Graham Cracker Chewy Bars
Graham Cracker Chewy Bars
Adapted from Celebrating with Jullienne
Oh my goodness!!! You have to make these bars NOW!!! I made them last night and brought them into work today and felt I was the Queen of Baking. And if you know me, I am more like the “Joker” of Baking. But, I am learning and getting better — I submit into evidence these Graham Cracker Chewy Bars from Top 10 Recipes of 2009 in the Los Angeles Times. When reading some of the description . . . “– rich toffee, chewy center and a crunchy bottom – make everyone smile,” I thought who cares about the other 9 recipes!!! Actually, I may try the Potato Gratin with Caramelized Onions and Prosciutto. Now back to the bars — they looked easy to make (first criteria for my baking attempts) and you probably have all the ingredients on hand!! I used cinnamon graham crackers which gave them an extra hint of flavor and everyone tasted the cinnamon. Spoiler Alert – Spoiler Alert – I warn you, do not try to cut them before they are completely cooled — no matter how incredible they smell, no matter how incredible they look, no matter how incredible the crumbs taste!!! They are very very gooey and sticky even when they are completely cooled. I cut most about 2 hours after cooling, but left the rest for the next morning and it was much easier. Now if you compare the picture to the one in the LA Times article, you would think I made a completely different bar, but I assure you, they are the same bar, and the bottom line, they taste terrific!!!
- 3 cups graham cracker crumbs (I used cinnamon)
- 3/4 cups butter – room temperature (1 1/2 stick)
- 1/4 cup granulated sugar
- 2 tablespoons flour
- 2 1/2 cups brown sugar – firmly packed
- 4 extra large eggs
- 2/3 cups graham cracker crumbs (again, cinnamon)
- 1 tablespoon vanilla
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup pecans – chopped
- powdered sugar (optional)
Heat oven to 350. Lightly grease a 13X9 inch baking dish.
In the bowl of a standing 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 the prepared baking dish.
Bake for 10-15 minutes until golden brown.
While baking, whisk brown sugar and eggsuntil well blended.
Whisk in graham cracker crumbs, vanilla, salt and baking powder until …
combined and smooth.
Stir in pecans.
Spread evenly over baked crust. Return to oven and bake 20-25 minutes or. . .
until the top is slightly golden.
Place on rack and cool completely before cutting The bars are very gooey and sticky and it is best to wait until they are completely cooled or even the next morning!!
Sprinkle with powdered sugar if desired, but you really don’t need it any sweeter!!
Cut into desired size and enjoy!!!!