Today is Martin Luther King Day and in honor of him and this special day, I wanted to make his favorite dessert, but with a slight twist. Pecan Pie is MLK’s dessert of choice, not surprising from a Southern gentleman, and I thought I would prepare something deliciously similar, but much easier to make, Pecan Pie Bars with Graham Cracker Crust. These bars are so decadently simple, you can bake them up in no time.
The graham cracker crust is a splendid alternative to pie dough, and it mixes up quickly in the food processor. The filling is nutty, ooey gooey and when baked and cooled, slice neatly into squares. I love the portability of these squares because you can put them in lunches or bring them along to meetings or social gatherings. A real treat on this monumental day.
1 package graham crackers, about 16
5 tablespoons butter, melted
2 tablespoons granulated sugar
3 large eggs
1 cup dark corn syrup
1/2 cup light brown sugar
4 tablespoons all purpose flour
1/2 teaspoon salt
1 1/3 cups whole pecans, toasted
(Makes 16 Squares)
1. Preheat the oven to 350 degrees. In a food processor, pulse the graham crackers, until coarse crumbs. Add in the butter and sugar and pulse again, until the mixture begins to come together, about 10 pulses.
2. Coat a 9 x 9 pan with cooking spray or brush with oil, and add the graham cracker mixture. Press into the pan evenly. Bake for 10 minutes, or until lightly golden brown. Remove from oven.
3. In a stand mixer on medium speed, mix eggs, corn syrup, brown sugar, flour and salt, until creamy smooth, about 2 minutes. Add in the pecans and stir by hand, until combined.
4. Pour the filling over the warm crust and bake for 30 minutes or until lightly puffed and golden brown. Remove from the oven and let cool in the pan for 1 hour.
5. Slice into squares and serve, or cover and refrigerate up to 3 days. Enjoy!