Angel Bars (Angel Squares)
Angel Bars are classic dessert bars with a tender shortbread base and a sweet, chewy coconut topping. Easy to make, rich in flavor, and perfect for holidays, bake sales, or everyday treats.
Equipment
- Mixing bowls
- Hand mixer or whisk
- 9×13-inch baking pan
- Parchment paper
- Spatula
Ingredients
- For the Base:
- ½ cup unsalted butter softened
- ½ cup powdered sugar
- 1 cup all-purpose flour
- For the Topping:
- 2 large eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded coconut
- ½ cup chopped nuts optional
Instructions
- Preheat oven to 175°C (350°F) and line the baking pan with parchment paper.
- Cream butter and powdered sugar until smooth. Mix in flour to form a soft dough.
- Press dough evenly into the pan and bake for 12–15 minutes until lightly set.
- In a bowl, whisk eggs and brown sugar. Add vanilla, flour, baking powder, salt, coconut, and nuts.
- Spread topping over the warm crust and return to oven.
- Bake for 25–30 minutes until golden and set.
- Cool completely before slicing into bars.
Notes
- Use sweetened coconut for a more traditional flavor.
- Let bars cool fully to get clean slices.
- Store in an airtight container for up to 4 days.
- Can be frozen for up to 2 months.
