Tom Thumb Bars Recipe
Buttery crumb bars layered with raspberry jam, coconut, and pecans. Cozy, nostalgic, and wonderfully simple to bake.
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Servings:
Ingredients
Main Ingredients
- 14 tbsp unsalted butter, softened room temperature
- 0.75 cup packed light brown sugar
- 0.25 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 cup all-purpose flour spooned and leveled
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 0.75 cup raspberry jam stirred until spreadable
- 0.75 cup sweetened shredded coconut
- 0.75 cup chopped pecans or walnuts
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9-inch square pan with parchment and lightly grease.
- Cream butter with both sugars until smooth and slightly fluffy.
- Beat in vanilla until combined.
- Whisk flour, baking powder, and salt in a bowl.
- Mix dry ingredients into the butter mixture until clumps form. Reserve about 1 1/2 cups for topping.
- Press the remaining crumb mixture firmly into the prepared pan.
- Warm jam briefly if thick. Spread it evenly over the crust.
- Toss reserved crumbs with coconut and pecans. Sprinkle over the jam in an even layer.
- Bake 28–33 minutes, until golden and the jam bubbles at the edges.
- Cool completely in the pan. Lift out, then cut into bars.
Notes
Swap raspberry jam with apricot or strawberry for a fun twist. For tidy slices, chill 30 minutes before cutting. Store covered at room temperature for 2 days or refrigerate up to 1 week; freeze up to 2 months.
This recipe is an original creation inspired by classic Tom Thumb Bars Recipe flavors. All ingredient ratios and instructions are independently developed.