Graham Cracker Brownie Bars

This recipe caught my eye when it was reprinted in The Tuscaloosa News.  It is hard for me to think of it as an "old" recipe since it was published in a 1996 cookbook. But, time, it is a flying.

These are gooey rich and delicious! Best of all, they are super easy to prepare, just a little crushing and stirring are all that is required. As an extra bonus, it is okay to eat the batter, as there are no raw eggs! I had about two tablespoons of butterscotch chips remaining in the pantry so I added those to the mix and with good result. Butterscotch can only make it better, right? This also gave me an opportunity to use the shelled pecans I bought over Christmas that were waiting patiently in my freezer. I imagine this recipe lends itself well to a variety of additions and substitutions.

Graham Cracker Brownie Bars
Recipe by Camille W. Cook, Nothing but the Best, and reprinted by The Tuscaloosa News

Ingredients:

2 cups crushed graham crackers

1 (6-ounce) package chocolate or butterscotch chips

1 cup chopped pecans

1 (14-ounce) can sweetened condensed milk

Directions:

Mix all ingredients together and press into a greased pan. Bake at 350 degrees for 20 to 30 minutes. Cool. Cut into bars.

Note: The recipe did not indicate to what consistency the graham crackers should be crushed. I put mine in the food processor and pulsed to a finer consistency.