Graham Cracker Bars

1. For filling, in a medium saucepan combine 3/4 cup butter, granulated sugar, 1/4 cup milk, and egg. Stirring constantly, cook over medium heat until mixture comes to a full boil. Remove from heat. Stir in pecans and crumbs. Cool 30 minutes.

2. Meanwhile, place 6 of the graham crackers, side by side, on foil-lined baking sheet to make a rectangle about 10 x 7 inches in size. Spoon filling in small mounds onto graham crackers. Carefully spread to an even layer, being careful not to move crackers.

Place remaining crackers on to to match up with bottom crackers. Lightly cover bars with plastic wrap. Chill in refrigerator at least 4 hours or until filling is firm. Cut into bars.

3. In a small bowl, beat 1 tablespoon butter with a whisk or electric mixer until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency (2-3 teaspoons.) Drizzle over bars. Let stand until set. Makes 24 bars.