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

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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