Holiday baking season is in full swing, and I couldn’t be more thrilled. It’s absolutely my favorite time of year, baking-wise. For the past few years, I’ve given baked goods as gifts for family and friends (no one really needs more stuff anyway), so I spend the weeks between Thanksgiving and Christmas baking every chance I can get.
And while I have a ton of old family recipes and my own favorites that I bake every year, I like to try out one or two new ones as well. This year, I’d been thinking about making something with matcha and white chocolate (it’s a fantastic flavor combo, plus matcha is green…perfect for the holidays!) Here’s what I ended up with: Matcha Pistachio 7-Layer Bars.
7-Layer Magic Bars…With a Twist
These bars are a version of the traditional 7-Layer Magic Bars (well, traditional in the Midwest anyway 😉). Instead of chocolate and butterscotch chips, they have white chocolate chips. And in place of the typical graham cracker crust, these bars have a matcha shortbread. YUM.
For a little more matcha flavor, I added some extra matcha to the sweetened condensed milk that you pour over the top of these bars before baking.
And instead of pecans or walnuts — which typically play a major role in 7-layer bars — I opted for pistachios. They’re green, first of all, plus I think they go so well with both matcha and white chocolate. (In this case, roasted and salted pistachios are key to help cut the sweetness of the white chocolate.)
Really, the only thing I kept from the original 7-layer bar was coconut. Flavor-wise, it pairs perfectly with matcha, white chocolate, and pistachios. Plus, it adds to the chewy texture that makes a 7-layer bar what it is.
Check out those layers. ⬇️
Tips for Making Your Best Matcha Pistachio 7-Layer Bars
Like the original version, these bars are a cinch to make. Still, there are a few things to keep in mind to ensure yours turn out juuuuust right.
- Line your pan with parchment, letting it hang over the edge on a couple of sides. This helps you pull the bars out of the pan more easily. This is especially important with these bars, as they are pretty firm when they cool, so they’re easier to cut when you pull them out of the pan first.
- Matcha shortbread. Making a shortbread base does add a little time and effort vs a graham crust, but in my opinion it’s worth it. In this case, you make a basic shortbread with a tablespoon of matcha powder mixed in. (Any matcha powder will do.) Two tricks here: First, don’t over-mix your dough. Mix only until no flour bits remain and it comes together into large crumbles, then press the crumbles into your prepared pan. Second, make sure your shortbread base is well-baked before you add the toppings and bake again. If it’s not, you’ll end up with a sad, doughy crust.
- White chocolate. I used Ghirardelli white chocolate chips, because I like the flavor of them. They’re creamier and not quite as sweet as others (though they’re still plenty sweet!). They can be a little pricey, so I watch for sales and stock up on them then. However, any white chocolate chip you like the taste of will work great here.
- Roasted, salted pistachios help complement the sweetness of these bars. Save yourself some time and grab the pre-shelled version — no need to spend an hour shelling pistachios before you bake! I grabbed these from Target. Coarsely chop them before adding them to your bars.
- Sweetened condensed milk. Any brand works great — I always buy what’s cheapest. 🤷♀️ To add the matcha, simply whisk a tablespoon of matcha powder thoroughly into the condensed milk before you pour it onto the bars. Easy peasy.
And that’s that! Bake up your shortbread, layer on your toppings, and bake again until bubbling and brown around the edges. Then cool, cut, and enjoy!
I hope you like these Matcha Pistachio 7-Layer Bars as much as I do. They’ll make a great addition to your holiday cookie tray, for sure, but they’ll also be a great treat year-round.
Wishing you the happiest of holiday seasons!
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Matcha Pistachio 7-Layer Bars
Equipment
- 9×9 square cake pan
Ingredients
Matcha Shortbread Ingredients
- 3/4 c butter, softened
- 1/4 c granulated sugar
- 1 tsp vanilla extract
- 1 T matcha green tea powder
- 1 1/2 c all-purpose flour
- pinch salt
Topping Ingredients
- 3/4 c shredded coconut
- 1 3/4 c white chocolate chips
- 1 1/4 c shelled, roasted, & salted pistachios, roughly chopped
- 1 14oz can sweetened condensed milk
- 1 T matcha green tea powder
Instructions
Matcha Shortbread
- Preheat oven to 325℉. Line a 9×9" square baking pan with parchment paper, leaving some overhang on two sides (this makes the bars easier to pull out of the pan when they're baked).
- In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), cream together the softened butter and granulated sugar. Once it's light and fluffy, add vanilla and matcha powder and mix until combined.3/4 c butter,, 1/4 c granulated sugar, 1 tsp vanilla extract, 1 T matcha green tea powder
- Add flour and salt and mix until combined. You shouldn't have any unmixed flour, but the dough will still be in large crumbles (see photo).1 1/2 c all-purpose flour, pinch salt
- Pour crumbles into your prepared pan, and press firmly into the pan, ensuring the dough reaches to all four sides and corners of the pan. Poke holes into the dough with a fork, then bake for 20 minutes. Remove them from the oven and allow them to cool for a few minutes.
- Turn oven up to 350℉.Chop your pistachios if you haven't yet, and whisk together the sweetened condensed milk and 1T of matcha powder until all matcha is incorporated.1 14oz can sweetened condensed milk, 1 T matcha green tea powder
- Add the toppings to your bars in this order: all of the coconut, half of the white chocolate chips, half the pistachios, remaining white chocolate chips, and remaining pistachios. Pour the matcha-sweetened condensed milk mixture evenly over the top of the bars.3/4 c shredded coconut, 1 3/4 c white chocolate chips, 1 1/4 c shelled, roasted, & salted pistachios,
- Bake for 20-25 minutes, or until bubbly and top and edges are starting to brown. Let cool completely. Run a knife around the edge of the pan to loosen the bars if they've stuck. Then, pull them out of the pan using the parchment paper, cut into 16 bars, and enjoy!
Notes
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