By Kevin Williams
I was looking for an easy, quick Amish dessert recipe to share with all of you on this website. I picked up a trove of recipes from Highland County which I was given permission to share. So I settled upon an easy, quirky recipe for “Angel Bars.” Heavenly, because the recipe seemed so simple. But there was something missing. First thing I noticed when I was making the recipe was the absence of baking powder or baking soda or even a self-rising type bread flour. Nope, nothing like that. But I thought maybe it was just some funky recipe that didn’t call for it. In retrospect, I think my instincts were right, there is probably some missing baking powder that would have caused the bars to really fluff up and be delicious. So I will share the recipe with you and you can play detective and make it yourself. Without a baking powder it was okay (very heavy vanilla flour),just very squishy and doughy.
Other questions about the recipe include: baking temperature? The recipe does not specify, so I just did that old fallback of 350. Also, the “press into a pan” confounded me. How thin do you press? So I just said heck with it and put it into a 9 X 9 square pan and I think that probably would have worked okay had their not been a missing ingredient.
Serves: 24 bars
- 1 cup oleo, softened
- 1 cup brown sugar
- 1 egg yolk
- 2 cups flour
- 1 teaspoon vanilla
- pinch of salt
- 1 cup chocolate chips
- Soften oleo, but do not melt.
- Stir in other ingredients, except chips.
- Press out flat on 9 X 12 inch pan.
- Bake 15 minutes.
- Very important not to overbake.
- After it is baked, spread chips over top.
- Let it stand until it melts and then spread evenly.