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raspberry pistachio butter bars

Raspberry Pistachio Butter Bars

These raspberry pistachio butter bars are perfectly rich without being too sweet. The combination of raspberry and pistachios with a buttery crust is a nice surprise and I think as soon as you try these they'll be a new favorite!
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert


For the Crust

  • 2 cups Salted butter Room temp.
  • 4 cups Flour
  • 1.5 cups Powdered sugar
  • 1 cup Granulated sugar
  • 2 tablespoon Vanilla extract

For the filling

  • ¾ cup Raspberry jam Seeded or seedless - both work
  • ¾ cup Crushed, raw pistachios No shell


  • Preheat oven to 325F.
  • Spray a 9 x 13 oven-safe baking pan with cooking spray or line with parchment paper.
  • Fit your stand mixer with the paddle attachment (or use your hand beater) and add room temp. butter and sugars.
  • Beat butter and sugars for 2 minutes or until creamy and fluffy.
  • Add the vanilla extract and beat again.
  • Slowly add the four cups of flour, stopping to scrape the sides if you need to, until a soft dough forms and all ingredients are incorporated.
  • Take half of your dough and add it to the bottom of the pan. Use your hands to flatten the dough and fill the shape of the pan.
    butter bar
  • When your oven is ready, cook the first half of the dough for 20 minutes. The edges should be light brown.
    butter bar crust
  • While the first half of dough cooks, take your crushed pistachios (I used a meat tenderizer to break mine up) and mix them into the other half of the dough. Place in fridge while the first half cooks.
    pistachio dough
  • When the first half of dough is done baking, remove from the oven and let it cool for 15 minutes.
  • Spread ¾ cup of raspberry jam onto your cooked crust.
    butter bar crust jam
  • Crumble the pistachio dough and add it on top of the raspberry jam. Try to fill in any big gaps but don't worry about there being some spaces.
    butter bar crust topping
  • Return to oven and cook for another 20-30 minutes OR more - until the top looks slightly golden and set. I have a hot oven so mine is usually done after about 22 minutes but in other ovens this recipe can take longer.
  • Remove from the oven and let the finished product cool on the counter for about one hour before cutting it into squares.
    raspberry pistachio butter bars
  • Store in an airtight container for up to five days.


  • If you don't have salted butter, be sure to add at least ⅛th of a teaspoon of salt to your dough with your unsalted butter.
  • You can use salted or unsalted pistachios - I've had great results with both! If using unsalted, you may want to add a touch more salt to the dough.
  • I've made these with seedless and regular raspberry jam. Both tasted great and you don't really notice the seeds either way because the crunchy pistachios stand out more.
Keyword baking, dessert, raspberry pistachio butter bars
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