Graham Cracker Chewies

Makes 16 bars
The Nantucket Open House Cookbook

1 1/3 cups graham cracker crumbs (9 full sheets)
1 tablespoon sugar
1/2 cup (1 stick) butter, room temperature
2 tablespoons flour

1 1/2 cups dark brown sugar, packed
1/2 cup pecans, chopped
1/3 cup graham cracker crumbs (3 full sheets)
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs, beaten

Preheat oven to 350 F.

Prepare the crust.  In the bowl of an electric mixer fitted with the paddle attachment, beat graham cracker crumbs, sugar, butter and flour until combined (mixture will be crumbly). Press firmly into a 9 x 9 baking pan and bake until lightly browned, about 15 minutes.

While the crust is baking, make the topping.  In a large bowl combine all the topping ingredients together until blended. Once crust has baked, spread the topping over the top and return to oven for another 20 minutes.  The topping should be dark brown and slightly jiggly.  Transfer pan to rack to cool completely.

Store bars in plastic wrap at room temperature.