“By cracky!” is an old-fashioned exclamation you don’t hear much these days, but it fits perfectly with this vintage recipe. These By Cracky Bars originated in the 1953 Pillsbury Bake-Off booklet and were the second-prize winner in the junior baker category. They’re a charming retro treat with striped layers, a pleasing texture between cake and cookie, and a flavor that’s both nostalgic and approachable.
Texturally, the bars sit somewhere between a dense pound cake and a firm cookie. The crumb is tender and relatively compact like a pound cake, yet a touch drier and slightly crunchy in spots like a cookie—making them ideal to enjoy with a glass of milk. Visually they’re attractive: distinct layers of chocolate-walnut base, a graham-cracker middle, and a chocolate-chip-topped layer that gives a striped, homemade look.
The recipe uses the same batter for the top and bottom layers, split into portions and flavored differently. One portion is enriched with melted chocolate and chopped walnuts for the base layer. Graham cracker squares form the thin middle layer, adding a subtle crispness and a classic flavor note. The remaining batter is mixed with chocolate chips and spread over the graham crackers to create a slightly crunchy, chip-studded top.
These bars travel well, keep nicely, and are an easy option for potlucks or packed lunches. Because they aren’t very tall—usually about an inch—they’re commonly cut into small squares rather than long bars, which lets you serve more people. They appeal to both cookie and cake fans and are particularly popular with anyone who loves chocolate.
By Cracky Bars
1 3/4 cups all-purpose flour
3/4 tsp salt
1/4 tsp baking soda
3/4 cup butter, room temperature
1 cup sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 oz semisweet, dark, or unsweetened chocolate, melted
3/4 cup chopped walnuts
1 cup chocolate chips
9 graham cracker squares
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch square baking pan.
In a medium bowl, whisk together the flour, salt, and baking soda.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in half of the flour mixture, then add the milk and vanilla extract. Mix in the remaining flour mixture and stir only until no streaks of flour remain.
Transfer one third of the batter to the medium bowl and stir in the melted chocolate and chopped walnuts. Spread this chocolate-walnut mixture evenly in the prepared pan.
Arrange the graham cracker squares in a single layer over the chocolate-walnut base.
Stir the chocolate chips into the remaining batter and pour it over the graham crackers. Carefully smooth the batter to cover the graham crackers completely.
Bake for 20–25 minutes, until the bars spring back when lightly pressed in the center and the top is golden brown.
Cool in the pan on a wire rack until fully set, then cut into squares to serve.
Makes about 25 small bars.
Note: A 9×9-inch pan can be used, but the bars may bake a few minutes faster in the slightly larger pan—watch closely toward the end of baking.