Posted by: lifewithbs | January 30, 2010

Graham Cracker Chewy Bars

These bars came out really well, one of my co-workers described them as ‘gooey deliciousness.’  That can’t be a bad thing.  They taste like mini pecan pies, and are both Brett and Izzy approved.   🙂

Graham Cracker Chewy Bars

recipe from the LA Times, adapted from this book by Susan Campoy

Crust:

3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) butter, at room temperature

1/4 cup sugar

2 tablespoons flour

Preheat the oven to 350 degrees.

Next, you need to make the graham cracker crumbs. I guess you could use a box of crumbs, but I decided to make my own. Crumble the crackers into a gallon-sized ziploc bag, and then crush them using a rolling pin. This is more time intensive, but way more fun than using boxed crumbs!

I used an entire box of graham crackers for this recipe.

In a large bowl, use an electric mixer to beat the butter, crumbs, sugar and flour until moist and well blended. Cut up the butter into little pieces to make the mixing easier.

Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. I messed this up and spread the crust up the sides of the pan, but this wasn’t needed because there is not enough filling to make it up the sides. If you make this recipe, spread the crust only on the bottom of the pan!

Bake until the crust is golden brown,  about 10 to 15 minutes.

Topping:

2 1/2 cups light brown sugar

4 large eggs

2/3 cup graham cracker crumbs

1 tablespoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon baking powder

1 cup pecans, chopped

1 prepared crust

Powdered sugar, if desired

While the crust is baking , whisk together the brown sugar and eggs in a large bowl. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Chop up the pecans,either in a food processor or with a large knife, and add to the mixture.

Spread the mixture over the baked crust, and return to the 350 degree oven.

See how the crust goes too far up on the sides? It’s also uneven because I shook the pan to try to even the mixture out. It didn’t work too well – oops! They still tasted fine.

Bake until the filling is dark-golden on top and jiggles slightly when tapped, about 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

If you want, sprinkle a light coating of powdered sugar on top. These are sweet enough for me without the added sugar, but go for it if you like the extra sweetness. This recipe makes about 24 bars.

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Responses

  1. These are so good. ive been thinking about them since friday!!

  2. I agree with Ms. Dugan, these were pretty amazing!!


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