I found this recipe, but have not tried it.

Graham Cracker Bars

From reader Dottie Placke. Recipe tester Heidemarie Vukovic, member of the Houston Culinary Guild and Houston Culinary Historians, says these would be great for children's lunch boxes or for parties.

1(16-ounce) box graham crackers, divided

1 1/2sticks ( 3/4 cup) margarine (not spread)

1cup sugar

1egg, slightly beaten

1/2cup milk

1teaspoon vanilla extract

1cup each: flaked coconut and chopped pecans

Glaze (recipe follows)

Line bottom of jellyroll pan with whole graham crackers. Count enough whole crackers to make another layer; reserve. Crush remaining graham crackers to use in filling (about 30 crackers needed).

Mix margarine, sugar, egg and milk in medium saucepan. Bring to boil; stir 2 minutes to keep mixture from burning. Remove from heat. Add vanilla, coconut, crushed graham crackers and pecans. Spread mixture over graham crackers. Cover filling with reserved whole graham crackers. Prepare Glaze. Spread Glaze over graham crackers. Refrigerate overnight; cut into bars or squares. Makes 48 bars.

Glaze

1/2stick (4 tablespoons) margarine

1/2 1-pound) box powdered sugar, sifted

2tablespoons milk

1teaspoon vanilla extract

In medium bowl, cream margarine; gradually add powdered sugar, milk and vanilla. Mix until smooth.