Monday, March 15, 2010

Graham Cracker Chewy Bars

I rarely get the opportunity to make bar cookies.  With bar cookies, you can’t as easily halve the recipe, and it’s not like cookie dough that you can just freeze and bake on-demand.  You’ve gotta make the whole pan, then find people to share it with.  So, when an opportunity arose with an ample amount of people, I knew just what dessert I’d make!

These are called Graham Cracker Chewy Bars, but they could also be called Pecan Chewy Bars.  They are very reminiscent of a Pecan Pie.  I skipped the powdered sugar dusting on top, as that tends to just make a mess!  I think it wasn’t missed at all.  I loved the chewy toffee flavor, and nutty pecans.  These were a hit at the party!

PS. If you like these, then you’ll love the similar but still different, Browned Butter Blondies!  Oh my!


Graham Cracker Chewy Bars


3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 tablespoons flour

2 1/2 cups brown sugar
4 extra-large eggs (I actually just used 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
Powdered sugar, if desired


Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.

Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

(If cut into 24 squares, the nutritional info for each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.)

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23 Responses to “Graham Cracker Chewy Bars”

  1. 1
    Maria — March 15, 2010 @ 11:33 am

    I love bar treats and these look incredible. Can’t wait to try them!

  2. 2
    Kira — March 15, 2010 @ 1:13 pm

    I was wondering when you were going to post these! They really were like pecan pie. Yum!

  3. 3
    Nicole, RD — March 15, 2010 @ 1:39 pm

    These look sooo good! I love all things pecan pie-like!

  4. 4
    Erin — March 15, 2010 @ 1:55 pm

    These look delicious! I will have to try them soon!

  5. 5
    jade*ndginger — March 15, 2010 @ 8:11 pm


  6. 6
    ingrid — March 15, 2010 @ 8:42 pm

    That is too funny! I’m the opposite! I love baking bars, faster, easier but don’t like make cookies, tedious. 🙂

    Whatever name you call your bars by they sounds wonderful. I’m thinking topped with vanilla ice cream! LOL, love me some ice cream especially vanilla. Thanks for sharing the recipe.

  7. 7
    ingrid — March 15, 2010 @ 8:44 pm

    I was just checking to see if I have everything and noticed this calls for xl eggs….think 5 lg will work? Ah, I probably just use four and see how it goes.

    • Erin replied: — March 15th, 2010 @ 9:51 pm

      Good catch! I just used 4 large, and thought it was definitely sufficient. And I agree, the would be GREAT topped with ice cream!! 🙂 I’m just jealous you have people to share them with, and/or more self-control than me!

  8. 8
    Memoria — March 15, 2010 @ 11:49 pm

    It’s funny you say that you can’t halve bar recipes easily. I do it all the time. I just use an 8×8 dish instead of a 9×13 and halve the recipes. This recipe can definitely be cut in half. You could also freeze leftovers. It looks great. Thanks for sharing.

    • Erin replied: — March 16th, 2010 @ 8:43 am

      I have thought of halving recipes and using an 8×8 dish, but then I remembered how much I am a *middle* girl. I don’t like the edges at all! Only the middle pieces. And with an 8×8 there are more edges than middle! Haha… But thanks for the tip on freezing leftovers. I’ll have to try that next time.

  9. 9
    Liesl — March 16, 2010 @ 7:44 am

    YUM! I bet these were delicious!

  10. 10
    Sarah — March 16, 2010 @ 8:50 am

    These look AWESOME! Can’t wait to make them. And I just HAVE to know… what little town in KY are you from? My family is from one of those same small towns in the mountains Southeastern KY.. until recently there were no stoplights either! Letcher & Harlan Counties, to be more specific. I have gone through every recipe on your blog and.. I must say, you are talented! Everything looks amazing and I earmarked tons of your recipes to try out on the family. Keep up the great work; I look forward to keeping up with your blog in the future!

  11. 11
    leslie — March 16, 2010 @ 11:29 am

    Scrumptious! These look absolutely scrumptious!!!

  12. 12
    Bob — March 16, 2010 @ 12:21 pm

    Sounds awesome, I’m copying this down for the next time I get to cook for more than 2!

  13. 13
    Megan — March 18, 2010 @ 6:31 pm

    These look so sweet and delicious! Pecan pie is a family favorite of ours so I will definitely be giving this recipe a try-thanks for sharing!

  14. 14
    ingrid — March 19, 2010 @ 10:26 am

    Thanks for the info. I’m going to try them this weekend.

  15. 15
    28 — March 21, 2010 @ 6:42 pm

    Holy smokes – these look amazing. I don’t really make stuff other than, say, pasta and stir fry, but I’m not sure I can resist these.

  16. 16
    Jessica — March 22, 2010 @ 4:46 pm

    These look fabulous Erin! Yum!

  17. 17
    Christy — April 11, 2010 @ 5:26 pm

    I made these today to take to work tomorrow. I sampled one and it was delicious!

  18. 18
    Ann — April 14, 2010 @ 3:19 pm

    Your graham cracker chewies look delicious. These have been a favourite in our home since 1987. The recipe I have is from Sarah Lee Chase’s Nantucket Open House Cookbook. I’ve never met anyone that didn’t love this treat.


  19. 19
    Emily — July 26, 2010 @ 8:56 pm

    Love this recipe, and just wanted to let you know that it halved perfectly when baked in an 8×8 pan!

    • Erin replied: — July 27th, 2010 @ 9:23 pm

      Thanks for letting me know! 🙂 Glad you enjoyed.

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