Tom Thumb Bars
Tom Thumb Bars are chewy dessert bars made with a buttery brown sugar crust, a sweet coconut and nut topping, and rich vanilla flavor.
12 Servings
Ingredients
For the Crust:
- ⅔ cup unsalted butter softened
- 1¼ cups all-purpose flour
- ⅔ cup dark brown sugar packed
- 1 teaspoon salt
For the Topping:
- 1 cup dark brown sugar packed
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- 1¾ cups sweetened shredded coconut
Instructions
Preheat and prepare the baking dish:
- Preheat the oven to 325°F (165°C). Grease a 9x13-inch baking pan with butter or non-stick spray and set aside.
Prepare the crust:
- In a large mixing bowl, combine the softened butter and brown sugar. Mix until fully incorporated and smooth. Add the flour and salt, and stir until the mixture forms a soft dough.
- Transfer the dough to the prepared pan and press it into an even, thin layer across the bottom. Bake for 13–15 minutes, or until the edges are just beginning to turn golden. Remove from the oven and set aside.
Prepare the topping:
- While the crust is baking, in a separate bowl, whisk together the brown sugar, flour, and baking powder until combined. Add the eggs and vanilla extract. Mix for 1–2 minutes until slightly airy and lighter in color.
- Fold in the chopped nuts and shredded coconut until evenly distributed throughout the mixture.
Assemble and bake the bars:
- Spread the prepared topping over the baked crust, smoothing it into an even layer. Return the pan to the oven and bake for an additional 20–25 minutes, or until the topping is set and the edges are golden brown.
Cool and serve:
- Allow the bars to cool completely in the pan before slicing into squares. Serve at room temperature.
Notes
To make these Tom Thumb Bars gluten-free, substitute the all-purpose flour in both the crust and topping with a gluten-free 1:1 baking flour blend that contains xanthan gum or another binder. Additionally, confirm that all other ingredients (especially baking powder and shredded coconut) are labeled certified gluten-free to avoid cross-contamination. The texture may be slightly softer but will still hold together well and offer the same nostalgic flavor and chew.