PECAN PIE SQUARES

From the LA Times, adapted from "Celebrating With Julienne" by Susan Campoy. and adapted some more by me.

Crust
3 cups graham cracker crumbs (whole wheat honey)
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 tablespoons whole wheat flour

Heat the oven to 350 degrees. Wirh an electric mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

Topping and assembly
2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pecans, chopped (I think a bit more would be good)

While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well blended. Stir in the pecans.

Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

Cool completely and cut into bars. Serve at room temperature. Delightful.