Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

35 mins
3 hrs
3 hrs 35 mins
25 bars


Ingredient Checklist


Instructions Checklist
  • Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside.

  • In a medium saucepan combine egg, the 1/2 cup butter, the cocoa powder, granulated sugar, and vanilla. Cook and stir over medium-low heat until butter is melted and mixture just starts to bubble. Remove from heat. Stir in crushed graham crackers and the finely chopped pistachios. Press crumb mixture onto the bottom of the prepared baking pan.

  • For filling, in a medium mixing bowl beat the 1/4 cup softened butter, the dry pudding mix, and half-and-half with an electric mixer on medium speed until combined. Gradually add powdered sugar, beating well. Carefully spread filling over crust in pan. Cover and chill about 1 hour or until firm.

  • For topping, in a small saucepan cook and stir chocolate and the 1/4 cup butter over low heat until melted. Spread topping over filling. Sprinkle with the coarsely chopped pistachios. Cover and chill about 2 hours or until firm. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts

207 calories; fat 14g; cholesterol 28mg; saturated fat 7g; carbohydrates 21g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 15g; protein 3g; vitamin a 262IU; vitamin c 0.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 7.6mcg; sodium 154mg; potassium 120mg; calcium 18mg; iron 1.1mg.