Julienne's Bakery
Graham Cracker Chewy Bars

The textures and flavors - rich toffee, a chewy center and a crunchy bottom - make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together.

Ingredients

Crust

• 3 cups Graham cracker crumbs
• 3/4 cup (1 1/2 sticks) butter, at room temperature
• 1/4 cup sugar
• 2 tablespoons all-purpose flour

Topping and Assembly

• 2 1/2 cups brown sugar
• 4 extra-large eggs
• 2/3 cup graham cracker crumbs
• 1 tablespoon vanilla extract
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup pecans, chopped
• 1 prepared crust
• Powdered sugar, if desired

Instructions

Crust

1. Heat the oven to 350 degrees F.
2. 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.
3. Press the mixture firmly and evenly over the bottom of a 13 x 9 inch baking pan.
4. 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.
2. Whisk in the graham cracker crumbs, vanilla extract, salt and baking powder until well-blended.
3. Stir in the pecans.
4. Spread the mixture over the baked crust and return to the 350 degrees F oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes.
5. Transfer the pan to a cooling rack and cool completely.
6. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars.

Notes

The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

Nutrition

Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium

Attribution

Julienne's Bakery, San Marino, California