Amish Butter Pecan Icebox Bars

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Amish Butter Pecan Icebox Bars

A nostalgic, no-fuss chilled dessert featuring a buttery graham cracker crust and a glossy, toasted pecan topping.

  • Prep time: 15 minutes

  • Bake time: 18–22 minutes

  • Chilling time: 3 hours (minimum)

  • Servings: 16 bars

Ingredients

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs (approx. 14 full sheets)

  • 1/2 cup unsalted butter, melted (1 stick)

  • 1/4 cup granulated sugar

  • 1/4 teaspoon fine salt

For the Butter Pecan Topping:

  • 2 cups pecan halves or pieces (divided)

  • 1 (14-ounce) can sweetened condensed milk

  • 3 tablespoons unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon fine salt

Directions

  1. Prepare the Dish: Lightly butter or spray a 9×13-inch glass casserole dish. Preheat your oven to 350°F (175°C).

  2. Toast the Pecans: Spread the 2 cups of pecans on a baking sheet. Toast for 6–8 minutes until fragrant. Let them cool slightly, then roughly chop them.

  3. Make the Crust: In a medium bowl, stir together the graham cracker crumbs, 1/2 cup melted butter, sugar, and 1/4 teaspoon salt until it resembles damp sand.

  4. Press the Base: Firmly press the mixture into the bottom of your glass dish. Use the bottom of a measuring cup to pack it down tightly so the bars hold their shape.

  5. Mix the Filling: In a separate bowl, whisk together the sweetened condensed milk, 3 tablespoons melted butter, vanilla, and 1/4 teaspoon salt until glossy.

  6. Assemble: Fold 1 1/2 cups of the toasted pecans into the milk mixture. Pour this evenly over the crust. Sprinkle the remaining 1/2 cup of pecans over the top, pressing them very gently into the surface.

  7. Bake: Bake at 350°F (175°C) for 18–22 minutes. The edges should bubble slightly, and the center should be set but still have a tiny bit of jiggle.

  8. Cool & Chill: Let the pan cool completely on a wire rack at room temperature. Once cool, cover tightly and refrigerate for at least 3 hours (overnight is even better).

  9. Serve: Cut into 16 squares. Serve cold directly from the fridge for the best “icebox” texture.

Pro-Tips for Success

  • The “Grandma Marlene” Touch: Serve these with a dollop of lightly sweetened whipped cream and a side of fresh berries to brighten up the rich, buttery flavors.

  • Clean Cuts: For those perfect, bakery-style edges, wipe your knife with a warm, damp cloth between every single cut.

  • Flavor Boost: For a deeper caramel flavor, brown the 3 tablespoons of butter for the topping before mixing it with the condensed milk.

  • Storage: These keep beautifully in the fridge for up to 5 days—if they last that long!

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