Graham Cracker Chewy Bars

Graham Cracker Chewy Bars
Adapted from Culinary in the Desert

For the crust
3 cups graham cracker crumbs
12 tablespoons (3/4 cup or 1 1/2 sticks) salted butter, softened
1/4 cup granulated sugar
2 tablespoons flour
1/4 teaspoon salt

For the topping
2 1/2 cups packed brown sugar
4 large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans, lightly toasted
confectioners' sugar, if desired

To prepare the crust
Preheat oven to 350 degrees.
In a large mixing bowl, beat together graham cracker crumbs, butter, sugar, flour and salt until thoroughly combined.
Scoop mixture into a 9" x 13" baking pan coated with nonstick spray - evenly press down to form a level crust over the bottom.
Place pan into the oven and bake until the crust is lightly golden, about 10 to 15 minutes.

To prepare the topping
In a large bowl, whisk together brown sugar and eggs until combined.
Whisk in graham cracker crumbs, vanilla, salt and baking powder.
Stir in pecans.
Scoop mixture over the crust and spread to cover completely.
Place pan back into the oven and bake until the filling is very golden on top and jiggles very slightly when tapped, about 20 to 25 minutes.
Remove from the oven and place pan on a wire rack to cool completely before cutting into bars. Serve with a dusting of confectioners' sugar on top, if desired.
Makes about 24 bars.

Note: You'll need about 4 sleeves of graham crackers to get the desired amount of crumbs, or just more than one box. Or if you're short on crumbs after one box (like I was), I mixed equal parts spelt flour and brown sugar to make up the difference. Still tasted pretty good!