 |
| Batch of uncut Graham Chewy Bars decorated with a caramel rose. |
We've made these so many times that now we just call them Greg's bars. Barry's fraternity brother and long-time family friend, Greg Stuart, often shares recipes with us and this one takes top honors in our estimation.
According to Greg, they are actually called Julienne’s
Graham Chewy Bars. He discovered the recipe in the LA Times' culinary column. The Times wrote, "These bars are adapted from a recipe by Susan
Campoy. Campoy, chef-owner of the French-inspired bistro Julienne, in San
Marino, recently passed away due to complications from breast cancer."
These bars are always a hit at dinner parties and have received rave reviews in numerous cooking classes that we've taught.
But, we do offer a warning—these bars are addictive! So, when we are making them for a smaller group or for ourselves, I cut the recipe in half. Otherwise, it's way too easy to gobble up the entire 13" x 9" pan full!
Greg's Graham Chewy Bars 13” x 9” pan yields 20
to 24 bars / half-batch (9” x 9” pan) yields 8 to 12 bars
A chewy center combines with a crunchy
crust in these rich toffee flavored bars that are definitely addictive. And,
because they are so addictive, we often cut the recipe in half if making them
for a smaller group.
Serve with whipped cream or ice cream for
a real treat!
Crust
 |
| Note: You'll need more crumbs for the filling so I just prepare them all at once. |
3 cups graham
cracker crumbs (1½ cups for half batch)
¾ cup (1½ sticks)
butter, at room temperature (6 Tbsp. for half batch)
¼ cup granulated
sugar (2 Tbsp. for half batch)
2 tablespoons
all-purpose flour (1 Tbsp. for half batch)
1. Preheat
the oven to 350°.
2. Mix
the graham cracker crumbs, butter, sugar and flour until moist and
well-blended. – I prefer to do this by
hand as I think it creates a lighter crust.
3. Press
the mixture firmly and evenly over the bottom of a 13”x 9” baking pan (use a 9”
x 9” pan for half batch). Bake until the crust is golden brown, 10 to 15
minutes. AVOID OVERBAKING!
 |
| I lined the pan with foil that was extended on the side . . . so I could lift out the bars later. |
Topping and
assembly
2½ cups packed brown
sugar (1¼ cups for half batch)
4 ex-large eggs
or 6 large (2 ex-eggs for half batch, or 3 large)
2/3 cup graham
cracker crumbs (1/3 cup for half batch)
1 tablespoon
vanilla (1½ tsp. for half batch)
¾ teaspoon salt
(scant ½ tsp. for half batch)
½ teaspoon
baking powder (¼ tsp. for half batch)
1 cup pecans,
chopped (½ cup for half batch)
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.
2. Then,
stir in the graham cracker crumbs, vanilla, salt and baking powder until
well-blended. I prefer to do this by hand as it seems to create a lighter filling.
3. Stir
in the pecans.
4. Spread
the mixture over the baked crust and return to the 350° oven until the filling
is light-golden on top and jiggles slightly when tapped, 20 to 25 minutes.
 |
| Ready to go into the oven. |
5. Transfer the pan to a cooling rack and cool completely. (If making a half batch
check after about 15 minutes but they usually take at least 20 minutes to
bake.)
6. Sprinkle
a light coating of sifted powdered sugar over the pan if desired, and cut into
20 to 24 bars (8 to 12 for half batch).
7. Wrap bars in plastic and store at room temperature.
Greg's Graham Chewy Bars 13” x 9” pan yields 20 to 24 bars / half-batch (9” x 9” pan) yields 8 to 12 bars
A chewy center combines with a crunchy crust in these rich toffee flavored bars that are definitely addictive. And, because they are so addictive, we often cut the recipe in half if making them for a smaller group.
Serve with whipped cream or ice cream for a real treat!
Crust
3 cups graham cracker crumbs (1½ cups for half batch) Note: You'll need more crumbs for the filling so I just prepare them all at once.
¾ cup (1½ sticks) butter, at room temperature (6 Tbsp. for half batch)
¼ cup granulated sugar (2 Tbsp. for half batch)
2 tablespoons all-purpose flour (1 Tbsp. for half batch)
1. Preheat the oven to 350°.
2. Mix the graham cracker crumbs, butter, sugar and flour until moist and well-blended. – I prefer to do this by hand as I think it creates a lighter crust.
3. Press the mixture firmly and evenly over the bottom of a 13”x 9” baking pan (use a 9” x 9” pan for half batch). Bake until the crust is golden brown, 10 to 15 minutes. AVOID OVERBAKING!
Topping and assembly
2½ cups packed brown sugar (1¼ cups for half batch)
4 ex-large eggs or 6 large (2 ex-eggs for half batch, or 3 large)
2/3 cup graham cracker crumbs (1/3 cup for half batch)
1 tablespoon vanilla (1½ tsp. for half batch)
¾ teaspoon salt (scant ½ tsp. for half batch)
½ teaspoon baking powder (¼ tsp. for half batch)
1 cup pecans, chopped (½ cup for half batch)
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.
2. Then, stir in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. I prefer to do this by hand as it seems to create a lighter filling.
3. Stir in the pecans.
4. Spread the mixture over the baked crust and return to the 350° oven until the filling is light-golden on top and jiggles slightly when tapped, 20 to 25 minutes.
5. Transfer the pan to a cooling rack and cool completely. (If making a half batch check after about 15 minutes but they usually take at least 20 minutes to bake.)
6. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 20 to 24 bars (8 to 12 for half batch).
7. Wrap bars in plastic and store at room temperature.
No comments:
Post a Comment