Ingredients
2 cups graham cracker crumbs (about 14 full sheets)
1/2 cup unsalted butter, melted (1 stick)
1/4 cup granulated sugar
1/4 teaspoon fine salt
2 cups pecan halves or pieces, divided
1 (14-ounce) can sweetened condensed milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon fine salt
Directions
Lightly butter or spray a 9×13-inch glass casserole dish. This is the same kind of dish Grandma Marlene would slide into the fridge, so aim for glass if you have it—it also makes the layered bars look extra pretty on the counter.
Make the crust: In a medium bowl, stir together the graham cracker crumbs, 1/2 cup melted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt until the mixture looks like damp sand and holds together when pressed.
Press the crust mixture firmly and evenly into the bottom of the prepared glass dish. Use the bottom of a measuring cup or a flat glass to really pack it down so it bakes up sturdy enough to hold the glossy pecan layer.
Toast the pecans for more flavor: Spread 2 cups of pecans on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, until fragrant and slightly darkened. Let them cool slightly, then roughly chop, keeping some pieces larger for that rustic, pecan-studded look on top.
Preheat the oven to 350°F (175°C) if you turned it off after toasting the pecans. The bars will bake briefly before chilling so the sweetened condensed milk layer can thicken and set properly.
Make the butter pecan topping: In a medium bowl, whisk together the sweetened condensed milk, 3 tablespoons melted butter, vanilla extract, and 1/4 teaspoon salt until smooth and glossy.
Fold in about 1 1/2 cups of the chopped toasted pecans, reserving the remaining 1/2 cup for sprinkling over the top. This gives you both a nutty layer inside and a pretty, pecan-studded finish.
Pour the butter pecan mixture evenly over the graham cracker crust in the glass dish. Use a spatula to spread it all the way to the edges so every bar has a good layer of filling.
Sprinkle the reserved chopped pecans evenly over the top, pressing them very gently into the surface so they stick but still sit proudly on top for that glossy, textured look.
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