Graham Cracker Bars
Servings 9 bars
These Easy Graham Cracker Bars are a vintage recipe made with just a handful of ingredients! They're super simple to make and perfectly sweet and chewy!
Ingredients
- 2 cups graham cracker crumbs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 14 ounces sweetened condensed milk
- 1 cup chocolate chips plus more for topping if desired
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease the bottom and sides of an 8x8-inch baking pan with butter or shortening and then add in parchment paper, pressing it into the bottom, corners, and sides so the butter helps it stick. The parchment should rise above the edge of the pan for easy removal later. Set aside.
- Whisk together the graham cracker crumbs, baking powder, and salt in a large bowl.
- 2 cups graham cracker crumbs,1 teaspoon baking powder,1 teaspoon salt
- Add in the sweetened condensed milk, chocolate chips, and vanilla, and mix until thoroughly combined.
- 14 ounces sweetened condensed milk,1 cup chocolate chips,1 teaspoon vanilla extract
- Transfer the mixture to the prepared baking pan, top with a few extra chocolate chips for appearance if desired, and bake for 22 to 25 minutes.
- Allow them to cool in the pan before removing and slicing.
Notes
Feel free to add in nuts for some crunch - we like toasted pecans or walnuts.
You can also make this recipe with peanut butter chips, white chocolate chips, or butterscotch chips.
For a s'mores variation, add in 1/2 cup of dehydrated marshmallows.
These bars are thick and chewy and almost spongy, not dense and gooey like traditional chocolate chip cookie bars.
For best results, use a baking pan with squared-off edges as opposed to rounded ones.
This recipe can be doubled and baked in a 9x13-inch baking pan.
Using finer graham cracker crumbs will allow for more rise in the dough and lead to a thick and chewy, and almost spongy texture. If your crumbs are more roughly crushed, like in the process photos, you'll get more dense and gooey bars like traditional chocolate chip cookie bars. Both are delicious, it really depends on your personal preference.
You can also make this recipe with peanut butter chips, white chocolate chips, or butterscotch chips.
For a s'mores variation, add in 1/2 cup of dehydrated marshmallows.
These bars are thick and chewy and almost spongy, not dense and gooey like traditional chocolate chip cookie bars.
For best results, use a baking pan with squared-off edges as opposed to rounded ones.
This recipe can be doubled and baked in a 9x13-inch baking pan.
Using finer graham cracker crumbs will allow for more rise in the dough and lead to a thick and chewy, and almost spongy texture. If your crumbs are more roughly crushed, like in the process photos, you'll get more dense and gooey bars like traditional chocolate chip cookie bars. Both are delicious, it really depends on your personal preference.
Find it online: www.sugarandsoul.co/graham-cracker-bars/