Chocolate Tom Thumb Bars Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 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.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough evenly in bottom of pan; sprinkle sugar over top.
• Bake 19 to 23 minutes or until light golden brown. Using end of wooden spoon, immediately make 40 (1/2-inch) indentations in baked bar (8 rows by 5 rows) without going through to bottom of pan. Clean off end of wooden spoon with paper towel as needed. Fill each opening with 1/4 teaspoon jam. Cool completely, about 1 hour.
• Cut bars into 8 rows by 5 rows so jam is in center of each piece. Remove bars from pan. Store covered in airtight container in single layer.

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in toffee bits.
• Shape dough into 48 (1 1/4-inch) balls. Place balls 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using back of round metal measuring 1/2 teaspoon, make 1-inch circle indentation in center of each cookie, wiping spoon occasionally to reduce sticking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave Filling ingredients uncovered on High 30 seconds; stir. Continue to microwave in 10-second increments until chips are melted and mixture can be stirred smooth. Spoon 1/2 teaspoonful of the filling into indentation in each cookie. Top with nonpareils. Let stand about 2 hours or until filling is set. Store covered in refrigerator.

Steps:

• BASE:.
• Cream shortening and 1/2 cup brown sugar.
• Add salt and 1 cup sifted flour.
• Mix until crumbly.
• Place in a well greased 7 x 11 inch pan.
• Bake in 325 degree Fahrenheit oven for 15 minutes.
• TOPPING:.
• While base if baking, mix 2 Tablespoons flour, baking powder, salt, and eggs.
• Add brown sugar.
• Gradually add vanilla.
• Add nuts and coconut.
• Pour over partially baked base.
• Return to 325 degree Fahrenheit oven for 25 minutes.
• Cut into bars.
• Yield depends on size of cuts.

Steps:

• Combine shortening,salt, and 1/2 cup brown sugar in large mixing bowl and cream together. Add 1 cup flour and mix together.
• Spread mixture in large (13- x 9-inch) greased baking pan. Bake at 325 degrees for 15 minutes or until delicately browned.
• In a medium mixing bowl comin remaining 1 cup brown sugar, vanilla and eggs, beating until thick and foamy. Add 2 tablespoons flour, baking powder, coconut, and nuts. Stir until well blended.
• Spread coconut mixture over baked mixture. Return to 325 degree oven and bake 25 minutes.
• Cool and cut into squares to serve.