Ingrédients pour Chocolate Graham Pecan Squares
- Graham Crackers
- 1/2 cup (1 stick) margarine for the filling; 1/4 cup (1/2 stick) margarine for the frosting
- 1/2 cup milk for the filling; 1/4 cup milk for the frosting
- 1 cup packed brown sugar for the filling; 1/2 cup packed brown sugar for the frosting
- Chocolate Chips
- Graham Cracker Crumbs
- 1/2 cup chopped pecans
- 2 cups powdered sugar
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Comment préparer Chocolate Graham Pecan Squares
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished squares out easily.
- Arrange a single layer of graham crackers in the prepared pan.
- In a medium saucepan, melt 1/2 cup (1 stick) margarine over medium heat.
- Add 1/2 cup milk and 1 cup packed brown sugar. Bring to a boil, then reduce heat and simmer for 2 minutes, stirring constantly.
- Remove from heat and stir in 1 cup semi-sweet chocolate chips until melted and smooth.
- Gently fold in 1 cup graham cracker crumbs and 1/2 cup chopped pecans. Spread evenly over the graham cracker layer in the pan.
- Top with another layer of graham crackers.
- Refrigerate for at least 2 hours, or until completely set.
- **Prepare the frosting:** In a small saucepan, melt 1/4 cup (1/2 stick) margarine over medium heat.
- Add 1/4 cup milk and 1/2 cup packed brown sugar. Bring to a low boil for 1 minute, then simmer for 2 minutes, stirring constantly.
- Pour the mixture into a mixing bowl and let cool slightly.
- Once cooled, beat in 2 cups powdered sugar until smooth and creamy. Add more powdered sugar or milk, 1 tablespoon at a time, to reach your desired consistency. The icing should be spreadable but not too runny.
- Frost the chilled graham cracker bars evenly.
- Use a fork to create a decorative lined pattern on top of the frosting.
- Refrigerate for at least 30 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
96g
Fat
12g
Carbs
9g
