About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. Judy Goodwin

    What happened to the egg white in the Angel Bars? Is it possible the egg white should be beaten and folded into the batter to become the leavening agent? .

    1. Kevin

      Judy – both you and Virginia pose good questions…that is the problem with a recipe from an Amish cook, I can’t usually call them and ask:) So if either of you try it let me know! – Kevin

  2. Virginia

    Hi, Kevin,
    I see the recipe says the pan is 9×12….perhaps that is the problem…have you actually eaten one of these? Are they “angel” because of texture or taste? I’m thinking it should have been in a sheet cake/cookie sheet with sides baking pan and they probably should have been spread out and baked til almost crisp. I haven’t tried the recipe but I have seen bar cookie recipes that didn’t contain soda or baking powder…Guess I should try this and let you know!
    Thanks for sharing it.

  3. Pam

    Now that’s a deceiving name. I would have imagined “Angel Bars” to be white.

  4. Virginia

    I “binged” Amish Angel Bars and pulled-up this recipe which looks suspiciously like the one you posted….so, I’m thinking it is the baking pan and they should be baked until almost crisp…but, I will try it and get back to you in a few days….I don’t think anything is left out of the recipe.

    Miss Lydia J. Yoder

    1 C. butter
    1 C. brown sugar
    1 egg yolk

    1 tsp. vanilla
    2 C. sifted flour
    ? C. chopped nuts

    Pinch of salt
    Mix all together. Press out in cookie sheet. Bake 15 minutes or until nice and brown. Place
    butterscotch chips on hot bars. Spread overall when melted.
    VARIATION: May also be spread with chocolate chips.

    1. Kevin

      Thank you, Virginia, interesting! Good search! Let us know how they turn out if you make them!

  5. Jeanne

    my mom used to make these all the time. Only item missing is oatmeal. She added cup of quick cook oatmeal. Spread out and up the sides on a 9×12 then melt choco chips…. Created a soft, chewy, dense bar and it never had a name…..

    1. Kevin

      Jeanne, how interesting, so no baking powder or soda?

  6. Nana

    Perhaps the flour should be self rising which would provide the leavening. Until there is a real answer I will hold off experimenting as I can’t waste ingredients.

    1. Kevin

      A reader in Florida did try the recipe and she said it turned out great, I’ll try to find out more about what she did!

  7. Martin

    I can assure you that this is the complete recipe. We had these all the time when I was growing up and they’re still one of my favorites. The only thing I do different is substitute the oleo for butter. Press the dough firmly in the bottom of a 9×13 pan. I usually bake about 15-20 minutes at 350°. The edges should be starting to turn just a light brown and the center should start to puff up a little. Enjoy!

    1. Kevin

      Thanks, Martin, for the post, that is interesting!


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