Graham Cracker Cookie Bar Dessert
Indulge in the irresistible layers of this Graham Cracker Cookie Bar Dessert, a sweet treat that combines rich caramel, melty chocolate, and crunchy pecans for a flavor-packed experience. Perfectly golden graham cracker sheets create the base, while a luscious blend of buttery brown sugar and velvety sweetened condensed milk forms a decadent caramel layer. Topped with gooey semi-sweet chocolate chips, nutty pecans, and an optional sprinkle of shredded sweetened coconut, these cookie bars are a heavenly balance of textures and flavors. Ready in just 40 minutes, this easy dessert recipe is ideal for parties, potlucks, or a cozy night in. Plus, you can store leftovers (if there are any!) for up to a week, making it a versatile make-ahead dessert. Whether you're a fan of classic cookie bar recipes or looking for something new, these graham cracker bars are guaranteed to delight everyone's taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets Graham crackers
- 0.5 cups Unsalted butter
- 0.5 cups Brown sugar
- 1 can Sweetened condensed milk
- 1 teaspoons Vanilla extract
- 1 cups Semi-sweet chocolate chips
- 0.5 cups Chopped pecans
- 0.5 cups Shredded sweetened coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, making sure to leave some overhang for easy removal.
Lay an even layer of graham cracker sheets at the bottom of the prepared baking dish, breaking them as needed to fit snugly.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and cook until the mixture begins to bubble gently.
Turn off the heat and whisk in the sweetened condensed milk and vanilla extract until smooth and well combined.
Pour the caramel mixture evenly over the graham cracker layer in the baking dish, spreading it with a spatula to ensure full coverage.
Sprinkle the semi-sweet chocolate chips, chopped pecans, and shredded sweetened coconut (if using) evenly over the caramel layer.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the toppings have set.
Remove the baking dish from the oven and allow the dessert to cool completely in the pan. For quicker cooling, transfer the pan to the refrigerator for about 1 hour.
Once cooled, lift the dessert out of the pan using the parchment paper overhang. Place it on a cutting board and slice into 16 bars.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
4220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.7 g | 278% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 553.5 g | 201% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 460.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1295 mg | 100% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
