I always have a box of graham crackers or two in my pantry. They can be a tasty snack on their own, but they’re also essential for making things like graham cracker crusts, s’mores and other s’mores-inspired goodies. If you’re a fan of graham crackers, you might want to skip the s’mores and give these Graham Cracker Blondies a try. It’s a unique recipe for a tasty bar cookie that makes these classic crackers the star.
The recipe starts out with ingredients that you’ll find in most blondie recipes, including butter, sugar, vanilla and an egg. Instead of using flour to bind those ingredients together, you use graham cracker crumbs instead. I made the crumbs by pulverizing whole graham crackers in the food processor, just as I would do if I were about to make a graham cracker crust. The crumbs are stirred right into the batter. It may look a bit sandy at first glance, but the blondies come together very well as they bake in the oven and the result is absolutely delicious.
The finished bars deliver a lot of graham cracker flavor – much more than you’ll get from eating a cracker alone – thanks to the butter and sugar in the bars. I used plain, honey graham crackers (they’re my favorite) and I recommend sticking with them, though cinnamon and chocolate grahams can also be used. The bars are dense and chewy, like traditional blondies, but feel a little bit lighter in texture than some other recipes. I added a handful of chopped, toasted pecans to contrast with the sweetness of the graham crackers and add a little texture to the recipe.
The blondies are so good that it’s hard to stop eating them, though this recipe only makes a small batch. I’ll cut them into larger squares for sharing with a small group and bite-sized morsels for sharing with a crowd. The blondies keep well in an airtight container for a couple of days after baking, but they’re ready to eat as soon as they have cooled.
Graham Cracker Blondies
1/2 cup butter, melted and cooled
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 large egg
1 1/2 cups graham cracker crumbs (approx 9 large graham crackers)
1/2 cup chopped, toasted pecans
Preheat oven to 350F. Line an 8-inch square baking dish with aluminum foil and lightly grease.
In a large bowl, whisk together butter, sugar, vanilla extract and salt until well-combined. Blend in egg, then stir in the graham cracker crumbs and pecans until batter is uniform. Pour into prepared pan and spread into an even layer.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The blondies will likely rise up on the edges and appear to be slightly sunken in the middle – this is ok!
Allow bars to cool completely, then lift out of the pan using the aluminum foil and slice.
Makes 20 bars.