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    Graham Cracker Bars II

    Source of Recipe


    List of Ingredients

    • 30 whole graham crackers
    • 2 sticks butter
    • 1c. sugar
    • 1/2c. milk
    • 1 egg, well beaten
    • 1/2c. coconut
    • 1c. pecans, chopped
    • 1c. graham cracker crumbs
    • Frosting:
    • 1 stick butter, softened
    • 6T. Carnation evaporated milk
    • 2c. powdered sugar, sifted
    • 1T. Vanilla
    • 1/2c. finely chopped pecans
    • Additional coconut for topping.
    • Prepare in order given. Spread on top of graham cracker crust.
    • Refrigerate for 24 hours. ( This is very important) Cut into bars and serve.


    1. Line bottom of 9x13 inch pan with a layer of whole graham crackers (about 15)
    2. Prepare nuts, cracker crumbs and egg. Get together ingredients for frosting.
    3. Make sure milk and sugar are room temp. Combine melted butter, sugar, milk, and beaten egg in a saucepan.
    4. Cook over med. heat, stirring constantly, until mixture comes to a boil.
    5. Remove from heat and add coconut, nuts, and crumbs. Spread over crackers.
    6. Top with remaining 15 crackers.




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