adding melted white chocolate. Setting the decorated bars briefly in the fridge can help the chocolate harden faster and stay in place.
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Matcha Pistachio Tree Bars Recipe
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These festive Matcha Pistachio Tree Bars combine earthy matcha green tea powder with crunchy pistachios inside buttery blondies. Cut into tree shapes and decorated with melted white chocolate, sprinkles, and mini pretzels, they make a whimsical holiday treat perfect for celebrations.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons matcha green tea powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Add-ins and Decorations
- 3/4 cup shelled unsalted pistachios, roughly chopped
- 1 cup white chocolate chips or melting wafers
- Festive sprinkles or edible glitter
- Mini pretzel sticks (for tree trunks)
Instructions
- Prepare oven and pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out once baked.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt until evenly mixed.
- Mix wet ingredients: In a large bowl, whisk the melted unsalted butter and light brown sugar together until smooth and well incorporated. Then add the eggs and vanilla extract, whisking thoroughly until the mixture is fully blended.
- Incorporate dry ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the batter tender. Next, stir in the roughly chopped pistachios evenly throughout the batter.
- Bake the batter: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 23 to 25 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs but no raw batter.
- Cool blondies: Remove the pan from the oven and place it on a wire rack. Allow the blondies to cool completely in the pan to firm up, which will make cutting them easier and cleaner.
- Cut into shapes: Using the parchment paper overhang, lift the blondies out of the pan and place on a cutting board. Cut the bars into triangle shapes reminiscent of Christmas trees for a festive presentation.
- Decorate trees: Melt the white chocolate chips or melting wafers until smooth. Drizzle the melted white chocolate over each triangle. Decorate with colorful festive sprinkles or edible glitter, and insert mini pretzel sticks at the base of each triangle to act as tree trunks.
- Set decorations: Allow the decorated bars to sit undisturbed until the white chocolate has fully set and hardened before serving.
Notes
- Ensure eggs are at room temperature to help the batter mix evenly.
- Be careful not to overbake; the blondies should have moist crumbs for a tender texture.
- Use parchment paper to make removing and cutting the bars much easier.
- For a vegan version, replace butter with coconut oil and substitute eggs with flax eggs, and ensure white chocolate is dairy-free.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: matcha blondies, pistachio bars, holiday treats, Christmas tree bars, festive desserts, white chocolate, green tea dessert
