Tom Thumb Bars (Coconut Specialties)

Recipe View 5 mins Preheat the oven to 325°F (165°C). Grease a 9x13 inch baking pan. (5 minutes)

Recipe View 3 mins In a medium bowl, cream together the softened shortening and 1/2 cup of packed dark brown sugar until smooth and well combined. (3 minutes)

Recipe View 2 mins Gradually incorporate 1 cup of all-purpose flour and the salt into the creamed mixture until just blended. Be careful not to overmix. (2 minutes)

Recipe View 5 mins Press the dough evenly into the prepared baking pan, creating a smooth, consistent layer for the crust. (5 minutes)

Recipe View 15 mins Bake the crust in the preheated oven for 15 minutes, or until delicately golden brown around the edges. (15 minutes)

Recipe View 2 mins Remove the crust from the oven. Increase the oven temperature to 350°F (175°C). (2 minutes)

Recipe View 3 mins While the crust is baking, prepare the filling. In a separate medium bowl, whisk together 1 cup of packed dark brown sugar, the 2 tablespoons of all-purpose flour, and the baking powder until evenly distributed. (3 minutes)

Recipe View 5 mins Incorporate the eggs and vanilla extract into the dry ingredients, beating until the mixture is thick and foamy, ensuring a light and airy texture. (5 minutes)

Recipe View 3 mins Gently fold in the shredded coconut and toasted chopped walnuts until well combined, being careful not to deflate the mixture. (3 minutes)

Recipe View 2 mins Evenly spread the coconut-walnut filling over the warm, pre-baked crust, ensuring it reaches all corners of the pan. (2 minutes)

Recipe View 25 mins Return the pan to the preheated oven and bake for 25 minutes, or until the bars are lightly browned and puffed up, with the filling set. (25 minutes)

Recipe View 1 hrs Remove the bars from the oven and allow them to cool completely in the pan on a wire rack before cutting into small, irresistible bars. (60 minutes)