Hidden Jewels

These old-fashioned bar cookies hide pockets of colorful gumdrops and walnuts inside a chewy brown sugar batter. Cut into squares and you’ll see the “jewels” peeking out of every piece.

The batter uses separated eggs for a lighter texture. Yolks get beaten with brown sugar, water, and vanilla into a thick base, then flour is mixed in. Stiff egg whites folded in at the end give the bars a slightly cakey lift that keeps them from being too dense despite all that brown sugar.

The gumdrops soften during baking but don’t melt completely. They turn into chewy, fruity pockets of color surrounded by a toffee-flavored crumb. Walnuts add crunch and a savory note that balances the sweetness.

Kitchen Tips

• Cut gumdrops into smaller pieces if they’re large. Uniform pieces distribute more evenly through the batter.
• Toss the gumdrop pieces in a little flour before folding them in. This prevents them from sinking to the bottom.
• Beat the egg whites until stiff but not dry. Over-beaten whites are clumpy and hard to fold smoothly.
• Don’t overbake. These should be slightly soft in the center when they come out. They firm up as they cool.

Variations

• Use spice drops instead of regular gumdrops for a more complex, spiced candy flavor.
• Swap walnuts for pecans for a milder, sweeter nut.
• Skip the gumdrops and use dried fruit like cranberries and apricots for an adult version.