Spray a 9 by 12 baking dish with cooking spray. Line with waxed or parchment paper, leaving an overhang large enough to cover the squares.

Combine the butter, chocolate chips, and honey in a small saucepan and heat over low heat, stirring, until fully melted and smooth. Let cool slightly.

Place the ginger snaps in a resealable food storage bag and pound with a rolling pin until crushed into coarse crumbs with some larger pieces. Pour into a mixing bowl, add the chocolate, marshmallows, candy, and pistachios. Stir well.

Spread the mixture evenly into the prepared pan, pressing down firmly. Pull the waxed or parchment paper over and refrigerate for 4 hours or until firm. Can be made several days in advance.

Cut into squares. Serve or refrigerate in a sealed bag until serving. They can also be frozen.