Frosted Graham Cracker Bars

Our mom grew up with these delicious graham cracker bars.  The recipe has been missing for many years and then our cute step grandma found it! These are the easiest bars to make, no baking needed.  They are a no fail dessert!  So happy to have them back!!

Serves: 30

Frosted Graham Cracker Bars

A super easy dessert with the delicious taste of graham crackers, butter, coconut and walnuts. Top it off with a buttercream frosting. Your family will thank you for these babies!!

10 minPrep Time

5 minCook Time

15 minTotal Time

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  • 14.4 ounce box graham crackers, divided
  • 1 cup butter, melted
  • 1 cup sugar
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 1 /2 cups sweetened coconut
  • 1 cup chopped nuts, we used walnuts
  • 1 cup graham cracker crumbs (from the box listed above)
  • Frosting
  • 1/2 cup butter, room temperature
  • 2 tablespoons heavy cream or milk
  • 1 3/4 cups powdered sugar, more or less if needed
  • 1 teaspoon vanilla
  • 1/8 teaspoon almond extract


  1. Line a 9 x 13 inch pan with whole graham crackers. Break some apart so that the whole bottom of the pan is covered. You can piece them in along the edges.(about 8 whole graham crackers)
  2. In a medium sized pan combine butter, sugar, milk, and beaten egg. Cook stirring constantly until it boils. Remove from heat and add coconut, chopped nuts and graham cracker crumbs.
  3. Spread over crackers in the pan and then immediately place more whole graham crackers on top covering the coconut mixture.
  4. Let cool slightly.
  5. Make the frosting by combining the butter, cream, powdered sugar, vanilla, and almond. Mix until well blended. If it's too runny add a little more powdered sugar.
  6. Spread over the top graham cracker layer.
  7. Refrigerate for about 20 - 24 hours. This will soften up the graham crackers. Then cut into bars.
  8. The hard part is waiting the 24 hours. But you need that time so that the graham crackers will soften up. These are AMAZING!! Our mom actually likes them better after sitting out about 30 minutes! Mmmmm!

Frosted Graham Cracker Bars 3

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11 Responses to “Frosted Graham Cracker Bars”

  1. These were awesome!!! I, too, subbed the white sugar with brown sugar. Everyone loved them. My only question is this--is there a way to prevent the beaten egg from cooking as you heat it with the melted butter, sugar, and milk? I ended up picking out some pieces of cooked egg. Thanks!
  2. Crystal
    My mom uses a similar recipe that has you boil for 7 min. They firm up better and can stay out on the counter (no need to keep in refrigerator). I followed your recipe and could only keep them out on the counter for a little bit before they started getting really gooey again. I guess if you like "firmer" bars, boil longer. I did have some egg pieces as well but will temper better next time. I also split the white sugar with brown.
  3. allison hackinen
    Someone brought these at work and they were so good. I made them and they've been in the fridge about 28 hours but the crackers are still so crunchy and crumbly. I've had this problem before with ice box cakes... Any ideas? Maybe if I take it out of the fridge they'll soften? Tips please :). Thanks for the recipe
    • Hi Allison. I'm not sure what the problem would be. The coconut layer softens the graham crackers on the bottom layer, and the frosting softens the top layer of graham crackers. But we do have to wait about 20 hours like posted in the recipe. We have not had a problem with the graham crackers softening. Is it just on the edge, or all the way in the middle? I'm thinking that maybe if you are just checking the edge and they aren't covered well, they could still be a little on the crunchy side.

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