Julienne's bakery in
has delicious graham cracker chewy bars dusted with powdered sugar. Can you get the recipe?
These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Plan ahead and make an extra batch.
These bars are adapted from a recipe by Susan Campoy. Campoy, chef-owner of the French-inspired bistro
, in San Marino, recently passed away due to complications from
. Her love of cooking and entertaining prompted Campoy to start a home-based catering business and after just a few years she opened Julienne in 1985. Her operation expanded over the years to include a gourmet market. Julienne continues to operate under the direction of Campoy's daughter and business partner, Julie Campoy.
This is just one example of the types of recipes in Campoy's new cookbook, "
." The cookbook was a life goal for Campoy and will be for sale at Julienne starting May 4 (available at
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or Culinary SOS, Food,