I rarely have graham crackers on hand – and when I do, I rarely eat the whole box. Lately, I found myself with a LOT of leftover graham crackers – so what’s a girl to do? Pinterest it! This is what I found. And this is what I will eat EVERY time I have leftover graham crackers. Seriously, these taste so much like pecan pie that I want to eat the whole pan. Try them! You’ll be glad you did! All the credit (and the full recipe) for this awesome recipe goes to Key Ingredient. Thank you for such a great recipe!
leftover graham crackers

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3 cups – graham cracker crumbs
¾ cup – unsalted butter at room temperature
¼ cup – sugar
2 T – unbleached, all purpose flour
2-½ cups – packed brown sugar
4 extra large eggs
⅔ cup – graham cracker crumbs
1 T – vanilla extract
¾ t – salt
½ t – baking powder
1 cup – chopped pecans
To prep the crust, preheat the oven to 350 degrees. Using an electric mixer, beat the graham cracker crumbs, butter, sugar and flour in a large bowl until moist and well blended. Press the mixture firmly into a 13 x 9 inch pan. Bake until the crust is golden brown, about 10 minutes. Whisk the brown sugar and eggs in a large bowl to blend. Add the graham cracker crumbs, vanilla, salt and baking powder and stir until well blended. Stir in the pecans. Spread the mixture over the baked crust and bake until the filling is dark golden and moves slightly when the pan is shaken – approximately 25 minutes. Transfer the pan to a cooling rack and cool completely. Cut into squares and serve. These can be made up to one day in advance. Wrap with plastic and keep at room temperature.

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