This 2008 Better Homes & Gardens prizewinner requires something which is probably a pantry staple, one burner and no oven. Child shut-ins can help organize the graham crackers, spread the filling and stir the no-cook icing.
You could omit the toasted pecans for anyone who is allergic or maybe just put them in half the filling. The icing — in fact, the cookie — would benefit from a couple drops of fresh lemon juice to give this very sweet treat a little pop of acid.
Graham cracker bars
3/4 cup unsalted butter (1-1/2 sticks)
3/4 cup granulated sugar
1/4 cup milk
1 egg, lightly beaten
1 cup chopped pecans, toasted
1 cup graham cracker crumbs (purchased or whizzed food processor)
12 entire graham crackers in addition to crumbs
ICING: 1 tablespoon butter, softened
1/3 cup powdered sugar
2 to 3 teaspoons milk
For filling, combine in medium saucepan butter, sugar, milk, egg and pinch of salt. Stirring constantly, cook over medium-high until mixture comes to full boil. Turn down heat and keep stirring until it thickens which will take no time at all. Remove from heat; stir in pecans and crumbs.
Arrange crackers on foil-lined baking sheet in rectangle, two rows of three crackers each. Spoon filling onto crackers and gently smooth with knife, being careful to keep crackers in rectangle. Top the rectangle with the rest of the crackers. Press down gently on top layer, then dribble icing across all. Cover pan with foil and let bars sit until filling is firm. Cut along dotted lines! Makes 24 bars.