Jerome Bars with Butter Cream Frosting

This will appeal to both adults and kids.

Jerome bars:

20 whole (2 ½ x 5-inch) graham crackers, divided

cup melted butter

1 cup sugar

1 large egg

½ cup evaporated milk

1 cup graham cracker crumbs

1 cup flaked coconut

1 cup chopped pecans

Butter cream icing:

6 tablespoons butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

3 tablespoons milk or light whipping cream

To make the Jerome bars: Break each graham cracker in half and place in the bottom of a 13 x 9-inch pan, breaking crackers when necessary to form 1 layer in the pan. In a medium saucepan add the butter, sugar, egg, and evaporated milk, mixing well. Bring to a boil over medium heat. Add the graham cracker crumbs, coconut, and pecans and continue to cook for about 3 minutes or until slightly thickened. Remove from the heat and spread over the crackers. Place the remaining graham crackers over the filling.

To make the butter cream icing: In a small bowl cream the butter and sugar until smooth. Add the vanilla and milk and continue stirring until the mixture becomes a spreading consistency. Spread over the Jerome bars.

Makes 24 servings.

NOTE: Keep refrigerated.