Julienne's Graham Cracker Chewy Bars |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the LA Times' Culinary SOS column in response to a customer request for this unctuous recipe. The Times wrote, These bars are adapted from a recipe by Susan Campoy. Campoy, chef-owner of the French-inspired bistro Julienne, in San Marino, recently passed away due to complications from breast cancer. Ingredients:
3 cups graham cracker crumbs |
3/4 cup butter, at room temperature |
1/4 cup sugar |
2 tablespoons flour |
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 |
powdered sugar, if desired |
Directions:
1. Crust:.
2. 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-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
3. Topping and assembly:.
4. 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.
5. Spread the mixture over the baked crust and return to the 350-degree 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.
6. 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.
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