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Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until evenly moistened, then press firmly into the bottom of the prepared pan. Chill in the refrigerator while you prepare the next layer.
Chop the shelled pistachios if needed. In a medium saucepan over medium heat, melt unsalted butter. Stir in sweetened condensed milk, vanilla extract, and salt. Bring to a gentle simmer, stirring constantly, for 2–3 minutes until slightly thickened. Remove from heat and stir in chopped pistachios.
Pour the pistachio mixture evenly over the chilled crust. Return to the refrigerator and chill for at least 30 minutes, or until set.
In a microwave-safe bowl, combine semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth (or melt over a double boiler). Pour the melted chocolate over the set pistachio layer and optionally sprinkle extra chopped pistachios on top.
Chill the pan in the refrigerator for 2–3 hours (or overnight) until firm. Use the parchment overhang to lift the block out, place on a cutting board, and cut into 16 squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.