These chocolate pecan graham bars peaked my interest because I haven’t had anything like them before. They are a combination of sweetened condensed milk, graham cracker crumbs, chocolate chips and pecans. There are only 7 ingredients in these, so they are super quick to make.
I honestly cannot stop eating these. They have a great chewy texture that is similar to a dense, chewy brownie. The flavor is a lovely toasted graham flavor with pops of chocolate and pecan. You can leave the nuts out if you are allergic or don’t like them. I wasn’t sure if the powdered sugar was necessary, but these actually aren’t that overly sweet, and the sugar on the outside is a nice touch.
If you want to freeze these like I did with some of them, leave the powdered sugar off the ones you want to freeze, and dust them when ready to eat, as the powdered sugar won’t hold up when defrosting. These would make a great holiday cookie tray addition or a great mail to your college kid treat because they would ship well. Check out more of my cookie and bar recipes too.
Chocolate Pecan Graham Bars
Ingredients
- 1 14 oz box graham crackes 3 sleeves
- 1 12 oz bag milk chocolate chips
- 3/4 cup chopped pecans
- 2 14 oz cans sweetened condensed milk
- 2 tbsp vanilla
- 1/2 tsp salt
- powdered sugar for coating
Instructions
- Heat the oven to 350 and line a 9×13 pan with parchment and spray with oil spray.
- Process the graham crackers in the food processor to fine crumbs. If you want the pecans fully mixed in you can add them too and grind them up. I just chopped mine for a bit larger pieces.
- Mix the graham cracker crumbs, pecans, chocolate chips, sweetened condensed milk, vanilla and salt well in a bowl. Pour into the prepared pan and bake for 25 minutes or until the edges are lightly browning and the center feels set. Don't overbake.
- Remove from the oven and allow to fully cool. Cut into bars and place some powdered sugar into a bag and toss each bar until coated. Store in an airtight container. If freezer, don't apply powdered sugar until serving.