Rating: 4 stars
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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.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

20 mins
2 hrs 20 mins
2 hrs 40 mins
32 bars


Ingredient Checklist


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.

  • 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; fat 16g; cholesterol 28mg; saturated fat 9g; carbohydrates 26g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 20g; protein 1g; vitamin a 293.5IU; vitamin c 0.1mg; niacin equivalents 0.3mg; folate 0.8mcg; sodium 135mg; potassium 52mg; calcium 11mg; iron 0.7mg.