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Easy Gumdrop Bars

These easy gumdrop bars are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages. A lunchbox or after school favourite.

Easy Gumdrop Bars stacked on white plate surrounded by baking gums

Easy Gumdrop Bars

Our annual November Cookie Blitz is off to a colourful and delicious start with a family favourite; gumdrop bars. These are soft and chewy with colourful candy bursts and a creamy vanilla frosting.

I always get questions about the gumdrops for this recipe. Here in Canada, these are carried by Bulk Barn, but I have been told sometimes only seasonally.

Baking gumdrops in a clear glass bowl with additional gumdrops strewn around it.

Baking gums. Firmer gumdrops made specifically for baking.

If you can’t find them try cutting up larger gumdrops instead. Very soft gumdrops are not suitable though. Be sure to use the firmest ones you can find.

These cookie bars are also exceptionally good for the freezer but you’d better get them in there ASAP, especially of there are hungry little ones in the house. They are going to love these.

Easy Gumdrop Bars close up photo of a single iced cookie bar

Easy Gumdrop Squares

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Newfoundland Christmas Cookie Recipes

 
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Originally published November 2013. Updated November 2019.

Easy Gumdrop Bars stacked on white plate surrounded by baking gums
Yield: 25 cookie bars

Easy Gumdrop Squares

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ideal for the holiday freezer, these easy cookie bars are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Ingredients

  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp lemon extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups flour
  • ½ cup fine unsweetened coconut, optional
  • 3/4 cup baking gumdrops, cut in half

FOR THE FROSTING

  • 2 cups icing sugar, powdered sugar
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 -2 tbsp milk

Instructions

  1. Cream butter sugar until light and fluff.
  2. Add the eggs, vanilla and lemon extracts and beat well.
  3. Sift together the flour, baking powder, baking soda (and coconut if you are using it)
  4. Add dry ingredients to the creamed mixture, folding to combine well.
  5. Fold in the chopped gumdrops.
  6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 35-40 minutes at 350 degrees F. (325 for glass bake ware)
  7. Remove from oven and cool completely on a wire rack.
  8. Frost with vanilla frosting.
  9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
  10. Spread over the cooled cookies and cut into squares or bars.
  11. These freeze very well in airtight containers.

Notes

Be sure to measure your baking powder and soda precisely. Adding too much can cause these to rise too quickly and fall back when cooled.If this is a problem, try cutting back the baking powder to 1 tsp.

These freeze exceptionally well in airtight plastic containers.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

25

Serving Size

25 cookie bars

Amount Per Serving Calories 233.09Saturated Fat 5.96gCholesterol 37.5mgSodium 103.72mgCarbohydrates 35.74gFiber 0.27gSugar 25.5gProtein 1.59g

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Sally Tuer

Friday 22nd of November 2019

This recipe is another winner and new family favourite!! Thanks Barry

Ann Osbourne

Thursday 21st of November 2019

Can I use red and green baking cheeries in stead of gumdrops,would that make the recipe sweeter.

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