Our mom grew up with these delicious graham cracker bars. The recipe has been missing for many years and then our cute step grandma found it.
These are the easiest bars to make, no baking needed. They are a no fail dessert. So happy to have them back.
Growing up we used to always come home from school to an after school snack. One of my favorite after school snacks (or just guilty pleasures) till this day, is graham crackers and frosting.
Particularly chocolate frosting. If you have never personally tried the combination… you need to try it. The best is after a few hours and the graham crackers start to go a little soft and it’s delicious.
Believe it or not, these Graham Cracker Bars are even better. They are my all time fav dessert, and I am beyond happy to have them back in my life. You will love this simple and inexpensive treat.
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.
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.
watch how to make another favorite bar recipe, here:
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These Rocky Road Brownies are incredibly easy to make and full of fudgy marshmallow flavor. They come together quickly, and are sure to be a huge hit. Watch how easy they are to make, here:
Looking for more delicious dessert recipes? Here are a few of our favorites:
Frosted Graham Cracker Bars Recipe
Ingredients
- 14.4 ounces graham crackers 1 box, divided
- 1 cup butter melted
- 1 cup sugar
- ½ cup milk
- 1 egg beaten
- 1½ cups sweetened coconut
- 1 cup chopped nuts we used walnuts
- 1 cup graham cracker crumbs (from the box listed above)
Frosting
- ½ cup butter room temperature
- 2 Tablespoons heavy cream or milk
- 1¾ cups powdered sugar more or less if needed
- 1 teaspoon vanilla
- ⅛ teaspoon almond extract
Instructions
- 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.
Notes
- The hard part is waiting the 24 hours. But you need that time so that the graham crackers will soften up. These are AMAZING!! Our mom actually likes them better after sitting out about 30 minutes! Mmmmm!
Nutrition
Equipment
- 9x13-inch Baking Pan
- Medium Pan
- Mixing Bowl
Recipe Details
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Yum - thank you. Have a great weekend
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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.
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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!
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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.
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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"!
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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
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Can I use almond milk instead of dairy milk?
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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!!
