Raggedy Ann Bars: A Nostalgic Sweet Treat with a Wonderful Chew

There’s something profoundly comforting about a recipe that feels like a hug from the past. For me, Raggedy Ann Bars are exactly that – a taste of childhood, a flicker of memory from simpler times. I can vividly recall my grandmother, her hands dusted with flour, humming a tune as she pulled a pan of these delightfully chewy, slightly crisp bars from her oven. The aroma of toasted coconut and sweet brown sugar would fill her kitchen, a signal that pure, unadulterated joy was about to be served. These bars aren’t fancy, they aren’t complicated, but they are undeniably delicious and hold a special place in my culinary heart.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 9
• Yield: 1 9×9 inch pan
• Dietary Type: Contains Gluten, Dairy, Eggs, Nuts, Coconut

Ingredients

These simple ingredients come together to create a texture and flavor combination that is truly unique. The base is a tender, slightly crumbly shortbread-like layer, topped with a gooey, chewy concoction that’s packed with flavor.

For the Base:

• 1⁄4 cup butter, softened
• 1⁄2 cup brown sugar
• 1 cup all-purpose flour
• 1⁄4 teaspoon salt

For the Topping:

• 2 eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 1 cup Rice Krispies cereal
• 1 cup chopped nuts (pecans or walnuts are wonderful here)
• 1 cup shredded coconut

Equipment Needed

To bring these Raggedy Ann Bars to life, you’ll need a few standard kitchen tools:

• 9×9 inch baking pan
• Medium mixing bowl
• Large mixing bowl
• Electric mixer (handheld or stand mixer) or a sturdy whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Oven
• Cooling rack

Instructions

Creating Raggedy Ann Bars is a straightforward process, designed for home bakers of all levels. The key is in the layering and the gentle baking, which allows the flavors to meld and the textures to develop perfectly.

1. Prepare the Base: Begin by preheating your oven to 350°F (175°C). In a medium mixing bowl, cream together the softened butter and 1/2 cup of brown sugar until well combined and smooth. This process should be thorough, ensuring no lumps of butter remain.
2. Add Dry Ingredients for Base: Next, add the 1 cup of all-purpose flour and 1/4 teaspoon of salt to the butter and sugar mixture. Mix until the ingredients are just combined and form a crumbly dough. Be careful not to overmix at this stage; you want the texture to remain somewhat tender.
3. Form the Base Layer: Take your 9×9 inch baking pan and press this crumbly mixture evenly into the bottom. Ensure you create a uniform layer, as this will form the foundation of your bars.
4. Pre-bake the Base: Place the pan in the preheated oven and bake for 15 minutes. This initial baking will set the base and give it a slightly crisp texture before the topping is added. Once baked, remove the pan from the oven and set it aside while you prepare the topping.
5. Prepare the Topping Mixture: In a large mixing bowl, beat the 2 eggs until they are fluffy and light in color. This aeration is important for the texture of the topping.
6. Incorporate Wet Ingredients for Topping: Gradually beat in the remaining 1 cup of brown sugar, the 1 teaspoon of vanilla extract, and the remaining 1/4 teaspoon of salt into the beaten eggs. Continue beating until everything is well incorporated and the mixture is smooth and glossy.
7. Add the Textural Elements: Now comes the fun part where you stir in the textural components. Gently fold in the 1 cup of Rice Krispies cereal, the 1 cup of chopped nuts, and the 1 cup of shredded coconut into the egg and sugar mixture. Use a rubber spatula or wooden spoon to combine, ensuring these ingredients are evenly distributed throughout the wet mixture.
8. Apply the Topping: Carefully spread this topping mixture evenly over the pre-baked base layer in the 9×9 inch pan. Try to cover the entire surface of the base as much as possible.
9. Bake the Bars: Return the pan to the 350°F (175°C) oven. Bake for another 12 to 15 minutes. You are looking for the topping to be set and lightly golden around the edges. The center should appear cooked and not overly wet, but still retain a chewy quality.

Expert Tips & Tricks

To elevate your Raggedy Ann Bars from good to absolutely sensational, consider these professional insights:

• Butter Softness is Key: For the base, ensure your butter is softened, not melted. This allows it to cream properly with the sugar, creating the right crumbly texture. If it’s too cold, it won’t mix well; if it’s melted, the base will be too greasy.
• Don’t Overbake: The topping of Raggedy Ann Bars is meant to be delightfully chewy. Overbaking will result in a hard, brittle topping. Keep an eye on them in the final minutes of baking; they should look just set with perhaps a hint of golden-brown around the edges.
• Cooling is Crucial: Allow the bars to cool completely in the pan on a wire rack before cutting. This is essential for them to set properly, ensuring clean cuts and preventing them from falling apart. Attempting to cut them while warm can lead to a messy, crumbly result.
• Ingredient Quality Matters: While these are simple bars, using good quality butter, fresh nuts, and flavorful vanilla extract will make a noticeable difference in the final taste.
• Uniform Nut Chop: For the nuts in the topping, aim for a relatively uniform chop. This ensures consistent texture and prevents some pieces from burning while others remain untoasted.

Serving & Storage Suggestions

Raggedy Ann Bars are best served at room temperature, which allows their chewy texture and sweet flavors to be fully appreciated. They are wonderfully standalone treats, perfect with a cup of coffee, tea, or a cold glass of milk.

For storage, these bars are quite forgiving. Once completely cooled, you can store them in an airtight container at room temperature for up to 3 days. If you find your kitchen is particularly warm, or if you want to extend their freshness slightly, they can also be stored in the refrigerator for up to a week.

To reheat, you can gently warm them in a low oven (around 300°F or 150°C) for a few minutes until they are slightly softened, or simply enjoy them at room temperature. They also freeze beautifully; wrap individual bars or the entire pan tightly in plastic wrap and then in foil. They will keep in the freezer for up to 2 months. Thaw at room temperature before enjoying.

Nutritional Information

Here is an approximate nutritional breakdown for a single serving of Raggedy Ann Bars. Please note that these values can vary based on the specific brands and types of ingredients used, particularly the nuts and butter.

Nutrient	Amount per Serving	% Daily Value
Calories	406 kcal
Total Fat	18 g	23%
Saturated Fat	8 g	40%
Cholesterol	61 mg	20%
Sodium	354 mg	15%
Total Carbohydrate	58 g	21%
Dietary Fiber	2 g	7%
Total Sugars	41 g	82%
Protein	6 g	12%

Note: The % Daily Value is based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the classic Raggedy Ann Bar recipe is perfect as is, there’s always room for a little culinary creativity:

• Nut-Free Option: For those with nut allergies, you can simply omit the nuts. The bars will still have a wonderful texture and flavor from the Rice Krispies and coconut. You could also consider adding an extra half cup of Rice Krispies or coconut for more bulk.
• Different Cereal: While Rice Krispies are traditional, feel free to experiment with other crispy cereals like corn flakes or even a puffed rice cereal.
• Add Chocolate: For a decadent twist, consider adding 1/2 cup of chocolate chips (milk, semi-sweet, or dark) to the topping mixture along with the Rice Krispies, nuts, and coconut.
• Citrus Zest: A teaspoon of orange or lemon zest added to the topping mixture can provide a bright, refreshing contrast to the sweetness.

FAQs

Q: Can I make this recipe in a larger pan, like a 9×13 inch pan?

A: Absolutely! To make Raggedy Ann Bars in a 9×13 inch pan, you will need to double the entire recipe. This will ensure you have enough base and topping to cover the larger pan properly.

Q: My base seems too crumbly to press into the pan.

A: If your base mixture is very dry and crumbly, you can add a tiny bit more softened butter, about a teaspoon at a time, until it just begins to hold together when squeezed. Be careful not to add too much, or the base will become greasy.

Q: The topping looks a bit runny when I spread it. Is that normal?

A: Yes, the topping mixture for Raggedy Ann Bars will be quite soft and spreadable, similar to a thick batter or cookie dough. It’s designed to become chewy and set as it bakes.

Q: Can I use margarine instead of butter for the base?

A: While butter provides the best flavor and texture for the base, you can use a good quality margarine that’s suitable for baking. However, results may vary slightly in terms of crispness and richness.

Q: How do I get clean cuts when slicing the bars?

A: The key to clean cuts is to ensure the bars are completely cooled before slicing. Use a sharp knife, and consider wiping the blade clean with a damp cloth between cuts if any residue starts to build up.

Raggedy Ann Bars are a testament to the fact that sometimes, the simplest recipes are the most rewarding. They are a perfect example of how a few humble ingredients can be transformed into something truly special, capable of bringing smiles and cherished memories. So, gather your ingredients, perhaps put on some classic tunes, and embark on the delightful journey of creating these beloved bars. I’m confident they’ll become a treasured part of your baking repertoire, just as they are mine.