Fans of Boston cream pie will love these totable bar cookies. A shortbread cookie crust serves as the base for a creamy pudding filling and chocolate topping.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

prep:
20 mins
chill:
2 hrs 20 mins
Servings:
32
Yield:
32 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 13x9-inch baking pan with foil, extending foil over edges. For crust, place cookies in a food processor; process until chopped. Add 1/2 cup of the powdered sugar and the pecans; process until fine. Add melted butter; process until combined. Press mixture evenly in bottom of pan. Chill 20 minutes.

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  • For filling, in a large bowl beat softened butter with a mixer on medium 30 seconds. Add pudding mix and cream; beat until smooth. Gradually beat in the remaining 3 cups powdered sugar. Beat on medium to high 1 to 2 minutes or until light and fluffy. Carefully spread filling over crust.

  • For topping, in a medium bowl combine chocolate and shortening. Microwave 1 minute or until nearly melted, stirring once. Stir until smooth. Spread over filling. Cover and chill 2 hours or until firm. Use foil to lift out uncut bars. Cut into bars.

Nutrition Facts

244 calories; total fat 16g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 28mg; sodium 135mg; potassium 52mg; carbohydrates 26g; fiber 1g; sugar 20g; protein 1g; trans fatty acid 0g; vitamin a 293IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 1mcg; vitamin b12 0mcg; calcium 11mg; iron 1mg.
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