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 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
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.