Amish Butter Pecan Icebox Bars

Grandma Marlene always kept a pan of these tucked in the fridge, ready for anyone wandering through the kitchen in search of “just a little something sweet.” These old-fashioned bars are the kind of no-fuss dessert that quietly waits in a glass casserole dish until needed. Built on a graham cracker crust and topped with a glossy layer of sweetened condensed milk and toasted pecans, they’re simple, comforting, and perfect for making ahead during busy weeks or holidays.

They carry that cozy church-basement, Midwestern potluck energy—humble ingredients, big payoff, and very little hands-on time. Serve them cold for the best texture, paired with coffee, tea, or milk. For a dressed-up touch, add whipped cream and extra pecans, or set the dish out with fresh fruit so everyone can cut their own square.

Amish Butter Pecan Icebox Bars 🥧✨

Ingredients

Directions

1. Prep Dish

• Lightly butter or spray a 9×13-inch glass casserole dish.

2. Make Crust

• Mix graham crumbs, ½ cup melted butter, sugar, and ¼ tsp salt until sandy.
• Press firmly into dish bottom.

3. Toast Pecans

• Spread pecans on a baking sheet.
• Toast at 350°F (175°C) for 6–8 minutes until fragrant.
• Roughly chop, reserving ½ cup for topping.

4. Make Topping

• Whisk condensed milk, 3 tbsp melted butter, vanilla, and ¼ tsp salt until smooth.
• Fold in 1½ cups pecans.

5. Assemble

• Pour mixture over crust, spreading evenly.
• Sprinkle reserved pecans on top, pressing lightly.

6. Bake

• Bake at 350°F (175°C) for 18–22 minutes, until edges bubble and center looks set but slightly jiggly.

7. Cool & Chill

• Cool completely on a rack.
• Cover and refrigerate at least 3 hours or overnight.

8. Serve

• Let sit at room temp 5–10 minutes before cutting into squares.
• Store covered in fridge up to 5 days.

Notes

• Best served cold for that nostalgic icebox texture.
• Wipe knife between cuts for clean edges.
• Perfect for potlucks, holiday trays, or everyday “just one bite” moments.