Writer of Soul-Searching Snark

Angel Graham Bars Recipes x 2

There are two versions of the recipe for ANGEL GRAHAM BARS. The first version is when the night before the work potluck you decide you have to make something, but you don’t feel like it. It’s the lazy version you make for the co-workers you don’t really care that much about. Not that I would ever do that! I’ve always loved my co-workers and gone to great effort to make them happy. You know who you are: Pearl, Amm, Stretch, Norma, Lon . . .

Great and very impressive. There won’t be any leftover:

Layer the bottom of a jelly roll pan—10 ½” x 15 ½”—with graham crackers
Spread a can of Coconut Pecan frosting over the crackers
Top with another layer of graham crackers
Frost with a can of butter cream frosting

Let set for a few hours and cut into squares.

ANGEL GRAHAM BARSDrop ‘em in Their Tracks Version

Layer the bottom of a jelly roll pan—10 ½” x 15 ½”—with graham crackers

1 cup sugar
1 egg, slightly beaten
1 cup chopped pecans
1 cup melted butter
½ cup evaporated milk
1 cup coconut
1 cup graham cracker crumbs

In a saucepan, combine melted butter, sugar, milk and egg. Heat, stirring constantly, until it starts to boil. Remove from stove. Add coconut, nuts and graham cracker crumbs. Pour over layer of graham crackers.

On top of the filling, add one more layer of whole graham crackers. It’s layered: graham crackers, filling, graham crackers


2 cups powdered sugar
½ cup butter—softened
1 teaspoon vanilla
1 tablespoon milk

Mix sugar and butter until soft. Add vanilla and milk until frosting is at spreading consistency. Frost the second layer of graham crackers.

Chill and cut into bars. These do freeze well, if you have any left over.


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