Frosted Graham Cracker Bars Recipe

Name: Frosted Graham Cracker Bars Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 14.4 ounces graham crackers (1 box, divided); 1 cup butter (melted); 1 cup sugar; ½ cup milk; 1 egg (beaten); 1 ½ cups sweetened coconut; 1 cup chopped nuts (we used walnuts); 1 cup graham cracker crumbs ( (from the box listed above)); ½ cup butter (room temperature); 2 Tablespoons heavy cream (or milk); 1 ¾ cups powdered sugar (more or less if needed); 1 teaspoon vanilla; ⅛ teaspoon almond extract

Recipe Ingredient Notes

To make Frosted Graham Cracker Bars, you will need the following ingredients:

Bars

Graham crackers, 1 box, divided

Butter, melted

Sugar

Milk

Egg, beaten

Sweetened coconut

Chopped nuts, we used walnuts

Graham cracker crumbs, (from the box listed above)

Frosting

Butter, room temperature

Heavy cream , or milk

Powdered sugar, more or less if needed

Vanilla

Almond extract

How to mThe secret to making the perfect frosting is having the butter at room temperature. If the butter is warm or melted, the frosting won’t thicken up as nicely.

We highly recommend having your butter at room temperature when making this recipe, for the best results.ake Frosted Graham Cracker Bars

Line a 9 x 13 inch pan with whole graham crackers. Break some apart so that the whole bottom of the pan is covered. You can piece them in along the edges.(about 8 whole graham crackers)

In a medium sized pan combine butter, sugar, milk, and beaten egg. Cook stirring constantly until it boils. Remove from heat and add coconut, chopped nuts and graham cracker crumbs.

Spread over crackers in the pan and then immediately place more whole graham crackers on top covering the coconut mixture.

Let cool slightly.

Make the frosting by combining the butter, cream, powdered sugar, vanilla, and almond. Mix until well blended. If it’s too runny add a little more powdered sugar.

Spread over the top graham cracker layer.

Refrigerate for about 20 – 24 hours. This will soften up the graham crackers. Then cut into bars.

Storage Suggestions

If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:

Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.

Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.

FAQ’s about these Graham Cracker Bars

Could I make these with brown sugar instead of regular sugar?

You could most definitely make this recipe using brown sugar instead of regular cane sugar. Both would work and taste absolutely delicious with this recipe.

Do these need to stay refrigerated?

These bars don’t necessarily have to stay refrigerated, however we do recommend it, because I think they taste a little better.
The frosting thickens up nicely and I also feel like it softens the graham crackers a little more. Either way this recipe is delicious, but we do recommend refrigerating them.
We also recommend keeping them covered with a lid, or with saran wrap or foil, for the best results.

Do you need room temperature butter?

The secret to making the perfect frosting is having the butter at room temperature. If the butter is warm or melted, the frosting won’t thicken up as nicely.
We highly recommend having your butter at room temperature when making this recipe, for the best results.

Enjoy More Delicious Bar Recipes

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Questions & Reviews

Liz says:

Yum – thank you. Have a great weekend
Stephanie says:

Happened to have everything on hand so I made these yesterday. We are big brown sugar fans so I subbed all the white for the same amount of brown. They turned out soooo good. My kids went crazy for them! Thanks for another great recipe.
Cyd says:

Thanks Stephanie!! So glad your family loved them. The hardest part is waiting for the graham crackers to soften before eating!! Thanks so much for stopping by our blog! Have a great week.
alice says:

These were awesome!!! I, too, subbed the white sugar with brown sugar. Everyone loved them. My only question is this–is there a way to prevent the beaten egg from cooking as you heat it with the melted butter, sugar, and milk? I ended up picking out some pieces of cooked egg. Thanks!
Cyd says:

Hi Alice, I have never had that problem when making this recipe.
alice says:

2nd time I made them; no problem. 1st time must have been user error. 😉
Crystal says:

My mom uses a similar recipe that has you boil for 7 min. They firm up better and can stay out on the counter (no need to keep in refrigerator). I followed your recipe and could only keep them out on the counter for a little bit before they started getting really gooey again. I guess if you like “firmer” bars, boil longer. I did have some egg pieces as well but will temper better next time. I also split the white sugar with brown.
Teri says:

I have my aunt’s recipe that is identical to this recipe. She always made them when her church circle came to her house. She called them “Prayer Bars”!
Cyd says:

This is an old recipe and so delicious! I love the name “Prayer Bars”!
allison hackinen says:

Someone brought these at work and they were so good. I made them and they’ve been in the fridge about 28 hours but the crackers are still so crunchy and crumbly. I’ve had this problem before with ice box cakes… Any ideas? Maybe if I take it out of the fridge they’ll soften? Tips please :).
Thanks for the recipe
Cyd says:

Hi Allison. I’m not sure what the problem would be. The coconut layer softens the graham crackers on the bottom layer, and the frosting softens the top layer of graham crackers. But we do have to wait about 20 hours like posted in the recipe. We have not had a problem with the graham crackers softening. Is it just on the edge, or all the way in the middle? I’m thinking that maybe if you are just checking the edge and they aren’t covered well, they could still be a little on the crunchy side.
Jeremy says:

Can I use almond milk instead of dairy milk?
Cyd says:

We haven’t tried this recipe with almond milk.
Leilani Baker says:

I’ve been making these for years. I got it from a Lawrenceville, GA elementary school cookbook in 1972. This the the 1st time I have ever seen it elsewhere!!
Cyd Adamson says:

Yes, this was actually my mom’s recipe and it was something she would make often. Then it disappeared for many years. I was so glad when my step mom found it. So many memories in every bite!!
Karen Wait says:

My mom made these at Christmas every year
M.Cooper says:

I like your recipe but found the frosting to be too sweet. Can’t use heavy cream, (stomach problem) so used only 1 cup powdered sugar, 1% milk and vanilla lactose free yogurt, 1/2 cup of cream cheese and about 2 tbsp butter. Delicious frosting!!
Alisha says:

Can these squares be frozen? If not what is the best way to store them? I would like to make these for an addition to my dainty platter
Momma Cyd says:

These can easily be frozen.