Nutty Graham Cracker Bars
Pecan pie in a bar.
Yield
24 servingsPrep
45 minCook
15 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
milk
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | cup |
pecans
toasted, chopped |
|
| 1 | cup |
graham cracker crumbs
|
*
|
| 12 | each |
graham crackers/wafers
rectangles |
*
|
| 1 | tablespoon |
butter
softened |
|
| ½ | cup |
powdered sugar
|
|
| 2 ½ | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
milk
|
|
| 1 | large |
eggs
lightly beaten |
|
| 237 | ml |
pecans
toasted, chopped |
|
| 237 | ml |
graham cracker crumbs
|
*
|
| 12 | each |
graham crackers/wafers
rectangles |
*
|
| 15 | ml |
butter
softened |
|
| 118 | ml |
powdered sugar
|
|
| 38 | ml |
milk
|
|
Directions
For filling, combine ¾ cup butter, granulated sugar, ¼ cup milk, and egg.
Stirring constantly, cook over medium heat until mixture comes to full boil.
Remove from heat. Stir in pecans and crumbs. Cool 30 minutes.
Meanwhile, place 6 graham cracker rectangles, side by side, on foil-lined baking sheet to make 10x7 rectangle.
Spoon filling in small mounds on graham cracker rectangles.
Carefully spread to an even layer being careful not to move crackers.
Place remaining cracker rectangles on top to match up with bottom rectangles.
Lightly cover bars with plastic wrap.
Chill in the refrigerator at least 4 hours or until filling is firm. Cut into bars.
In small bowl, beat 1 tablespoon butter with whisk or electric mixer until smooth.
Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency.
Drizzle over bars. Let stand until set. Makes 24 bars.
