Graham Cracker Chewy Bars

prep time:: 45 min plus cooling time

Makes 24 bars

Marji Davisson

From the Culinary SOS column in the Los Angeles Times

ingredients

Crust

3 c. graham cracker crumbs
3/4 c. (1 1/2 sticks) butter at room temperature
1/4 c. sugar
2 T. flour

Topping

2 1/2 c. brown sugar
4 extra large eggs
2/3 c. graham cracker crumbs
1 T. vanilla extract
3/4 tsp. salt
1/2 tsp. baking powder
1 c. pecans, chopped
powdered sugar if desired

directions

Crust

Heat the oven to 350°. In a large bowl with an electric mixer or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar, 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.

Topping and Assembly

1
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.
2
Spread the mixture over the baked crust and return to the 350° 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.
3
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.

Source: Marji Davisson