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Home » Recipes » Desserts Recipes

Old Fashioned Hoosier Peanut Bars

Published: Aug 10, 2012 Last Updated: May 15, 2022 by Marye 649 words. | About 4 minutes to read this article.

Old fashioned bar cookie with a chewy bottom layer, chocolate layer, and a crispy meringue topped with peanuts. Perfect for those who love salty and sweet together.
Total time 45 minutes
Jump to Recipe

These easy bar cookies are an old fashioned treat.

hoosier peanut bars

I have tried every way I can think of to research the beginnings of Hoosier Peanut Bars.

The name sounds like something from the 1930s and I found out that a version of the bar cookies were entered into the Pillsbury Bake-Off in 1949 by Edgar Bleeke of Fort Wayne, Indiana. He won, by the way.

My version is based on a recipe from a 1950's cookbook put out by the Federation of Women's Clubs, whoever that was.

It is a collection of recipes from all over the country and is truly falling apart on me. I love these old cookbooks.

The recipes change from decade to decade and you can see how America's tastes have changed. I would love to say that they have evolved but in most cases that wouldn't be true.

peanut bars

When you make these- because most certainly you will - appreciate the difficulty that someone endured to make it possible for you to enjoy peanuts.

In my research I came across several comments about people not being able to get the meringue to stiffen up and stand in peaks. I even read one site where the writer shrugged it off and said not to worry about it.

meringue

Worry about it. There is no reason you can't get the meringue right if you follow a few simple tips:

  • Try to make these on a dry day. The less humidity the better.
  • Always use egg whites at room temperature.
  • Egg whites can't have even a molecule of fat or they won't whip. No greasy residue on bowls or kitchen tools, no oils from fingers, no spot of egg yolk no matter how small.
  • Rinse the clean mixer bowl and beaters with vinegar just before making the meringue. Do not rinse the vinegar out ... just dump out the excess. The acid helps the meringues hold up.
  • Whip the egg whites until they are foamy and translucent before you start to add sugar.
  • Add the sugar slowly. I timed this - it took me ten minutes to use up the sugar a tablespoon at a time. Whip well after every addition.
  • Check that the sugar is completely dissolved by rubbing a little of the meringue between your finger and thumb.
ingredients for hoosier bars

I also use both Tahitian and Bourbon vanillas in this recipe because the combination gives a nice depth of flavor.

peanut bars

Follow the steps exactly and I think you will find that this recipe is easy, and soon becomes a favorite.

hoosier peanut bars
hoosier peanut bars
5 from 1 vote

Old Fashioned Hoosier Peanut Bars

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Old fashioned bar cookie with a chewy bottom layer, chocolate layer, and a crispy meringue topped with peanuts. Perfect for those who love salty and sweet together.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings:18 bars
Calories:
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • ½ cup sugar
  • 1 ½ cups brown sugar, (dark brown will give more flavor)
  • 2 eggs, , room temperature and separated
  • 2 teaspoons vanilla
  • 3 tablespoons of water
  • 6 ounces chocolate chips
  • ½ cup coarsely chopped salted peanuts
  • ½ cup coarsely chopped honey roasted peanuts
  • ¼ cup vinegar

Instructions

  • Preheat oven to 325F.
  • Grease a 13x9 inch pan.
  • Mix the peanuts together.
  • Mix the flour, baking powder and salt in a large bowl.
  • Cream butter, white sugar and ½ cup of the brown sugar in a bowl until light and fluffy.
  • Add egg yolks and vanilla and beat well.
  • Add water and flour mixture and beat on low speed until well mixed.
  • Press the dough into the bottom of the pan.
  • Sprinkle with the chocolate.
  • Rinse a clean bowl and whisk attachment with cider vinegar. Pour out the vinegar but do not rinse with water.
  • Add the egg whites to the bowl and beat until foamy.
  • Slowly add the remaining 1 cup of brow sugar a tablespoon at a time, beating until stiff and glossy.
  • Spead the meringue over the chocolate layer.
  • Sprinkle peanuts over the meringue.
  • Bake at 325F for 30 minutes.
  • Turn oven off and keep the bars in the oven for 30 minutes without peeking.
  • Remove bars from oven, cool, and cut into 18 pieces.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Amanda Aquina

      August 30, 2019 at 6:05 pm

      I just made these. My grandma used to make them all the time. I used your recipe because my grandma's did have the oven temp or time. However, I think you butter amount is incorrect. My sugar butter mixture was by no means creamy, more like lumpy sugar. Everything else turned out great but the bottom is just kind of mush.

      Reply
      • Marye

        September 06, 2019 at 1:05 pm

        I'll try to remake it soon to check but it's the recipe I've always used successfully

    2. Pam

      January 12, 2014 at 7:26 pm

      My mother made these all the time back in the early 1950's when us kids were growing up in Illinois., very close to Indiana. She gave me the recipe some years ago, but I misplaced it. Thank goodness for "google"! I had totally forgotten about the meringue part. I can't wait to make them. Good memories!

      Reply
    3. leon sauke

      December 19, 2013 at 8:10 pm

      an exemplary presentation. my mother used to make these and they were my favorite. thanks, I hope to give it a try.

      Reply
    4. daf

      August 10, 2012 at 1:00 pm

      These peanut bars look delicious... and I love... love... love your story!!
      Thanks for sharing it...

      Reply
    5. Elissa Carey

      August 10, 2012 at 12:36 pm

      Low humidity huh....I may have to wait to make these in the winter then since I live in Georgia where summer is a wet blanket of heat and humidity. I'm pretty sure it's like that for you in TX too. 🙂

      Reply
      • marye

        August 10, 2012 at 12:38 pm

        If you have the air conditioning on under 80F it dries it out enough for it to work.

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