Julienne's graham cracker chewy bars*

By RJamoralin

Total time: 45 minutes, plus cooling time

Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. 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."

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.

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
• 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

Details

Servings 24
Adapted from latimes.com

Preparation

Step 1

Crust

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- by 9-inch baking pan. 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. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.

2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is light-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.