Graham Cracker Bars

1. For filling, in medium saucepan combine butter, granulated sugar, milk and egg. Stirring constantly, cook over medium heat until mixture comes to a full boil. Remove from heat. 2. Stir in pecans and crumbs. Cool 30 minutes. 3. Place 6 graham cracker rectangles, side by side, on a foil-lined baking sheet. Spoon filling in small mounds onto graham crackers. Carefully spread to an even layer being careful not to move crackers. Place remaining crackers on top to match up with bottom rectangles. Lightly cover bars with plastic wrap. Chill in the refrigerator at least 4 hours or until filling is firm. 4. Cut into bars following the dotted lines. 5. For icing, in a small bowl beat butter with whisk or electric mixer until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency. Drizzle on bars. Let stand until set, about 30 - 60 minutes. Makes 24 bars