P R IZ E T E S T E D R E C IP E S" $ 4 0 0 W l
VONNIE MASSEY, RALEIGH, IL
PURCHASED COOKIE FIX-UPS CATEGORY, OCTOBER 2008
1
1
I
k m
i
&
-T
GRAHAM CRACKER BARS
V
a
cup butter
V
a
cup granulated sugar
V
a
cup milk
1
egg, lightly beaten
1
cup chopped pecans,
toasted
i
cupgraham cracker crumbs
12
graham cracker rectangles
1
Tbsp. butter, softened
/2
cup powdered sugar
2
to3tsp.milk
1.
For filling, in medium
saucepan combine
3A
cup
butter, granulated sugar,
lA
cup milk, and egg. Stirring
constantly, cook over medium
heat until mixture comes to
full boil. Remove from heat.
Stir in pecans and crumbs.
Cool 30 minutes.
2.
Meanwhile, place 6 of the graham cracker
rectangles, side by side, on foil-lined baking
sheet to make rectangle about 10x7 inches
in size. Spoon filling in small mounds onto
graham cracker rectangles. Carefully spread
to an even layer being careful not to move
crackers. Place remaining cracker rectangles
on top to match up with bottom rectangles.
Lightly cover bars with plastic wrap. Chill in
the refrigerator at least 4 hours or until filling
is firm. Cut into bars.
3.
In small bowl beat 1 tablespoon butter with
whisk or electric mixer until smooth. Gradually
whisk in powdered sugar and enough milk to
make a thick drizzling consistency. Drizzle over
bars. Let stand until set.
m akes
24
bars
.
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B H G .C O M
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