Pistachio Seven Layer Cookie Bars

Pistachio Seven Layer Cookie Bars have saved my bacon so many times when I needed to impress folks without sweating over the stove.

You know that late night when you realize, “Yikes, I promised to bring dessert to work tomorrow…” or that awkward moment when your in-laws drop by unexpectedly? These are my trusty backup plan.

Chewy, slightly salty, sweet, crunchy, nutty, just everything crammed into one slice. Nowadays, I’ve added a little matcha and pistachio spin (so they look way fancier than they are).

If you’re hunting for something simple but showstopper-worthy—friend, this is it.

Pistachio Seven Layer Cookie Bars

Tips for Making Your Best Matcha Pistachio 7-Layer Bars

Let’s cut to the chase—there are shortcuts, but please, do not skip proper parchment paper. You’ll thank your past self when it’s time to yank everything out in one clean swoop (trust me, nobody wants stuck-on goo). When adding matcha, whisk it into condensed milk instead of dry-mixing—clumps no more.

With pistachios, rough chop them. Too fine and they get lost, too chunky and the bars won’t hold together as nicely. And for crumbs, I’ve found graham crackers taste the best, but hey, vanilla wafers work in a pinch.

Another tip—don’t over-bake! The gooey magic happens as they cool, not in the oven. They might look soft coming out, but they set perfect after a nap on your counter. Oh, and don’t panic if the edges get toasty; that’s the chef’s treat. My dog stares me down for those corners every time.

“These matcha pistachio 7-layer bars came out so much better than my local bakery’s (I’m honestly shocked at myself). Everyone at my book club demanded the recipe!” —Jules, home baker in Ohio

Pistachio Seven Layer Cookie Bars

Pro Tip

Here’s something weird I do for extra wow—toast your pistachios! Give ‘em a quick blast in the oven for 5 minutes before chopping.

It brings out extra nutty aroma and those little green flecks get brighter, almost like emerald confetti. Also, don’t mess with off-brand sweetened condensed milk. Go for the real deal, the thicker the better.

Once, I tried doing it with coconut flakes that were a bit stale—big mistake. Fresh makes all the difference. And don’t pour the sweetened milk over crumbs too quickly, or you risk uneven layering (been there, done that, ugly bars… still tasty, though).

Pistachio Seven Layer Cookie Bars

What You Will Need

Let’s spell it out. These aren’t hard-to-find things (promise). You’ll need:

1. 1 and 1/2 cups graham cracker crumbs
2. 1/2 cup melted butter
3. 1 cup sweetened shredded coconut
4. 1 cup chocolate chips (I go semi-sweet, but hey, white chocolate works too)
5. 1 cup shelled pistachios, roughly chopped
6. 1 can sweetened condensed milk (14 oz)
7. 1 tablespoon matcha powder (ceremonial grade for best color)
8. 1/2 cup mini marshmallows (for extra goo)
9. Pinch of flaky salt (if you want to feel fancy)

That’s it. It’s like a “use up everything in the pantry” kind of list, right?

Pistachio Seven Layer Cookie Bars

How To Make Seven Layer Bars

Start with a lined 9×13 baking pan (again—parchment. Trust me). Mix melted butter with graham cracker crumbs. Pat that down nice and flat in the pan. I use the bottom of a measuring cup because, well, my hands are always sticky and this way my crust turns out even.

Now, time for the matcha swirl. Whisk matcha into the sweetened condensed milk. Spread this green mixture over your crust. Look, it’s fine if it pools in corners. That’s character.

Sprinkle on coconut, chocolate chips, and marshmallows. Last, shower on those pistachios. Take a second to admire—lookin’ good. Pour the final bit of matcha milk overtop, if you were stingy the first time around. Bake at 350F for 22-27 minutes. The top should bubble and the edges gold up.

Cool before slicing. If you try to eat straight out of the oven, you’ll need a fork (or a brave tongue—been there, regretted it).

Pistachio Seven Layer Cookie Bars

Storage

Okay, so you’ve shown restraint and didn’t eat all of them. Here’s how to store these beauts:

You can keep your pistachio seven layer cookie bars in an airtight container at room temperature for like three days. If you live somewhere hot (hey, Texas friends), fridge is your pal. They actually taste fresher that way, IMO. Stack them with a bit of wax paper between layers so they don’t become a giant square of sticky.

Wanna freeze ‘em? Absolutely—just slice, wrap in plastic, and store in a freezer bag. They hold up for about a month. Defrost in the fridge, and they’re just as chewy and irresistible.

Pistachio Seven Layer Cookie Bars

Serving Suggestions

1. Cut ‘em small—these are rich. Little squares go a long way.
2. Got ice cream? Drop a bar on top, let it melt a little… trust me, wild upgrade.
3. Good coffee and these bars, especially if you made the matcha version, are like a hug and a pat on the back at the same time.
4. Holiday cookie boxes? These travel better than anything frosted. Just wrap ‘em tight.

Pistachio Seven Layer Cookie Bars

Pistachio Seven Layer Cookie Bars

These no-bake Pistachio Seven Layer Cookie Bars are a chewy, nutty, and sweet dessert that impresses everyone without much effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 27 minutes mins

Total Time 42 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups graham cracker crumbs
• 0.5 cups melted butter

Layers

• 1 can (14 oz) sweetened condensed milk Use real, thicker brands for best results.
• 1 cup sweetened shredded coconut
• 1 cup chocolate chips Semi-sweet or white chocolate work.
• 1 cup shelled pistachios, roughly chopped Toast for enhanced flavor.
• 1 tablespoon matcha powder Ceremonial grade for best color.
• 0.5 cups mini marshmallows For extra goo.
• a pinch flaky salt Optional for flavor enhancement.

Method

 

Preparation

1. Line a 9x13 baking pan with parchment paper.
2. Mix melted butter with graham cracker crumbs and pat down evenly in the pan.
3. Whisk matcha into the sweetened condensed milk and spread it over the graham cracker crust.
4. Sprinkle coconut, chocolate chips, marshmallows, and pistachios over the matcha layer.
5. Pour any remaining matcha milk over the top.
6. Bake in a preheated oven at 350°F for 22-27 minutes until the top is bubbly and edges are golden.
7. Cool before slicing into bars.

Notes

Store in an airtight container at room temperature for up to three days. Can be refrigerated or frozen for longer storage. Cut into small squares as they are rich and pair well with ice cream.