Preheat oven to 350°F. Lightly grease a 9-inch square baking pan.
Place all crust ingredients in a food processor bowl and pulse until thoroughly combined. Press the mixture in an even layer in the bottom of the prepared pan. Bake for 10 minutes. Let cool completely before proceeding.
In a small bowl, stir together the pudding mix and milk.
In a large bowl with an electric mixer beat the softened butter until light and fluffy. Beat in the vanilla and the pudding/milk mixture until smooth. Slowly beat in the confectioner’s sugar, a little at a time, until smooth. Use a rubber spatula to smooth the filling over the cooled crust. Chill for at least an hour.
Prepare icing by combining the chocolate and cream in a small saucepan over medium heat. Stir constantly until chocolate is melted and mixture is smooth. Spread icing over chilled bars and chill until cold.
Cut into squares to serve. Store covered in the fridge for up to a week or wrap individually and freeze for longer storage.