A friend at Eat.at introduced me to this recipe and it brought me back to childhood snacking on graham crackers. But these are oh-so-much better! Why? They have a chewy center reminiscent of pecan pie filling but not as sweet. And they are a snap to make with the food processor.
The only thing I would do next time is add 1 1/2 cups of chocolate chips to the filling to make them chocolate graham cracker bars – YUM!
Graham Cracker Bars (adapted from a LA Times Top Ten Recipe of 2009)
Makes a 9″ x 13″ pan of bars
- 2 2/3 cups graham cracker crumbs
- 3/4 cup butter (1 1/2 sticks), cut into ¼” slices
- 1/4 cup sugar
- 2 tablespoons flour
- Heat the oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray (preferably one formulated for baking).
- In the bowl of a food processor add the graham cracker crumbs, butter, sugar and flour and pulse until the butter is finely chopped and the crumbs are moist. Press the mixture firmly into the prepared pan. Bake at 350º until the crust is golden brown, 10 to 15 minutes (check after 10 minutes).
- While the crust is baking make the filling (see below).
- 2 1/2 cups brown sugar
- 4 extra-large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup graham cracker crumbs
- 1 cup pecans
- Place the brown sugar, eggs, vanilla, salt and baking powder into the food processor and mix until the sugar is well blended. Add the graham cracker crumbs and the pecans, and pulse 2 or 3 times to incorporate (you don’t want to chop up the nuts too finely).
- Pour the mixture over the baked crust and return to the 350º 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. Refrigerate until cold, so that it’s easier to cut into bars. When cold sprinkle generously with powdered sugar.
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