Today, I’ve got one of the most delicious but simple cookies you’ll ever make. These graham cracker pecan cookie bars are kind of a play on a 7 layer bar but even better! They’re packed with chocolate chips and pecans but the graham cracker taste still shines through.
I’m in love with these cookies and they are the fastest thing to go that I’ve brought into work. I was shocked when they were completely gone before lunch, so that tells you how good they are. I also work with only about 10 other people so clearly some people had multiples! That’s the best compliment you could get when baking!
I’m not sure why but these graham cracker pecan cookie bars remind me of Christmas time and I absolutely intend to bake these for Christmas cookie tins and our annual Tibb’s Eve party this year. Plus they only take about 30 minutes total to make, including bake time, which is perfect around the holidays when everyone is insanely busy.
For some other quick treats around the holidays, try my peppermint fudge which can be made in the microwave or my chewy ginger molasses cookies which are an easy no chill cookie!
Can I Use Other Mixins?
Absolutely! Use whatever you like! You could add things like coconut, other kinds of chocolate chips or walnuts. If you do switch it up, I would still keep it to the same overall amounts of add-ins that I’ve got, 2 3/4 cups, in the recipe. Otherwise, they might be crumbly and not bake into bars properly.
Is 300mL can sweetened condensed milk enough?
Yes, in Canada our cans come in 300mL can where as in the States they come in 14 oz cans or 400g. Our 300mL cans will be about 375g which still turns out perfect. No need to open a second can for that tiny amount.
Can I Skip the Icing Sugar?
Yes, I like the addition but it definitely adds a little more sweetness and mess. I also just enjoy the look of them with the sugar sprinkled on top, like a winter village.
Can I Crush My Own Graham Cracker Crumbs?
Yes, in Canada we can just buy graham cracker crumbs so that’s what I do but if that’s not an option, crush your own. You will need about 17 whole graham crackers, so the full sheet ones.
It’s easiest if you have a food processor but if not, put the crackers in a ziploc bag and push the air out. Then with a rolling pin or something sturdy, smash them into small bits. Smash them as fine as you can for the best texture.
How Many Do These Serve?
I cut these into 16’s as they are pretty sweet but for a Christmas cookie tin, I’d probably cut them into 20’s.
Gluten Free Graham Cracker Pecan Cookies?
Yes, just crush gluten free graham crackers instead of regular ones!
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Can I Make These the Night Before?
Absolutely! Bake them the night before and then once fully cooled, store them in an airtight container. Then before serving them, dust them with icing sugar if you’re using it and then cut into squares.
Baking Tips
- If you specifically want these graham cracker pecan cookies to be gluten free, ensure all of your ingredients are certified gluten free, especially if you’re baking for someone with a gluten allergy.
- Add whatever mixins you prefer but don’t add more than 2 3/4 cups total.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Holiday Baking
Today’s song is one of my favourite Celtic Christmas songs as it’s just so pleasant and fun to listen too. Here’s Miss Fogarty’s Christmas Cake by The Irish Rovers. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Graham Cracker Pecan Cookie Bars
Ingredients
- 2 cups (240g) graham cracker crumbs (or 17 full sheets crushed)
- 1/2 tsp salt 3/4
- 3/4 cup (105g) chopped pecans
- 1 cup (160g) semi sweet chocolate chips
- 1/2 cup (80g) butterscotch chips
- 400g/14oz sweetened condensed milk (or 300mL can in Canada)
- 2 tbsp (18g) icing sugar
Instructions
- Spray or line an 8×8 pan and set aside. Preheat the oven to 350℉.
- In a large mixing bowl, add all of the ingredients except the milk and icing sugar. Stir to combine.
- Then add in the sweetened condensed milk and stir until combined. Add the mixture into your prepared pan and gently push down so it's spread evenly.
- Bake for 25-30 minutes or until the edges start to turn golden and the centre is set. Allow to completely cool before dusting with icing sugar. Cut into squares and enjoy! Store any leftovers in an airtight container.
