Makes 24 bars. These bars can be made 1 day ahead. Wrap with plastic and keep at room temperature. I usually just half the recipe and bake it in an 8 x 8 pan.
|Preheat the oven to 350°F.|
|For the Crust: 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 and evenly over the bottom of a 9 by 12 by 2 inch baking pan. Bake until the crust is golden brown, about 10 minutes.|
|For the Topping: Whisk the brown sugar and eggs in a large bowl to blend. Add the graham crackers 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 on top and moves slightly when the pan is gently shaken, about 25 minutes.|
|Transfer the pan to a cooling rack and cool completely. Cut into 24 squares. Transfer the bars to a platter to serve.|