Simple Dessert Bars Recipes

These simple dessert bars recipes from Mom's 1920s recipe scrapbooks bring back memories of sweet treats made with love in Grandma's kitchen. From the irresistible Magic Cookie Bars loaded with chocolate chips and nuts, to the fancy Fruit Filled Chocolate Bars with their homemade fig and walnut or pineapple-coconut fillings, these vintage bar recipes are sure to please.

You'll also discover an old-fashioned Spicy Walnut Molasses Bar and a delectable Caramel Nut Bar that date back to 1916. These easy-to-make dessert bars are perfect for family gatherings, bake sales, or anytime you're craving a nostalgic sweet treat.

Simple Dessert Bars Recipes: Classic Magic Cookie Bar & More

Mom's Recipe Scrapbooks (1920s)

Magic Cookie Bars

1/2 cup butter
1-1/2 cups graham cracker crumbs
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1/2 pkg semi-sweet chocolate chips
1/2 pkg Reese's® peanut butter chips
1-1/3 cups sweetened coconut
1 cup chopped nuts

Preheat oven to 350°F (325°F for glass dish). In 13 X 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle Brand® evenly over crumbs. Top with remaining ingredients; press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly in fridge and cut into bars. Store loosely covered at room temperature. Makes 2 to 3 dozen bars, depending on the size you make them.

Magic Cookie Bars Variation

When I make simple dessert bars recipes, I don't prefer coconut so I leave it out. And when I put the sweetened condensed milk in, I first melt caramels in with the condensed milk — I'm really big on the chocolate/caramel thing!

But, I also don't limit myself to just chocolate chips. I put in whatever I have in my cupboard; it might be white chocolate or butterscotch. I just mix a variety together. I have also put in some toffee bits to add a little crunch to it. VERY RICH TASTING! —Anon

Fruit Filled Chocolate Bars

4 Squares Baker's® Unsweetened Chocolate
1/2 Cup milk
1/2 Cup light brown sugar, firmly packed
3 Cups sifted flour
2 Teaspoons baking powder
1/4 Teaspoon salt
1/4 Cup butter or shortening
1 Cup light brown sugar, firmly packed
1 Egg, unbeaten
2 Tablespoons milk
1-1/2 Teaspoons vanilla flavoring

Combine chocolate and milk in top of double boiler. Cook over boiling water until blended and thickened, stirring constantly. Add 1/2 cup brown sugar and continue cooking 5 minutes. Allow to cool.

Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add 1 cup brown sugar gradually, and cream together until light and fluffy. Add egg and beat well.

Stir in chocolate mixture, milk, and vanilla. Add flour all at once and mix well. Chill overnight or until firm enough to roll. Divide dough in six equal parts. Roll each portion of dough 1/8 inch thick on slightly floured board, into rectangular sheet 4-1/2 x 12 inches.

Spread 1/3 cup filling (below) in 1-1/2 inch strip down center of dough. Fold dough over filling, brush edges with milk, and seal. Place seam-side down on ungreased baking sheet and brush with milk.

Bake in moderate oven (350°F) 20 minutes, or until done. Let cool in pan 5 minutes, then cut diagonally in bars, 1 inch wide. Makes about 5-1/2 dozen bars.

Fig Filling With Walnuts

Combine 2/3 cup ground figs, 3 tablespoons sugar, 1/3 cup water, and 4 teaspoons grated orange rind in saucepan. Cook about 4 minutes, or until thickened, stirring constantly.

Add 1-1/2 teaspoons lemon juice and 1/2 cup coarsely chopped walnut meats. Cool. Makes about 1 cup filling.

Pineapple Coconut Filling

Mix 3 tablespoons sugar, 2 1/2 teaspoons cornstarch, a dash of salt, and 2 tablespoons canned pineapple juice in top of double boiler. Add 2/3 cup canned crushed pineapple, well drained.

Place over boiling water and cook 12 minutes, stirring occasionally. Add 1 1/2 teaspoons lemon juice and 2/3 cup flaked coconut. Cool. Makes 1 cup filling.

Spicy Walnut Molasses Bar

1/4 cup butter, 1/4 cup lard, 1/4 cup boiling water, 1/2 cup brown sugar, 1/2 cup molasses, 1 teaspoon soda, 3 cups flour, 1/2 tablespoon ginger, 1/3 teaspoon grated nutmeg, 1/8 teaspoon clove, 1 teaspoon salt, chopped walnut meat.

Pour water over butter and lard, then add sugar, molasses mixed with soda, flour, salt, and spices. Chill thoroughly, roll one-fourth inch thick, cut in strips three and one-half inches long by one and one-half inches wide. Sprinkle with nutmeat and bake ten minutes (325°F). —The Boston Cooking-School Cook Book (1916)

Caramel Nut Bar

2 tablespoons brown sugar, 1/8 teaspoon salt, 1/4 cup butter, 1/4 cup boiling water, 1/2 cup brown sugar, 1/2 cup flour, 2 tablespoons English walnut meat finely chopped, halves of walnuts or almonds to garnish.

Caramelize two tablespoons sugar, add butter and water, and boil two minutes. Remove from fire, add remaining sugar, flour mixed with salt, and walnut meat.

Spread in pan. Crease in two-inch squares, and decorate with nutmeats. Bake in a slow oven (325°F), and remove from pan at once. —The Boston Cooking-School Cook Book (1916)