Equipment Needed
- 8×8 or 9×9 inch baking pan
- Parchment paper (for easy removal)
- Medium mixing bowl
- Food processor (if making your own crumbs)
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, I line my baking pan with parchment paper, leaving an overhang on two sides. This is my non-negotiable clean-up and removal hack. I learned the hard way that skipping this step meant chiseling sticky bars out of the pan. I set the pan aside and make my graham cracker crumbs if I haven’t already. The sound and smell of the crackers whirring in the food processor is the official start of this easy recipe. I want fine, even crumbs for the best texture.
In my medium bowl, I combine the graham cracker crumbs and salt. Then, I pour in the melted butter, sweetened condensed milk, and vanilla extract. I use a spatula to mix everything together. At first, it will seem wet and sloppy, but as I keep folding, it transforms into a thick, cohesive, slightly sticky dough that holds together when pressed. This is the only “batter” you’ll make, and it comes together in under two minutes. The smell is already incredible—like buttery toffee and vanilla.
Now, I transfer the mixture to my prepared pan. Using my spatula and then fingers lightly dusted with powdered sugar, I press the dough firmly and evenly into the pan, making sure to get into all the corners. A firm press is the secret to bars that hold together when sliced. I don’t want any air pockets or loose spots. Once it’s smooth and compact, I sift a generous layer of powdered sugar directly over the top. I use about 1/4 cup, creating a beautiful, snowy blanket that looks just like a frosted sugar cookie.(See the next page below to continue…)