This recipe appears in:American Classics: By Cracky Bars
This recipe is adapted from Yvonne Whyte's 1952 recipe, which won 2nd place in the Pillsbury Bakeoff's Junior Division. The original recipe calls for shortening, but I have used butter instead to good effect.
- 1 3/4 cups sifted all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1/3 cup whole milk
- 2 teaspoons vanilla
- 1 square (1 ounce) melted unsweetened chocolate
- 3/4 cup chopped walnuts
- 9 double graham crackers
- 3/4 cup best quality dark chocolate chips
Preheat oven to 375°F. In a medium bowl, combine flour, salt and baking soda. Set aside. Grease a 13x9x2 inch rectangular pan and set aside.
In a large bowl, cream together butter and sugar until well combined, then add eggs and beat well.
In a liquid measuring cup, combine milk and vanilla. Alternately add milk mixture and dry mixture to creamed mixture in large bowl. Place 1/3 of batter into the medium bowl that previously held the flour. Add melted chocolate and nuts to batter in small bowl, mix until thoroughly combined. Spread brownie batter in a thin layer in the prepared pan. Arrange graham crackers over batter.
Add chocolate chips to bowl with remaining 2/3 of vanilla batter. Drop batter by rounded spoonfuls over graham crackers and spread to completely cover crackers. Bake for 20 to 25 minutes until top is a golden brown and a cake tester comes out clean. Cool in pan. Once cooled, cut into rectangular bars or squares.