So hello to all who land here, and Happy New Year 2026, a little belated. This is my wrap-up from 2025. Does it seem like 2025 is already a lifetime away to all of you, or is it just me?
Anyway. I got a little distracted with all the current happenings, both in my personal life and nationwide, and this big post on My Site’s 15th Anniversary. I hope you’ll enjoy hearing about what’s been going on behind the scenes, but if you’re just here for the food, no shade ~ just hit the button below for the Top Ten Recipes of 2025.
Do you love Boston Cream Pie as much as me? Then you might love these super-easy Boston Cream Pie Bars even more. Because they’re so low effort, I can get my “fix” almost any time.
I love the idea of serving these for a game day party, and they’d be a great treat for the Super Bowl this year, with a nod to the New England Patriots (after all, I posted a Seattle recipe last week, so equal time and all!) These are all the goodness of Boston Cream Pie, but so much easier.
About Boston Cream Pie Bars:
These No-Bake Boston Cream Pie Bars start with a cookie crust to stand in for the cake in a classic Boston Cream Pie. It’s topped with a layer of creamy vanilla custard made quick and easy with instant pudding, followed by a rich chocolate ganache that sets into a glossy finish.
The process itself is simple. The tough part is giving them enough time to chill so each layer firms up just right. I may be making these in February, but they’re the kind of no-bake dessert that works just as well any time of year.
Serving:
These are super rich, very sweet, and a little soft and gooey after they’re out of the fridge for even a few minutes. They’re best cut small and served with a plate and a fork.
Just a note: the crust will easily slide across a plate, and there will be crumbs, so a rimmed plate is best.
To cut pull out and cut right on the Parchment.
Making Boston Cream Pie Bars:
Boston Cream Pie Bars are super easy, but pay close attention to these hints for success.
The chilling time in each step is essential. Don’t rush them.
Press the crust firmly and evenly before freezing. An evenly pressed crust will cut cleaner without crumbling.
Do not start the custard mixture until the base has been frozen for at least 12 minutes.
Make sure the cream is cold when beating it into the pudding mix, and start slowly. Add about 1/3 of the cream, mix, then slowly, while still mixing, pour in the rest.
Try adding the pudding mix in even dollops to the crust, then smooth it out while pressing down. Pay attention to the corners. The back of a metal spoon works better than a spatula.
Once all the pudding is in and as level as possible, heat the back of a spoon under hot water from the faucet, dry, and give the pudding one final smooth.
For nice, clean cuts, use a parchment-lined pan. Either run the knife under hot water (or place it in a glass of hot water), dry it, and make a cut, then wipe it clean and repeat.
This is how the pudding mixture should look.
About the Cookie Base:
As long as it’s measured by the ounce, different cookies may be used instead of the Nilla Wafers.
If using different cookies, after mixing with the butter, the base should hold together if squeezed; if it’s too wet, add a few more crumbs. If too dry and crumbly, add a bit more butter. The finished texture might be slightly different.
Other candidates might be shortbread cookies, Biscoff cookies, or Graham Crackers. Basically, any plain”dry” cookies should work.
Use any cookie but do the squeeze test to make sure there is enough butter.
About the Ganache:
This easy ganache is based on semi-sweet chocolate chips. It’s easy to substitute different flavors as long as they are standard size. If semi-sweet isn’t a favorite, you might enjoy milk or dark chocolate.
If the chips are not standard or are using bar chocolate, go by weight. A cup of standard-sized chocolate chips weighs about six ounces, so substitute with the same amount of any other chocolate.
The ganache is made by pouring the hot cream over the chocolate. After letting it sit for a minute or two, stir. It will take a bit, maybe two minutes or so, but eventually the light color will darken, and the ganache will thicken.
If the ganache is too thin after cooling three to five minutes, cool it a bit longer or place the bowl over a double boiler and add a few extra chocolate chips. If it’s too thick to pour, either gently warm it or add a little extra cream by the tablespoon.
Can Boston Cream Bars be Made Ahead?
Boston Cream Pie bars can be stored in the refrigerator for up to three days with no noticeable deterioration in texture.
This has to be made ahead and chilled for at least two hours before serving, so it’s ideal to make earlier in the day or the evening before
What Kind of Pudding Do I Use?
Use Instant Pudding, a 3.4 -ounce box. The word “instant” might be very small, so pay attention. You don’t want “cook & serve.”
Either Vanilla or French Vanilla will be fine in this recipe. The French Vanilla is what I used, and it’s a little more yellow.
I have not tested using a homemade version of pudding mix or made it with homemade pastry cream. Let me know how it works if you have.
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Chocolate Chips & Other Varieties:
Chocolate prices have risen dramatically.
The best strategy is to stock up before the Winter Holiday sales; sales are still decent before Valentine’s Day and Easter, and there will be sporadic sales through the summer.
Do be careful of off-brands; sometimes the quality isn’t there. For better brands at a good price, check your buyers’ clubs.
Cream:
Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays.
Nilla Wafers:
Are a Nabisco product. Look for them on sale before holidays or grouped with sales for other popular products (such as buy so many, pay so much). If not on sale, compare pricing; it varies quite a bit between stores.
Aldi and Lidl both have store brands at about a third of the cost of name-brand cookies.
Pudding Mix:
Dry pudding mix does go on sale now and then, often not advertised. Prices vary a lot between stores. If you use it, be sure to stock up if you see it at a low.
Lidl doesn’t currently carry it, but Aldi has a store brand. I have yet to try it.
These Boston Cream Pie Bars may not be the “real deal,” but they’re so delish and are so easy. Maybe this is one for your tweens and/or teens to whip up. Enjoy!
In a food processor, pulse the Nilla wafers until finely ground; add the sugar and butter and pulse several times until well mixed and the crumbs are evenly moistened.
Alternatively: Place cookies in a large, heavy ziploc bag. With a rolling pin (or other heavy object), crush the cookies. Add the sugar and butter, and shake and massage until the crumbs are evenly moistened.
Another option: Crush the cookies in a blender; don’t mix in the sugar and butter in the blender (it’s too hard to remove), but instead add the crumbs to a bowl and mix the sugar and butter in by hand.
Place the crumbs in the bottom of an 8×8″ pan lined with parchment paper (for easy removal), and press into an even layer. (A dry measuring cup works well for this, but pay attention to the corners.)
Freeze the crust for 15 minutes.
Make the Filling:
Once the crust has been in the freezer for about 12 minutes, add a teaspoon of vanilla to the cream if using. In a large bowl, add the pudding. Pour about 1/3 of the cream in, beating on low with an electric beater. While still beating, slowly pour in the remainder of the cream until the mixture has thickened. This process takes about 1 1/2 minutes.
Spread the pudding mixture over the chilled crust layer in an even layer. Place in the refrigerator for at least 10 to 15 minutes before adding ganache.
Prepare the ganache:
Place the chocolate chips in a heatproof bowl. Bring the cream to just a simmer (small bubbles around the edge of the pan). Do not boil.
Immediately pour the hot cream over the chocolate chips. Allow to sit for a minute, then gently whisk the chocolate and cream together until smooth. It may take a minute or two. Keep stirring and make sure all the chocolate is up from the bottom. You’ll see it go from a barely tinted color to a rich brown.
Allow the ganache to cool and thicken for about 3 to 5 minutes for a smooth topping, or a little more to make decorative swoops.
Chill the bars:
Chill for at least 2 hours before serving; overnight will give cleaner cuts. Refrigerate for up to three days, tightly covered.
I think you guys are gonna love the Seattle Pork Roast Sandwich as much as I do. I was going to make it for the big game last Sunday, the Seahawks vs. the Rams. Long story short, Mother Nature waylaid all plans with icy sleet here in Georgia. What I think of as normal “up Nord” is no joke in the South. The Seahawks won, so second chances all around for the Super Bowl.
Hello guys, and welcome. This Pueblo Slopper is a recipe close to my heart. I’m posting it today in honor of the Broncos (hoping they make it through the playoffs and on to a 2026 Super Bowl win), but secretly, I’m just homesick for Colorado.
Winter has finally settled in with a vengeance here in Georgia; we’ve been lucky with pretty warm weather until now. It’s triggered me to make a big old pot of Mexican Chicken soup to get me through.
