This old-fashioned recipe is delicious cut into squares, topped with some sweetened whipped cream.
INGREDIENTS | YIELDS 18 BARS
- ½ cup butter
- ¾ cup brown sugar
- 2 egg yolks
- 24 graham crackers, crushed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup chopped pecans
- 1 cup milk
- 1 ¼ cups sugar, divided
- 1 (15-ounce) can crushed pineapple, undrained
- 2 tablespoons powdered sugar
Preheat oven to 350°F. Spray a 9″ × 13″ pan with nonstick baking spray containing flour and set aside.
In large bowl, combine butter and brown sugar and beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
In small bowl, combine graham cracker crumbs with baking powder, baking soda, and pecans. Add alternately with milk to the butter mixture.
In small bowl, beat egg whites with ¼ cup sugar until stiff peaks form. Fold into graham cracker mixture and spread in prepared pan. Bake for 35–45 minutes until golden brown and set. Place on wire rack.
In small saucepan, combine 1 cup sugar with undrained pineapple. Cook over low heat, stirring frequently, until mixture is thick. Spread over warm bars, then cool completely. Sprinkle with powdered sugar before serving.
Cookies are the easiest foods to transport. Regular cookies should be placed in a tin or plastic container, layers separated by waxed paper. Take bar cookies to the party in their original pan. Cut them into squares at the party. Candies should be layered in tins with waxed paper or foil separating the layers.