Amish Butter Pecan Icebox Bars

Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• ¼ tsp fine salt

Filling:

• 2 cups pecans (halves or pieces)
• 1 can (14 oz) sweetened condensed milk
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp fine salt

Directions:

Step 1:
Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6–8 minutes. Let them cool, then chop roughly.

Step 2:
Combine the crust ingredients until the mixture resembles damp sand. Press it firmly into a greased 9×13-inch baking dish.

Step 3:
In a bowl, whisk together the sweetened condensed milk, melted butter, vanilla, and salt. Stir in about 1½ cups of the toasted pecans, then spread the mixture evenly over the crust. Sprinkle the remaining pecans on top.

Step 4:
Bake for 18–22 minutes, until the edges are bubbling and the center is just set.

Step 5:
Allow to cool completely, then refrigerate for at least 3 hours or overnight before cutting.

Once fully chilled, the bars become firm enough to slice neatly, with a creamy pecan layer resting on a crisp, buttery crust.