Tom Thumb Cookie Bars are a classic mid-century American dessert featuring layers of brown sugar richness, coconut, and nuts baked to a chewy, golden perfection. This 1949 recipe captures the comforting simplicity of post-war baking, when pantry staples like Spry shortening and brown sugar formed the heart of homemade treats. Beloved for its chewy texture and toasted coconut topping, this nostalgic cookie bar evokes warm kitchen aromas and timeless family gatherings, pairing perfectly with coffee or milk. Its buttery base and caramelized topping make it both rustic and indulgent, a hallmark of vintage American baking.
Ingredients
Base Layer:
- ½ cup Spry (or vegetable shortening)
- ½ tsp salt
- ½ cup brown sugar (firmly packed)
- 1 cup sifted flour
Topping:
- 2 eggs
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 tbsp flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups shredded coconut
- 1 cup nuts (coarsely chopped (walnuts or pecans recommended)
Instructions
Step 1: Prepare the Base
- Combine Spry (shortening), salt, and brown sugar.
- Cream together until smooth and fluffy.
- Add sifted flour and blend well.
- Spread the mixture evenly into a greased 8x12x2-inch pan.
- Bake at 325°F (moderate oven) for 18 minutes.
Step 2: Prepare the Topping
- Beat 2 eggs, then add brown sugar and vanilla.
- Continue beating until the mixture becomes thick and frothy.
- Stir in flour, baking powder, and salt.
- Add shredded coconut and nuts, mixing until combined.
Step 3: Assemble and Bake
- Spread topping mixture evenly over the partially baked base.
- Return to oven and bake slowly at 325°F for 25 minutes, or until golden brown.
- Cool completely before cutting into bars.
Tips
- Use butter or vegetable shortening if Spry is unavailable today.
- Line pan with parchment for easier removal and cleaner cuts.
- Substitute pecans, walnuts, or mixed nuts according to taste.
- Lightly toast nuts before adding for deeper flavor.
- Add a small handful of chocolate chips for a sweeter variation.
- Allow bars to cool completely before cutting to help them set.
- For thinner bars, use a larger pan; for thicker bars, a slightly smaller one.
- A pinch of cinnamon in the topping adds warm spice.
- If using unsweetened coconut, add 1 to 2 tablespoons extra sugar.
- Store in an airtight container; these freeze well for make-ahead treats.
Nutrition
Calories: 220kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 95mgPotassium: 85mgFiber: 1gSugar: 20gVitamin A: 40IUCalcium: 25mgIron: 0.8mg
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