Graham cracker chewy bars

by gurumommy on April 11, 2010

in cooking

These graham cracker chewy bars were featured in the LA Times ‘Best of 2009′ Food section recently.  They are adapted from  “Celebrating With Julienne” by Susan Campoy. 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 flour
Topping & 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

Directions:
1. Heat the oven to 350 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-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
2. 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.
3. Spread the mixture over the baked crust and return to the 350-degree 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.
4. Sprinkle a light coating of sifted powdered sugar over the pan if desired,

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