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By Cracky Bars

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.

By Cracky Bars

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About This Recipe

Yield:Makes about 3 dozen bars
Active time:20 minutes
Total time:45 minutes
This recipe appears in: American Classics: By Cracky Bars


  • 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


  1. 1

    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.

  2. 2

    In a large bowl, cream together butter and sugar until well combined, then add eggs and beat well.

  3. 3

    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.

  4. 4

    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.


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