Graham Cracker Bars

IMG_2398

If you like Graham Crackers, you’re in for a treat! Originally created by Jennifer McHenry of the Bake or Break blog, this recipe results in a crisp, buttery bar cookie redolent with graham goodness. You can use commercial graham cracker crumbs or make your own by crumbling graham crackers into your food processor and processing as little as possible. You want the crumbs to be crumbs, not a fine graham flour, as part of the deliciousness of these cookies is in their texture. (Warning:  You might have to break up a few of the bigger pieces by hand.)  These are simplicity itself to make; no rolling pins, no fancy cutting tools, and no elaborate dressing, just a sprinkle of sugar and an 8 X 8 square pan. One bowl, one pan. You have to love it!

These bars are not that sweet, which makes them a wonderful treat to serve the kids when they come home from school hungry! A graham cracker cookie and a tall glass of cold milk. Yum!

Diff: Easy     Prep: 10 min.

Makes: 12-16 2 inch bars

Ingredients

  • ¾ cup unsalted butter, softened

  • ⅓ cup granulated sugar

  • 2 t ground cinnamon

  • 2 large eggs

  • 1 t vanilla extract

  • 1 ½ cups of graham cracker crumbs

  • 1 cup chopped pecans, toasted

  • 1-4 T Coarse or Turbinado Sugar, for sprinkling

Instructions

  • Preheat oven to 350° F.  Grease an 8-inch square baking pan.

  • Toast chopped pecans in a frying pan over medium heat for 5-8 minutes, stirring or turning over nuts every 2 minutes. (Listen for that sizzle!) When done, remove nuts from pan to a small bowl and set aside.

  • Using an electric mixer; beat butter, sugar and cinnamon on medium speed until light and fluffy.

  • Reduce speed to low and gradually add graham cracker crumbs, mixing just until combined.

  • Stir in pecans.

  • Transfer batter to pre-greased pan. Sprinkle the top of batter with Turbinado Sugar.

  • Bake 25-30 minutes of until a toothpick inserted into the middle comes out clean.

  • Cool completely in pan set over a wire rack before cutting into bars.

  • If desired, you can sprinkle a little more sugar on bars.

  • Store in a well-sealed container. These will keep well for a week.

Now, hopefully you’ll be making these. I’d love to hear what you think of these bar cookies. Their texture is a little different, so some folks might not like them. But they’re still delicious with milk!

Until next time, wishing you all of God’s blessings, good health and happy eating!

Smiles,

Maria

*Recipe courtesy of Bake or Break; content expressed slightly differently from original version.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s