FryBoy
New member
The Los Angeles Times "Food Section" published it's Top 10 Recipes of 2009 today. Some great dishes, including one for a bar cookie that resembles pecan pie. Since bar cookies and pecan pie are two of DW's favorite things, I made it for her. Turned out great, but only if you like very sweet things. Here's the recipe (printable copy attached -- I've modified the directions a tad for simplicity and clarity) and photos of the results:
JULIENNE'S GRAHAM CRACKER CHEWY BARS
Los Angeles Times, 1/6/10, “The Times’ Top 10 Recipes of 2009.”
Adapted from Celebrating With Julienne by Susan Campoy, who writes, "I
adapted this recipe from one of my favorite books, Nantucket Open-House
Cookbook, by Sarah Leah Chase. I love watching people's expressions when
they bite into these bars for the first time. The textures and flavors—rich
toffee, a chewy center and a crunchy bottom—make everyone smile. The
secret is not to over-bake the crust. Serve them at room temperature, so the
flavors meld together."
Crust
3 cups graham cracker crumbs
¾ cup (1½ sticks) butter, at room temperature
¼ cup sugar
2 tablespoons flour
1. Heat the oven to 350 degrees.
2. In a large bowl with an electric mixer, beat the graham cracker crumbs,
butter, sugar and flour until moist and well-blended.
3. Press the mixture firmly over the bottom of a 13” x 9” baking pan.
4. Bake until the crust is golden brown, 10 to 15 minutes.
Topping & Assembly
2½ cups brown sugar
5 large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon baking powder
1 cup pecans, chopped
powdered sugar, if desired
5. In a large bowl whisk together the brown sugar and eggs to blend.
6. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until
well-blended.
7. Stir in the pecans.
8. Spread the topping over the baked crust and return to the 350-degree
oven until the filling is light-golden on top and jiggles slightly when tapped,
20 to 25 minutes.
9. Transfer the pan to a cooling rack and cool completely.
10. Sprinkle lightly with sifted powdered sugar if desired
11. Cut into 24 bars.
Note: One 14-ounce box of Nabisco Honey Maid Graham Crackers crushed
in food processor yields about 4 cups of crumbs, more than enough for this.
Note: Can be made a day in advance; cover and store at room temperature.
Incidentally, these are similar to another recipe I posted some time back, Southern Pecan Bars.
JULIENNE'S GRAHAM CRACKER CHEWY BARS
Los Angeles Times, 1/6/10, “The Times’ Top 10 Recipes of 2009.”
Adapted from Celebrating With Julienne by Susan Campoy, who writes, "I
adapted this recipe from one of my favorite books, Nantucket Open-House
Cookbook, by Sarah Leah Chase. I love watching people's expressions when
they bite into these bars for the first time. The textures and flavors—rich
toffee, a chewy center and a crunchy bottom—make everyone smile. The
secret is not to over-bake the crust. Serve them at room temperature, so the
flavors meld together."
Crust
3 cups graham cracker crumbs
¾ cup (1½ sticks) butter, at room temperature
¼ cup sugar
2 tablespoons flour
1. Heat the oven to 350 degrees.
2. In a large bowl with an electric mixer, beat the graham cracker crumbs,
butter, sugar and flour until moist and well-blended.
3. Press the mixture firmly over the bottom of a 13” x 9” baking pan.
4. Bake until the crust is golden brown, 10 to 15 minutes.
Topping & Assembly
2½ cups brown sugar
5 large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon baking powder
1 cup pecans, chopped
powdered sugar, if desired
5. In a large bowl whisk together the brown sugar and eggs to blend.
6. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until
well-blended.
7. Stir in the pecans.
8. Spread the topping over the baked crust and return to the 350-degree
oven until the filling is light-golden on top and jiggles slightly when tapped,
20 to 25 minutes.
9. Transfer the pan to a cooling rack and cool completely.
10. Sprinkle lightly with sifted powdered sugar if desired
11. Cut into 24 bars.
Note: One 14-ounce box of Nabisco Honey Maid Graham Crackers crushed
in food processor yields about 4 cups of crumbs, more than enough for this.
Note: Can be made a day in advance; cover and store at room temperature.
Incidentally, these are similar to another recipe I posted some time back, Southern Pecan Bars.
