Crust (base)
3 cups graham cracker crumbs (I used Maria's, a plain cookie, graham crackers are not available here)
3/4 cup butter, at room temperature
1/4 cup sugar
2 tablespoons flour
1. Preheat the oven to 350 degrees. In a large bowl with an electric mixer, or in a stand mixer bowl, 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 x 9 inch baking pan.
Bake until the crust is golden brown, 10-15 minutes.
Topping and assembly
2 1/2 cups brown sugar
4 large eggs
2/3 c up 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
1. While 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.
2. Spread the mixture over the baked crust and return to the 350 degree oven until the filling is light golden on top and jiggles slightly when tapped, 20-30 minutes. Transfer the pan to a cooling rack and cool completely.
3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. Wrap in plastic wrap and keep at room temperature.
