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Monday
May232011

Que Sera Sarah's Graham Cracker Chewies 

Oh to be in Nantucket.  It's our happy place.  Maybe our favorite place on earth.  Well Nantucket and the shoe department at...well...any shoe department actually.

But Nantucket.  Good things happen in Nantucket.  We beach.  We bike.  We eat Oreo pie.  We eat pound cake s'mores.  Oooh and also, we eat beignets.  So like we said, it's our happy place.

But there was a moment, albeit brief, where Nantucket was a sad place.  Yes, muffins, sad.  Sad why?  Well we'll tell you. 

We're just grabbing the tissues.  Dramatic?  Us?  NEVAH!

Anyway, there was a delicious food shop called Que Sera Sarah on Nantucket.  Anything you bought there was guaranteed to be out of this world delectable. 

Especially the chewies.  Oh goodness, they were so simple, yet so complex.  So buttery, yet so light.  So good, yet soooo bad.  Graham crackers, butter, pecans layered into a perfect palm sized bar. 

But then, then we got sad.  (You might want to grab a tissue too).  Que Sera Sarah shut its doors taking the chewies along with it.  The pain!  The misery!  It was tragic!  We were distraught...

UNTIL, we flipped through the pages of our Nantucket Open-House Cookbook by the genius Sarah Leah Chase (Que Sera Sarah, get it?!) and there they were.  The Graham Cracker Chewies in all their glory. 

Happy place happy place happy place.

Graham Cracker Chewies
Makes 16 bars
The Nantucket Open House Cookbook


Print Recipe

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

Topping:
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.

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Reader Comments (11)

Oh ladies, these look delectable! I will HAVE to make these for my brother-in-law and his wife since they met on Nantucket. Thank you! :)

May 23, 2011 | Unregistered CommenterRenee

These look perfect for a summer day! So thick and chewy, mmmm.

May 23, 2011 | Unregistered CommenterChristina

I hate when a favorite place closes but looks like these bars are a definite win!

Mmm, what a very happy place! Anything with graham crackers in it is sure to win me over. And I'm jealous of your stays in Nantucket. Blogger baking party there someday, I say... wouldn't that be fun?

May 23, 2011 | Unregistered CommenterLiz

Oh MY these look good. I love the pecan-pie-ness of them in bar form. Although I doubt I would have the willpower to stop after just one.

YUM! I love anything with graham crackers. And the butter and sugar don't hurt!

May 23, 2011 | Unregistered CommenterCupcakes & Dreams

Liz, we are all for a blogger party on Nantucket! With the baked goods of course!

May 23, 2011 | Registered CommenterBlue Eyed Bakers

Anything with graham crackers is a winner! The filling seems really similar to a pecan pie.

These look fantastic! Simple, wonderful... perfect with a glass of lemonade. Yum!

May 24, 2011 | Unregistered CommenterKatie@Cozydelicious

Nantucket...is pretty much the best place on Earth. After Martha's Vineyard, of course ;) These look awesome!

May 26, 2011 | Unregistered CommenterNelly

Thanks for the recipe! I baked them this morning. My only problem is they seem really undercooked in the middle. I put them back in for another 10 minutes to try to get the middles to firm up more (the middle was seeping out when I cut the edge pieces), but even after the extra cook time they were still very loose in the middle. Are they supposed to be that way, even after cooling off for a half hour or more? Thanks!

September 7, 2012 | Unregistered CommenterAllison

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