Grandma Marlene always kept a pan of these in the fridge, ready for anyone who wandered in looking for an after-dinner snack…
This Amish Butter Pecan Icebox Bars recipe is a classic chill-and-set dessert that turns simple ingredients into a rich, layered treat. A brief bake helps caramelize the sweetened condensed milk and butter, creating a smooth, fudge-like topping. Toasted pecans add deep, nutty flavor and a satisfying crunch, while the graham cracker crust gives a firm, buttery base that holds everything together once chilled.
Amish Butter Pecan Icebox Bars
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 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
1/4 tsp fine salt
Directions:
Step 1:
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes. Let cool, then roughly chop.
Step 2:
Mix crust ingredients until they resemble damp sand. Press firmly into a greased 9×13-inch baking dish.
Step 3:
In a bowl, whisk together condensed milk, melted butter, vanilla, and salt. Fold in 1 1/2 cups of the pecans, then spread over the crust. Sprinkle remaining pecans on top.
Step 4:
Bake for 18–22 minutes, until the edges are bubbling and the center is just set.
Step 5:
Cool completely, then refrigerate for at least 3 hours or overnight before slicing.
Once chilled, the bars firm up into clean, sliceable squares with a creamy pecan layer and a crisp, buttery crust.
