Here's mine: Graham Cracker Chewy Bars
I know Pat's a strong supporter, but I need a third smileys/smile.gif
Graham Cracker Chewy Bars Yield: 36 bars
These bars are chewy and sweet and yummy, like a pecan pie, and no one ever guess it’s made out of graham crackers! I use a whole box of graham crackers, and make everything in the food processor. I adapted it from a Los Angeles Times Top Ten Recipe of 2009.
Crust
3 cups (12 oz) graham cracker crumbs
3/4 cup (6 oz) butter, cut into ¼” slices
1/4 cup (1 3/4 oz) sugar
2 tablespoons flour
Heat the oven to 350 degrees. Line a 9x13” pan with parchment. Grind the graham crackers in a food processor into small crumbs. Measure out 2/3 cup, and set aside for the filling.
To the remaining crumbs, add the butter, sugar and flour and pulse until the butter is finely chopped, and the crumbs are moist. Press the mixture firmly into the prepared pan. Bake at 350º until the crust is golden brown, 10 to 15 minutes. While the crust is baking, make the filing:
Filling:
2 1/2 cups(1 lb, 2 ¾ oz) brown sugar
4 extra-large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
Reserved 2/3 cup (2 1/2 oz) graham cracker crumbs
1 cup pecans, chopped
Place the brown sugar, eggs, vanilla, salt and baking powder into the food processor and mix until the sugar is well blended. Add the graham cracker crumbs and the pecans, and pulse 2 times to incorporate (you don’t want to chop up the nuts too finely).
Pour the mixture over the baked crust and return to the 350º oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely. Refrigerate until cold, so that it’s easier to cut into bars. When cold, cut into 36 bars, then sprinkle generously with powdered sugar.
