Graham Cracker Bars

Directions

1. 1
   1. For filling, in a medium saucepan combine 3/4 cup butter, granulated sugar, 1/4 cup milk, and egg. Stirring constantly, cook over medium heat until mixture comes to a full boil. Remove from heat. Stir in pecans and crumbs. Cool 30 minutes.
2. 2
   2. Meanwhile, place 6 of the graham crackers, side by side, on foil-lined baking sheet to make a rectangle about 10 x 7 inches in size. Spoon filling in small mounds onto graham crackers. Carefully spread to an even layer, being careful not to move crackers.
3. 3
   Place remaining crackers on to to match up with bottom crackers. Lightly cover bars with plastic wrap. Chill in refrigerator at least 4 hours or until filling is firm. Cut into bars.
4. 4
   3. In a small bowl, beat 1 tablespoon butter with a whisk or electric mixer until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency (2-3 teaspoons.) Drizzle over bars. Let stand until set. Makes 24 bars.