These straightforward nut burgers are excellent. They’re far superior to any I’ve ever had from a restaurant or prepared using other methods. Serve alongside any kind of chip, including tortilla, blue corn, sweet potato, or vegetable chips.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 36 |
| Yield: | 36 bar cookies |
Ingredients
- ½ cup shortening
- ½ teaspoon salt
- ½ cup packed dark brown sugar
- 1 cup all-purpose flour
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 1 ½ cups coconut
- 1 cup chopped walnuts
- 2 eggs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan.
- In a medium bowl, mix together the shortening and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan.
- Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C).
- Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust.
- Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 45 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Of course I love this sweetchewy wonderfullness on a shortbread crust. I am always irritated that people rate a recipe when they have changed the ingredients. My rating is based on the original recipe. My tweaks, for repeat recipes,butter instead of shortening, or a blend thereof, a dash of maple flavoring, pecans instead of walnuts ( squirrels ate this years crop), a couple tablespoons of maple syrup for the super dry coconut flakes my cheap, but willing to grocery shop, husband brings home. There can be quite a difference on the moisture content of coconut flakes. Secondly, I tried baking in 8×8 vs 9×9 vs 9×13 pans adjusting baking time for thinness of cookie, I was thinking the thicker bar would be better, but found the thinnest bar was actually the best, at least for this family. Thanks to those who write reviews. I read them and find good ideas therein.
Glad to find this recipe. I loved Tom Thumb Bars growing up
My grandmother raised me and told me when I was 6 yrs old that if I could read I could cook. This was one of the first cookies that she had me bake. She substituted pecans for the walnuts. She had to print the recipe for me because I could not read cursive. Still have the recipe card, it is 60 yrs old.
These bars were magnificent! I used Nutiva red palm oil / coconut oil shortening and the crust simply melted in your mouth. Absolutely phenomenal. I also used unsweetened shredded coconut and the overall taste was sweet but certainly not overly so. I gave a bunch out to my neighbors and the response was incredible. Definitely a keeper!
Turned out great. My hubby doesn’t like nuts so I substituted dark chocolate chips for the nuts.
This recipe similar to the recipe my mother made and was a personal favorite. We called them chews. The main difference was her recipe did not have salt or walnuts.
These cookie bars brought back such great memories. As a child in the 60’s we went to Nanny’s house in Halifax and these were the buffet drawer favorite. Captured the memory exactly! Thank you!
I find these overly sweet and soft. The best part of them for me was the walnuts. I will not make them again.
Yum! I halved the recipe and baked in a 9×9 inch brownie pan, so I cut each baking time by 5 minutes. For my fiancee’s benefit, I replaced the walnuts with 1/2 cup chocolate chips and I also added 1/4 cup rolled oats. I chose this recipe because the name was interesting and because I prefer classic recipes, but I’m glad they turned out well. ;p Going into the recipe book for sure.
Super easy and super delicious! I can say nothing more!!!
These bars were fairly simple to make and the ingredients were on hand. They were pretty good, however I thought the crust was a little bit too salty. If you use unsalted butter, then adding the salt is probably a good idea, but if you are using salted butter, don’t add very much salt. It doesn’t need it. I will probably make this again, but I think I will continue my search for the ultimate coconut bar cookie.
These bars are very very good. Moist and flavorful. We love coconut and walnuts, so I increased each by 1/2 cup. For an extra sweet treat, frost with cream cheese icing. These freeze well, too. Thanks Juanita!