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.
