Amish Angel Bars, what is missing?
By Kevin Williams
I was searching for an easy, quick Amish dessert to share on this site and came across a simple recipe for “Angel Bars.” The recipe I received from Highland County was quirky and minimal — so straightforward it felt almost heavenly. But while testing it I noticed a few omissions that made the finished bars denser and more dough-like than I expected. In particular, the original instructions include no leavening agent: no baking powder, baking soda, or self-rising flour. That absence likely explains why the bars don’t rise or develop a lighter texture.
Despite that, the flavor—dominant vanilla and brown sugar—was pleasant, especially with melted chocolate spread over the top. The preparation is quick and requires only a handful of pantry staples, which makes this an attractive Amish dessert recipe for busy bakers. Below you’ll find the cleaned-up, easy-to-follow recipe and practical tips so you can decide whether to follow the original closely for an authentic, dense bar or to add a leavening agent for a lighter result.
- 1 cup oleo (margarine), softened
- 1 cup packed brown sugar
- 1 egg yolk
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup chocolate chips
Optional: 1 teaspoon baking powder for a lighter texture (note: this is not in the original Highland County version).
- Preheat the oven to 350°F (175°C). Grease a 9 x 12-inch baking pan or line it with parchment paper.
- Soften the oleo (margarine) until spreadable but not melted. If using a stand mixer or hand mixer, beat just until creamy.
- Stir in the brown sugar and egg yolk until combined. Add the vanilla and a pinch of salt.
- Gradually mix in the flour until a uniform dough forms. If you prefer a slightly lighter bar, fold in 1 teaspoon baking powder with the flour.
- Press the dough evenly into the prepared 9 x 12-inch pan. Aim for a consistent thickness so the bars bake evenly.
- Bake about 15 minutes, or until the edges are set and just beginning to turn golden. Be careful not to overbake — the original recipe emphasizes a soft, tender texture.
- Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the hot surface.
- Let the chocolate sit a few minutes to melt, then spread smoothly over the top with a spatula. Allow the bars to cool completely before cutting into squares.
Notes and baking tips: These Amish Angel Bars are intentionally simple. If you prefer a lighter, more cake-like bar, add the optional teaspoon of baking powder or use self-rising flour in place of the all-purpose flour and omit the added salt. Press the dough to a uniform thickness in the 9 x 12 pan to ensure even baking; if you press it too thin it will bake faster and risk becoming overly crisp. The recipe is forgiving and quick, making it a good staple for potlucks or a last-minute dessert.
Because the original recipe did not specify oven temperature or pan size in detail, the 350°F and 9 x 12-inch pan used here are practical defaults that work well. The finished bars are sweet with a pronounced vanilla and brown sugar flavor; the melted chocolate topping adds richness and an attractive finish. Whether you recreate the original dense version or adapt it with baking powder, these Angel Bars are an easy Amish dessert to keep in your recipe collection.