Graham Cracker Blondie Bars

Preheat oven to 350-degrees. Line a 9x13-inch baking pan with parchment paper and spray with baking spray. Set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until light and creamy. Add the brown sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs to the mixture one at a time, beating the first egg in completely before adding the second egg. Add the vanilla extract, nutmeg and salt to the mixture and mix on medium-high speed until fully incorporated.

Change the mixer speed to low and add the flour, graham cracker crumbs and baking powder to the mixture. Mix until barely incorporated. Fold in the chocolate chips if using. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are incorporated. The batter will be thick. Pour Batter into prepared pan and spread evenly into the pan. Put a little water on your fingers to help evenly spread the batter into the pan. Set aside.

PREPARE GRAHAM CRACKER-SUGAR MIXTURE: In a small bowl, combine the sugar and graham cracker crumbs and stir until combined. Pour mixture evenly onto the top of you blondie batter and slightly press into the dough. Bake blondies in 350-degree oven for 23-28-minutes, or until a toothpick inserted in the center comes out without raw batter on it. Do not over bake. Remove the blondies from the oven and let set and cool completely before slicing into desired sized squares.