Graham Cracker Chewy Bars
I knew I would be making these bars once I made the batch of homemade graham crackers. I mentioned that I didn’t think the grahams were that great or worth the effort when I originally posted about them. But I went back to update the post because the next day, they tasted awesome.
I agree with Erin that the name of these bars is a bit misleading. Everyone asked me what these were called and I had a hard time giving them a good description. One person said they tasted like pecan pie. Another said they tasted like baklava because of the nuts and the honey flavor.
I agree with both of those remarks. The texture was very similar to pecan pie. And with the flavor of honey coming from th graham crackers mixed with the pecans, they did taste like baklava (although for me, so much of baklava is about the texture). So I just kept calling them graham cracker bars. It’s the best I could come up with, but be warned, it doesn’t describe the awesomeness of these bars.
These bars would make a great addition to the Thanksgiving spread. And I love how portable they are!
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 Tbsp flour
2 1/2 cups brown sugar
2/3 cup graham cracker crumbs
1 Tbsp vanilla extract
3/4 tsp salt
1/2 tsp 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.
Don’t forget to enter into my I Can’t Believe It’s Not Butter Holiday Bakeoff Giveaway by 8AM EST on Friday.
Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.