Nutty Graham Cracker Bars
Submitted by justjane
Nutty graham cracker bars: a cooked butter, pecan, and graham filling sandwiched between graham crackers, chilled until the crackers soften into cake-like layers. Pecan pie in a no-bake bar.
YIELD
24 servingsPREP
45 minCOOK
15 minREADY
5 hrsThese bars pull off a neat trick: no oven, yet they end up tasting like a slab of pecan pie. The filling is cooked on the stovetop, where butter, sugar, milk, and egg are boiled together into a rich, caramel-like base, then loaded with toasted pecans and graham crumbs.
The real transformation happens in the fridge. You sandwich that filling between layers of whole graham crackers, then chill the whole thing for several hours. As it sits, the crackers drink in moisture from the filling and soften from crisp wafers into tender, cake-like layers. That’s the magic, and it’s why patience matters here.
A simple powdered sugar glaze drizzled over the top finishes them with one more touch of sweetness. Cut into squares, they’re a make-ahead crowd-pleaser that travels well to any potluck or holiday table.
Kitchen Tips
- Bring the filling to a full rolling boil; that’s what cooks the egg and thickens it into a sliceable base.
- Toast the pecans first for a deeper, richer flavor that carries the whole bar.
- Don’t shortcut the chill. The crackers need those hours to soften into cake-like layers and firm up enough to cut cleanly.
Variations
- Swap the pecans for toasted walnuts, or fold a handful of chocolate chips into the filling.
- Drizzle with melted chocolate in place of the powdered sugar glaze.
Ingredients
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 10×7 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.
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