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SUGAR & STILETTOS RECIPES
Nanci Christopher
June 19, 2010

GRAHAM CRACKER PECAN CHEWY BARS
Adapted from Susan Campoy’s
CELEBRATING WITH JULIENNE

Ingredients:

Crust:
3 cups graham cracker crumbs
¾ cup (1 ½ sticks) butter, at room temperature
¼ cup sugar
2 tablespoons flour

HEAT the oven to 350F 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 x 9 inch baking pan.

BAKE until the crust is golden brown, 10 to 15 minutes. Be careful not to over bake.

Topping and Assembly:
2 ½ cups brown sugar
4 extra large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon baking powder
1 cup pecans, chopped
1 prepared crust
Powdered sugar, if desired

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 350F degree oven until the filling is dark golden on top and jiggles slightly when tapped, 20-25 minutes. Transfer the pan to a cooling rack and cool completely.

SPRINKLE A LIGHT coat 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 so the flavors meld together.

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