Monday, March 15, 2010

Graham Cracker Chewy Bars

Posted by Erin Wilburn / 23 comments » / brownies and bars, dessert

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!

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Graham Cracker Chewy Bars

from Cooking with Julienne as seen on LA Times Food

Ingredients:

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

Topping
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

Directions:

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.)

Posted by Erin Wilburn on March 15, 2010
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23 Responses to “Graham Cracker Chewy Bars”

  1. Pingback: Graham Cracker Caramel Bars | The Crepes of Wrath

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