Tom Thumb Bars

Tom Thumb Bars

No idea where my dear mother found this recipe, but it’s our absolutely favorite cookie bar in the entire world. It has everything: salty, sweet, chewy, and crunchy, all wrapped up in one delicious bite. And believe it or not, people who hate coconut, love Tom Thumbs, though coconut is a major ingredient in this recipe. They freeze and also pack well, if you care to send a care package to a child at camp, or as a holiday gift to a friend. Make them with shortening or margarine instead of the butter, and you can eat them after a meat meal.

Tom Thumb Bars

Yield: 16 pieces


  • ½ cup butter or margarine
  • ½ teaspoon salt
  • 1 ½ cups dark brown sugar, packed
  • 1 cup sifted flour
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 tablespoons flour
  • ½ teaspoon baking powder
  • 1 ½ cups shredded coconut
  • 1 cup nuts, coarsely cut


  1. Combine creamed butter and salt. Add ½ cup brown sugar and cream thoroughly. Add 1 cup flour and blend. Spread mixture in 8×12 pan which has been well-greased. Bake at 325°F for 15 minutes or until delicately browned.
  2. Add remaining 1 cup brown sugar and vanilla to beaten eggs, beating until thick and foamy. Then add 2 Tablespoons flour, baking powder, coconut and nuts, and blend. Spread over baked mixture. Return to 325°F oven. Bake 25 minutes.
  3. Cool and cut into small rectangles.