Grandma Marlene always kept a pan of these in the fridge, ready for anyone who wandered in looking for an after-dinner snack…
These Amish Butter Pecan Icebox Bars are a classic no-fuss dessert that transforms simple pantry staples into a rich, layered treat. A short time in the oven helps meld the sweetened condensed milk and butter into a smooth, caramel-like topping. Toasted pecans bring a deep, nutty flavor with a bit of crunch, while the graham cracker crust creates a sturdy, buttery base that sets perfectly once chilled.
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.
