Graham Cracker Chewy Bars

Graham Cracker Chewy Bars RecipeLast week’s Neighborhood Watch meeting, Hostess Jane served what I thought were Blondies. Gimme one, and one for Larry. When Jane told us she clipped the recipe from the LA Times, I thought: are you serious? I haven’t seen a recipe worth tearing out of our local paper for ages, how did I miss a good, normal recipe?

It really wasn’t the Times’ recipe, it was an “SOS” column; readers ask for recipes from places they have visited. The paper gets ‘em and reprints. Julienne’s Graham Cracker Chewy Bars gave the full story of their creation and sadly, Julienne passed away from breast cancer. It is a lovely tribute to a person who sounds really cool, please read the clip.

The recipe in the paper was too big for my household (the link gives the 9 x 13 pan recipe). I reworked it slightly to make an 8 x 8 batch, came out great. I also reconfigured the instructions slightly to match my style of simplifying steps. They seem to get a little better overnight and hold together well.  Definitely worth keeping the recipe, I think.

Graham Cracker Chewy Bars


  • 1-1/2 cups graham cracker crumbs (12 whole crackers)
  • 2 Tbsp. sugar
  • 1 Tbsp. flour
  • 1/3 cup butter, melted

Preheat the oven to 350 degrees F.  In a food processor or bowl of an electric mixer, mix together graham cracker crumbs, sugar and flour.  Drizzle the melted butter on top and blend well.  Press mixture into the bottom of an 8 x 8 inch pan.  Bake until golden brown, 12 to 15 minutes.


  • 1-1/4 cups brown sugar
  • 2 extra-large eggs
  • 1/2 tsp. vanilla extract
  • 1/3 cup graham cracker crumbs
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 3/4 cup pecans, chopped
  • Prepared crust
  • Powdered sugar, if desired.

While the crust is baking, in a large bowl, mix brown sugar, eggs and vanilla extract.  Stir in the graham cracker crumbs, salt, and baking powder until blended.  Stir in pecans.

Spread the mixture over the baked crust and return to the 350-degree oven 20-25 minutes or until the filling is dark brown springs back when pressed with your finger.  Place pan on a rack to cool completely.  Sprinkle with powdered sugar.  Cut into 16 bars.

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