From the LA Times' Culinary SOS column in response to a customer request for this unctuous recipe. The Times wrote,"These bars are adapted from a recipe by Susan Campoy. Campoy, chef-owner of the French-inspired bistro Julienne, in San Marino, recently passed away due to complications from breast cancer. "

Ingredients

24 serv.

Crust
graham cracker crumbs↗3 cups
butter, at room temperature↗3⁄4 cup
sugar↗1⁄4 cup
flour↗2 tablespoons
Topping and assembly
brown sugar↗2 1⁄2 cups
extra-large eggs4
4
graham cracker crumbs↗2⁄3 cup
vanilla extract↗1 tablespoon
salt↗3⁄4 teaspoon
baking powder↗1⁄2 teaspoon
pecans, chopped↗1 cup
powdered sugar, if desired↗

Step-by-step instructions

1
Crust:.
2
Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
3
Topping and assembly:.
4
While the crust is baking, in a large bowl, whisk together the brown sugar and eggs. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
5
Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
6
Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance.

Source: food.com

Original recipe ↗

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