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Pistachio Christmas Ribbon Bars

Pistachio Christmas Ribbon Bars

Pistachio Christmas Ribbon Bars

0 from 0 votes
Pistachio Christmas Ribbon Bars
4.3 rating based on 12,345 ratings
4.3/5 (9)
Course: BarsDifficulty: Medium



A festive bar with a shortbread crust, red jam filling and a crumble topping scattered with chopped pistachios.


  • 1/2 pound unsalted butter or margarine, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 2 cups all-purpose flour

  • 1/8 teaspoon salt (omit this if your pistachios are salted)

  • 1/2 to 2/3 cup raspberry or strawberry jam

  • 2/3 cup pistachios, chopped


  • 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; use as much as you think you need, from 1/2 cup up to 2/3 cup. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.


  • Recipe and photo courtesy of the now-defunct California Pistachio Commission.


Name & Location
(example: Sue in LA)
These taste delicious & are simple to make! We make them every year.
- A Baker
Rave reviews! Best comment, ?These are better than any cookies from a bakery!? Yes, definitely making them again.
- BB
Easy and quick to make. A 9 x 12 glass Pyrex worked great. I'd like the crust to be firmer like a shortbread cookie. Kept it in the oven longer to firm up which helped. Used toasted almonds and Holiday Jam which is spices, pears, apricots and cranberries. Good basic recipe that can be changed up eorh different fillings.
- SantasElf
Made these one year just because I like pistachios and my gf's aunt raved about them. She's demanded I make them again this year!
- Foodie in Nashville
One the best holiday cookies ever! Love them and so does everyone I bake them for!!????
- Kathleen
Absolutely LOVE this dessert! I made it four years ago for Christmas and now I have made it every year since!
- Angela in Union County, NJ
Not enough dough to spread properly. Should have stayed in oven linger than 10 minutes cause the dough was too soft to spread jam. Seems like something is missing from this recipe.
- A Baker
This is a fantastic bar! Very dense, moist, and a new family favorite. The yield for me was not 36. Next time, I would use a long, rectangular pan instead of a square 9\". This way, the bar will not be as dense and will possibly yield more than 12.
- Melissa in Ohio
This will be my 3rd year making these bars and have been my favorite since the first time I tasted them.
- Carrie in PA
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