I’ve been bothering my mom for the recipe for these Coconut Pecan Graham Cracker Bars for ages.
Literally. Ages.
This was one of my favorite treats as a child. I have memories of these treats in our refrigerator and knew that I wanted to make them again, even though I had absolutely no idea what was in the recipe.
Technology to the rescue! I sent a text to my mom and she e-mailed me the recipe. And when I opened the recipe, I was shocked. Horrified, even.
This recipe has…………coconut in it!
(Of course, if you read the title of this post, you most likely already came to that conclusion.)
Why did this cause me such shock and alarm?
Because I’m the only person in this house who enjoys coconut. Meaning that, if I were to make a pan, I would be the only person indulging.
But clearly, as the pictures indicate, this was not enough to stop me. I’d been waiting for years to have this treat, I wasn’t going to let a little coconut stop me.
That’s my dedication to you, people. Taking one for the team.
Ingredients
- 30 whole graham crackers
- 1 cup butter, melted
- 1 cup sugar
- 1/2 cup milk
- 1 egg, beaten
- 1 1/3 cup coconut
- 1 cup chopped pecans
- 1 cup graham cracker crumbs
- Frosting:
- 1/2 cup softened butter
- 6 tablespoons heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
Directions
- Line the bottom of a 9x13 baking dish with a layer of whole graham crackers (using 15 crackers). Combine butter, sugar, milk, and egg in a saucepan and heat over medium heat.
- Stir constantly until mixture begins to boil.
- Remove from heat and add coconuts, nuts, and graham cracker crumbs.
- Immediately spread mixture over layer of crackers.
- Top with remaining whole graham crackers.
- Frost and top with pecans.
- Refrigerate for 24 hours and cut into bars and serve.
- To make frosting, combine butter, sugar, cream, and vanilla.
- Beat until well combined and fluffy.
This treat would be perfect to serve to your guests for Easter. Try it soon!
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