Spumoni Bars are a delightful and eye-catching dessert that’s sure to impress both kids and adults alike. These vibrant treats feature irresistible layers of soft cookie dough, smooth and creamy filling, and a rich chocolate topping, bringing together a perfect balance of flavors and textures. Whether you’re hosting a party, celebrating a special occasion, or simply craving something sweet, Spumoni Bars are an easy-to-make indulgence that adds a fun, colorful twist to any dessert table.
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Why Make This Recipe
This recipe is great because it combines wonderful flavors and textures. You get the crunch from the pistachios, the creaminess from the filling, and the rich chocolate topping. Plus, they are perfect for sharing with family and friends or for enjoying at home. You’ll want to make these delicious bars again and again!
How to Make Spumoni Bars
Making Spumoni Bars is easy! Follow these simple steps, and you’ll have a delightful dessert in no time.
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1/2 cup chopped shelled pistachio nuts
- 1/4 teaspoon green gel food coloring
- 1/4 cup white chocolate instant pudding and pie filling mix
- 1/4 cup butter, melted
- 1/3 cup chopped maraschino cherries
- 2 cups powdered sugar
- 1 to 2 tablespoons maraschino cherry juice
- 1 cup semisweet chocolate chips
- 1/4 cup butter
Directions
- Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with foil, leaving extra foil hanging over the edges for easy removal.
- In a medium bowl, stir together the sugar cookie dough, chopped pistachios, and green food coloring until fully combined. Press this mixture evenly into the bottom of the prepared pan.
- Bake for 15-20 minutes or until golden brown. Let the bars cool completely, about 1 hour.
- In another medium bowl, combine the pudding mix and melted butter. Stir in the chopped maraschino cherries, powdered sugar, and 1 tablespoon of cherry juice. Add more juice, 1 teaspoon at a time, until smooth and creamy. Spread this filling evenly over the cooled cookie base.
- In a microwave-safe bowl, melt the chocolate chips and 1/4 cup butter in 15-second intervals, stirring each time until smooth. Spread the melted chocolate over the filling layer.
- Refrigerate the bars for at least 1 hour or until fully set. Use the foil overhang to lift the bars out of the pan. Cut into 16 squares and serve chilled.
How to Serve Spumoni Bars
Serve your Spumoni Bars chilled. They are perfect for dessert or as a sweet snack. You can cut them into squares and arrange them on a plate for a lovely presentation!
How to Store Spumoni Bars
Store Spumoni Bars in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can also freeze them!
Tips to Make Spumoni Bars
- Make sure to cool the bars completely before cutting them for the best results.
- Feel free to adjust the amount of maraschino cherries for a more fruity flavor.
- Use different colored food coloring for a fun twist!
Variation
You can switch up the nuts or add different flavors to the filling. Try using chopped almonds or hazelnuts for a different taste!
Spumoni Bars: The Magic Trio of Irresistible 3-Layer Delight
Ingredients
- 1 roll 16.5 oz refrigerated Pillsbury™ Sugar Cookie Dough
- 1/2 cup chopped shelled pistachio nuts
- 1/4 teaspoon green gel food coloring
- 1/4 cup white chocolate instant pudding and pie filling mix
- 1/4 cup butter melted
- 1/3 cup chopped maraschino cherries
- 2 cups powdered sugar
- 1 to 2 tablespoons maraschino cherry juice
- 1 cup semisweet chocolate chips
- 1/4 cup butter
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with foil, leaving extra foil hanging over the edges for easy removal.
- In a medium bowl, stir together the sugar cookie dough, chopped pistachios, and green food coloring until fully combined. Press this mixture evenly into the bottom of the prepared pan.
- Bake for 15-20 minutes or until golden brown. Let the bars cool completely, about 1 hour.
- In another medium bowl, combine the pudding mix and melted butter. Stir in the chopped maraschino cherries, powdered sugar, and 1 tablespoon of cherry juice. Add more juice, 1 teaspoon at a time, until smooth and creamy. Spread this filling evenly over the cooled cookie base.
- In a microwave-safe bowl, melt the chocolate chips and 1/4 cup butter in 15-second intervals, stirring each time until smooth. Spread the melted chocolate over the filling layer.
- Refrigerate the bars for at least 1 hour or until fully set. Use the foil overhang to lift the bars out of the pan. Cut into 16 squares and serve chilled.
Notes
- Make sure to cool the bars completely before cutting them for the best results.
- Feel free to adjust the amount of maraschino cherries for a more fruity flavor.
- Use different colored food coloring for a fun twist!
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FAQs
Can I use homemade cookie dough instead of refrigerated cookie dough?
Yes! Homemade cookie dough will work well, but keep an eye on baking time.
Can I make Spumoni Bars gluten-free?
Yes! Just make sure to use gluten-free cookie dough and check the other ingredients for gluten content
How long will Spumoni Bars last in the fridge?
: They can last up to one week in the refrigerator when stored properly in an airtight container.
