Graham Cracker Chewies

The simple ingredients in this recipe come together to create a rich, chewy, decadent dessert -- a graham cracker base, topped with a pecan, brown sugar, graham mixture.  

These bars are great as a portable dessert (I brought them on a boat) or they would be great served warm, topped with vanilla ice cream.  You take your pick.    

Graham Cracker Chewies
Yields: 16 bars
Source:  Blue-Eyed Bakers, originally from The Nantucket Open House Cookbook

Crust:
1 1/3 cups graham cracker crumbs (9 full sheets)
1 tablespoon sugar
1/2 cup (1 stick) butter, room temperature
2 tablespoons flour

Topping:
1 1/2 cups dark brown sugar, packed
1/2 cup pecans, chopped
1/3 cup graham cracker crumbs, plus 1/8 cup reserved for sprinkling on top of the topping
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs, beaten

Directions
Preheat oven to 350 F.  Line a 9 x 9 baking pan with parchment paper.

Crust:
In the bowl of an electric mixer fitted with the paddle attachment, beat graham cracker crumbs, sugar, butter and flour until combined (mixture will be crumbly). Press firmly into prepared pan and bake until lightly browned, about 15 minutes.

Topping:
While the crust is baking, combine all the topping ingredients together in a large bowl until blended. Once crust has baked, spread the topping over the top, sprinkle reserved graham cracker crumbs over the top and return to oven for another 20 minutes.  The topping should be dark brown and slightly jiggly.  Transfer pan to rack to cool completely.

Store bars in plastic wrap at room temperature.