Gooey, Chewy Graham Cracker Bars
The Los Angeles Times, where we found this recipe, writes that “each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust.” The ingredients list is short and the technique looks simple. Sign us up.
We’re always looking for good dessert bars. They are less labor-intensive than cookies, travel more easily, and are great for kids or potlucks or cocktail parties. These graham cracker bars are sold at Julienne’s bakery in San Marino, California; an LA Times reader wrote to the paper’s “SOS” column asking for the recipe.
We love all things graham cracker, and we’re not turning our nose up at pecan pie, either, so a combo of the two sounds divine. The recipe calls for making a quick dough from crushed graham crackers, butter, flour, and sugar, and baking it. You then top it with a brown sugar and pecan batter, bake it again, and sift some powdered sugar over the top. The paper claims they’re “sweet, but not overly so,” a good endorsement for something with three kinds of sugar.
• Get the recipe: Julienne’s Graham Cracker Chewy Bars, from the Los Angeles Times
We think they look like a welcome alternative to brownies or lemon bars. Has anyone had (or made) these?
Related: D.I.Y. Graham Cracker Crust
(Image: Gary Friedman for the Los Angeles Times)