Holiday baking season is in full swing! I don’t know about you, but I always appreciate an easy, delicious recipe to add to my baking repertoire. These Graham Cookie Bars fit that description perfectly. Dump everything into a bowl, mix it up, press it in a pan, and bake. You can’t get much simpler than that.
I always prefer bar cookies to any other kind because, well, I’m just a lazy baker. And the older I get, the less patience I have with fiddly things in the kitchen. Or anywhere else for that matter. I’ll take a dump and bake recipe any day over a mix, roll, refrigerate, and cut out recipe.
Another plus, in my opinion, is that this is an old – really old – recipe. It has been around for as long as I can remember and I have no idea where it originated. It has appeared in dozens of community and church cookbooks over the years (always a good recommendation if you ask me) but its absolute origin is unknown. The original probably started with smashing up some graham crackers, but thankfully you can skip that step now and just purchase your crackers already pulverized. That’s what I did.
Start by preheating your oven to 350 degrees. Then very heavily butter or grease a square pan. Either an 8 or 9-inch pan works fine for this.
Place all your ingredients in a large bowl and mix well. Make sure you get a nice, homogenous mixture.
Press it into your prepared pan and pop it in the oven. Bake for 30 minutes. Remove the pan from the oven and let it cool for 45 minutes on a rack. Cut into 1 1/2″ squares. Dust with powdered sugar if desired.
Other bar cookie recipes you might enjoy:
- Cookie Dough Cheesecake Bars from My Baking Addiction
- Tropical Magic Bar Cookies from Barbara Bakes
- Cinnamon Sugar Cookie Squares from Bake or Break
- Oatmeal Raisin Cookie Bars from Baking Bites
- Simple Brownies with Chocolate Frosting from Southern Living
What I was up to…
- One year ago: Polly’s Pink Stuff (Raspberry Jello Mold)
- Two years ago: Turkey Tetrazzini
- Three years ago: Turnip Greens and Corn Pone