4 (26)


Graham cracker chewy bars

Graham cracker chewy bars
Gary Friedman / Los Angeles Times

Dear SOS: Julienne's bakery in San Marino has delicious graham cracker chewy bars dusted with powdered sugar. Can you get the recipe? Robi Inserra Los Angeles Dear Robi: These delicious little bars combine a dense graham cracker base with a ... Read more

Total time: 45 minutes, plus cooling time | Makes 24 bars


  • 3 cups graham cracker crumbs
  • 3/4 cup (1 1/2 sticks) butter, at room temperature
  • 1/4 cup sugar
  • 2 tablespoons flour

Step 1Heat 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.

Topping and assembly

  • 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
  • 1 prepared crust
  • Powdered sugar, if desired

Step 1While 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.

Step 2Spread 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.

Step 3Sprinkle 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.

Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy 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.".


Soupe a l'oignon gratinee
Soupe a l'oignon gratinee

Charlotte misu
Charlotte misu

Greens with spicy lemon-cumin oil
Greens with spicy lemon-cumin oil

Layered poppy seed pastries
Layered poppy seed pastries

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Pink Birthday Sheet Cake
Butterscotch budino with caramel sauce
Summertime Peach Pie With Crumb Top