Table of contents

• Ingredients
  • Filling
  • Crunch
• RHUBARB
• Related Recipes
• More Rhubarb Recipes

This Old Fashioned Rhubarb Crunch is a layered dessert made with tart, fresh-picked rhubarb, nestled between a buttery oat crisp topping. My vintage inspiration for this nostalgic dessert is straight from my grandmother’s handwritten recipe box. This easy rhubarb recipe is delicious when topped with a dollop of vanilla ice cream or homemade whipped cream and served at Spring brunch.

If you are a rhubarb fan, be sure to try my Rhubarb Sourdough Muffins or Strawberry Rhubarb Pie Recipes!

Ingredients

Filling

• Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.

Crunch

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 2-3 days. The refrigerator will dry out specialty baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).
• Click here for more information about dietary substitutions

RHUBARB

Season: late May to early June

• To refrigerate: put rhubarb stalks in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place chopped rhubarb in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Rhubarb Crunch

No ratings yet

Course: Dessert

Cuisine: American

Keyword: #crisp, rhubarb recipes, spring recipes

Servings: 12

Author: by Apryl Niksch

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Equipment

• mixing bowl
• measuring cups and spoons
• 8" or 9" baking dish

Ingredients

CRISP

• 1 c. unbleached flour
• ¾ c. oats
• ½ c. brown sugar
• 1 ½ tsp. cinnamon
• ½ c. melted butter

FILLING

• 4 c. rhubarb diced
• 1 c. sugar
• 1 ½ T. instant ClearJel or cornstarch
• 1 c. water
• 2 tsp. vanilla

Instructions

PREP

• Dice the rhubarb in a separate bowl and set aside. Melt butter and set aside.
• Preheat the oven to 350°

BOTTOM LAYER

• In a mixing bowl put flour, oats, sugar and cinnamon. Pour melted butter over dry ingredients and mix together.
• Place 2/3 of the mixture into the bottom of the baking dish and press until smooth. (Save the remaining 1/3 for the top)

MIDDLE LAYER

• Spread chopped rhubarb all over the bottom layer.
• In a saucepan mix together the sugar, ClearJel, water, vanilla and cook until a thick and clear sauce. Pour over the rhubarb.

TOP LAYER

• Sprinkle the remaining 1/3 crumb mixture on top.

BAKE

• Top with the remainder 1/2 of the crumb mixture and bake at 350° for 1 hour.
• Serve warm with a scoop of ice cream or whip cream.

Related Recipes

• Strawberry Rhubarb Pie
• Pumpkin Pie Spice
• Blueberry Peach Crumble Muffins
• Homemade Apple Pie Spice
• Blueberry Lemon Scones

More Rhubarb Recipes

Strawberry Rhubarb Jam (low sugar)

Basics & Pantry Staples

How to Pick and Process Fresh Fruit

Resources & Guides

Old Fashioned Rhubarb Crunch

Bars & Desserts

Tried this recipe? Leave a comment below!

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Table of contents

• Ingredien ts
  • Bottom Layer
  • Middle Layer
• Top Layer
• Make your own ingredients
• FAQ’s
• Related Recipes

This retro Oreo Dessert is a layered delight with a crushed cookie crust, creamy chocolate pudding filling, and topped with layer of homemade whip cream. This is one of those simple oreo dessert recipes that came from my grandma, who always made this crowd-pleasing dessert at the end of summer for family reunions or Labor Day parties.

I took my vintage inspired recipe and baked it modern by:

• Added homemade vanilla to both the pudding and cream layer
• Used all-natural cook-n-serve pudding instead of instant pudding containing artificial flavor
• Used whole milk to make the pudding
• Made it with real, full-fat cream cheese

Ingredients

Bottom Layer

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.

Middle Layer

• Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese.
• Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.

Top Layer

• Whole milk is a cow’s milk that retains its 3.25% natural fat content, giving it a creamy, rich texture.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

FAQ’s

Print

Oreo Dessert

A decadent dessert with crushed Oreo cookies and a rich layer of chocolate pudding nestled between layers of creamy filling.

Course Dessert

Cuisine American

Keyword bars

Prep Time 15 minutes minutes

Servings 15

Equipment

• mixing bowl
• measuring cups and spoons
• 9×13 pan

Ingredients

BOTTOM LAYER

• 1 lb. crushed Oreo cookies family size package
• 1/2 c. butter melted

MIDDLE LAYER

• 1 c. heavy cream
• 1/2 c. sugar
• 1 tsp. vanilla
• 8 oz. cream cheese room temp

TOP LAYER

• 5 oz. chocolate pudding large box
• 2 ½ c. milk
• 1 tsp. vanilla

Instructions

PREP

• Crush bag of Oreos. Reserve a few whole cookies for garnish the center. Reserve 1 cup of crushed Oreos for top layer.
• Make the chocolate pudding. On stove stir the milk, pudding and vanilla together. Set aside and let cool.

BASE LAYER

• Place crushed Oreos in bowl and add melted butter. Press remainder in bottom layer of glass 9×13 pan.

MIDDLE LAYER

• Pour heavy cream into bowl and beat on medium speed. Add sugar and vanila and mix until soft peaks form.
• Beat cream cheese separate bowl and lightly stir in the whip cream by hand.
• Reserve 1/3 of the cream mixture for the top layer. Spread cream filling over the Oreo base.

THIRD LAYER

• Spread chocolate pudding over the whipped cream layer.

TOP LAYER

• Spread the remainder of cream mixture over the pudding layer. Sprinkle remainder of crushed Oreos on top. Place in refrigerator.

Notes

This dessert is best when made a day ahead giving it time to set properly

Related Recipes

• Pumpkin Pie Cake
• Pineapple Upside Down Cake
• Old Fashioned Rhubarb Crunch
• Old-Fashioned Banana Cake
• Fresh Strawberry Pie

More Dessert Recipes

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Table of contents

• Ingredients for brownies
  • Wet Ingredients
  • Dry Ingredients
• Make your own ingredients
• How to make brownies
• How to melt chocolate
• FAQ’S
• Storage
• Related Recipes
• More Bar Recipes
• 1970’s Cookbooks

These Classic Brownies get a modern update in this rich, decadent chocolate dessert made with both cocoa powder and melted chocolate for deeper flavor. My vintage inspiration for these is from Hershey’s Cocoa Cookbook (1979) recipe for “The Best Brownies” Whether you prefer them thick and cakey, or thin and fudgy, everyone loves a good homemade brownie. Chocolate brownies are served year-round and can be adorned by a simple dusting of powdered sugar or frosted with an easy homemade chocolate ganache.

My modern modifications to the original vintage recipe includes: adding melted chocolate (in addition to just using cocoa) to deepen the flavor, increasing the salt for today’s palettes, and increasing the vanilla to enhance the flavor.

My vintage inspiration.

This “Hershey’s Cocoa Cookbook” is a charming booklet from 1979 packed with classic vintage chocolate recipes from one of world’s most beloved chocolate brands, and filled with recipes for chocolate cakes, brownies, and classic cookies. If you love brownies, check out my modern take on classic brownies, inspired by their vintage recipe for “the best” brownies, a rich and decadent dessert using a combination of both cocoa powder and melted chocolate.

Ingredients for brownies

Wet Ingredients

• Butter – use unsalted butter or if using salted butter omit the additional salt in the recipe
• Chocolate – use semi-sweet chocolate to balance out the sweetness
• Sugar – adds sweetness
• Eggs – act as a natural leavening agent by trapping air that expands during baking and and add moisture to batter
• Vanilla extract – provides flavor, depth and warmth, homemade is best, or a natural brand with at least 35% alcohol

Dry Ingredients

• All-purpose unbleached flour – a versatile option for baked goods like cookies and cakes
• Cornstarch – used baked goods to create a light, tender crumb
• Cocoa powder – 100% cacao with no added sugar
• Baking powder – leavening agent that contains both an acid and a base
• Pink salt – enhances flavor and balances sweetness
• Pecans – add texture and sweet nuttiness flavor
• Confectioners’ sugar – adds light sweetness and simple decoration on top

Check out my Ingredient Glossary for a full description of the ingredients

Make your own ingredients

Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Chocolate ganache frosting: Place 8 oz. semi-sweet chocolate chopped chocolate or 1 c. chocolate chips into a bowl. Microwave 1 c. heavy cream and 1 T. butter until warm, pour over chocolate and stir until combined. Spread onto brownies after they have cooled.

How to make brownies

Step 1: Prep
Melt butter and chocolate chips together in 30-second intervals in the microwave. Pre-heat oven and grease 8×8 brownie pan.

Step 2: Make brownie batter
Place dry ingredients into a bowl. Add melted chocolate mixture. Stir until mixed.

Step 3: Bake
Pour into pan and bake at 350° for 25 minutes. If using alternative flours, reduce oven to 325° as they may brown before the center is cooked through, and just add a few extra minutes of bake time.

Step 4 (optional): Make chocolate ganache frosting
Place chocolate into a bowl. Microwave heavy cream and butter until just warm. Pour over chocolate and stir.

Step 5: Serve
Let brownies cool. Sprinkle the top with powdered sugar or frosting. Use a sharp knife to cut into 2″ squares or bars.

How to melt chocolate

Microwave: Melt chocolate by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips. 

Double Boiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. For best results, use a stainless steel pot and digital thermometer. Be sure not to let the bottom of the pot touch the water or the chocolate will seize.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 2-3 days. The refrigerator will dry out specialty baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).
• Click here for more information about dietary substitutions

FAQ’S

Storage

Short-term: Keep brownies on counter 2 – 3 days in a sealed container.

To freeze: Place in storage container and line layers with parchment paper between the brownies. Freeze up to 3 months. Bring to room temperature for about 30-45 minutes before opening the container to serve.

Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.

Print

Classic Brownies

.

Course Dessert

Cuisine American

Keyword 1970’s, brownies, chocolate

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 16

Equipment

• mixing bowl
• measuring cups and spoons
• 8 x 8 baking pan
• off-set spatula

Ingredients

DRY INGREDIENTS

• 1 ¼ c. unbleached flour
• 1 Tbsp. cornstarch
• 2 c. sugar
• ⅔ c. cocoa
• 1 tsp. salt
• ½ tsp. baking powder

WET INGREDIENTS

• 1 c. butter room temp
• 1 c. semi-sweet chocolate chips
• 2 eggs + 2 yolks
• 1 Tbsp. vanilla

MIX-INS

• 1 c. pecans or walnuts (optional) fine chop

CHOCOLATE GANACHE FROSTING

• 1 c. semi-sweet chocolate chips
• 1 Tbsp. butter
• 1 c. heavy cream
• 1 Tbsp. vanilla

Instructions

PREP

• Preheat oven to 350°. Grease 9×13 pan (cake-like) or 8×8 brownie pan (fudgy) with cooking spray.
• Melt together the butter and chocolate chips in the microwave in 30 second increments until incorporated. Set aside.

BATTER

• Whisk together the dry ingredients of flour, cocoa powder, sugar, salt, and baking powder.
• Add the eggs, yolks and vanilla.
• Pour in the melted chocolate mixture and add in the nuts and stir until just combined.

BAKE

• Pour batter into greased pans and bake at 350° for 20-25 minutes. Place toothpick in center comes out clean.
• After the brownies have cooled, sprinkle powdered sugar all over the top and cut into bars into squares. Store in container.

CHOCOLATE FROSTING (optional)

• Place chocolate in a bowl. Heat the heavy cream and butter in the microwave in 30-45 seconds until warm.
• Pour the heavy cream over the chocolate, add vanilla and mix. Spread over the brownies.

Related Recipes

• Granola Cookies
• Old-Fashioned Peanut Butter Bars
• Pumpkin Spice Granola
• Classic Granola: Build Your Own
• Classic Chocolate Chip Cookies

More Bar Recipes

1970’s Cookbooks

Tried this recipe? Leave a comment below!

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Classic Brownies: A 1970’s remake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Lemon Bars
  • Bottom Layer
  • Top Layer
• Storage
• FAQ’s
• Related Recipes
• More bar recipes
• 1960’s cookbooks

These Old Fashioned Lemon Squares have a tart, tangy, sweet curd-like filling layered over a rich, buttery shortbread crust. This melt-in-your-mouth vintage lemon bar recipe from my Betty Crocker cookbook collection, has become one of many family favorites passed down through generations. Perfect to make up a tray for an Easter or Spring gathering or take to a summer family reunion.

Inspired by a classic recipe in my 1969 “Betty Crocker’s Cookbook,” this recipe brings back a beloved bar you’ve had a gatherings for decades.

This classic gets a Vintage Baked Modern update with these tweaks – doubled the recipe, used salted butter for the shortbread crust, added instant clearJel to stabilize the filling, added lemon zest to both the crust and to filling to enhance the flavor, and added small amount of lemon extract for a bright flavor burst. I’ve also added dietary substitution options (gluten-free, vegan, keto, and more) so everyone at your table can enjoy them!

Betty Crocker’s Cookbook (1969) is your ultimate guide to find easy-to-follow, simple recipes for everything from cooking family dinner, baking bread, or making desserts, this vintage cookbook has you covered.

I’ve included original recipe for lemon squares and strawberry shortcake. Be sure to check out my vintage inspired modern takes on these classic recipes.

Try another recipe inspired by the book old fashioned strawberry shortcake

Ingredients for Lemon Bars

Bottom Layer

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.

Top Layer

• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Lemons are a tart, citrus fruit that grow on trees in warm climates.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.

How to zest & juice citrus:

• To juice the lemon, use a hand-held lemon squeezer or a vintage style glass citrus reamer with bowl.
• Using lemons in baked goods will offer a bright, zingy flavor and their natural acidity will activate leavening like baking soda or baking powder to ensure a light and tender rise.
• Put lemons on the counter the day you plan to use them as room temperature lemons yield more juice than ones straight out of the fridge.
• Be sure to remember to zest your lemon before you juice it. The easiest way to zest a lemon is to use a Microplane.

Old-Fashioned Lemon Squares

A 1960’s vintage recipe baked modern

Step #1:

Grease the cake mold really well with cooking spray and a light dusting of flour to ensure easy release. Pre-heat oven to 350° Zest and juice the lemons.

Step #2:

Mix together ingredients for the bottom layer.

Step #3:

Mix together the ingredients for the top layer. Bake and let cool. Decorate with dusted powdered sugar. Slice and serve. Let squares cool for 1-2 hours and sprinkle with powdered sugar.

Step #4:

When serving the squares, dip knife into hot water before slicing to prevent from sticking to the filling. It is best to clean-off your knife in between cutting the slices as the filling will be sticky. Place on a plate and dust again with a little more powdered sugar.

Dietary Substitutions

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cut into squares and freeze in a storage container with parchment paper layers between the cut squares.and place in freezer-safe container up to 6 months. Thaw on counter in the container for 30 minutes before opening up the container.

FAQ’s

Print

Old Fashioned Lemon Squares

Lemon squares have a tart and tangy, sweet curd-like filling placed on top of a rich, buttery shortbread crust.

Course Dessert

Cuisine American

Keyword 1960’s, bars, lemonrecipes

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 14

Equipment

• Stand Mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• citrus squeezer
• Microplane zester
• 8 x 8 baking pan

Ingredients

SHORTBREAD CRUST

• 2 c. unbleached flour
• ¼ c. sugar
• ¼ c. confectioner sugar
• 1 c. salted butter room temp
• 1 T. lemon zest

FILLING

• 1 ¾ c. sugar
• 4 eggs
• ⅓ c. lemon juice
• 1 T. cornstarch
• 1 T. lemon zest
• 1 tsp. baking powder
• ½ tsp. salt
• ¼ tsp. lemon extract

Instructions

PREP

• Preheat oven to 350°.
• Grease 8 x 8 pan with cooking spray.
• Zest and juice 2 lemons.

SHORTBREAD CRUST

• Cream together butter and sugar into stand mixer. Add flour and lemon zest and pulse until crumbly (cookie dough like texture).
• Pierce with fork and bake at 350° for 20 minutes.

TOP LAYER

• Mix together sugar and eggs until light in color about 3 minutes. Add lemon juice, ClearJel, baking powder, lemon zest, salt, and lemon extract. Mix until just incorporated.
• Pour lemon filling onto baked crust.Bake at 350° for 25 minutes.Allow to cool for at least 1-2 hours.
• After the bars have cooled, sprinkle powdered sugar all over the top and cut into bars into squares.Store in container.

Related Recipes

• Fresh Strawberry Pie
• Old Fashioned Lemon Meringue Pie
• Blueberry Lemon Scones
• Old-Fashioned Blueberry Muffins
• Banana Nut Muffins

More bar recipes

1960’s cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Lemon Squares appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
  • BOTTOM LAYER
  • MIDDLE LAYER
  • TOP LAYER
• Make your own ingredients
• Dietary Substitutions
• Equipment
• Storage
• Related Recipes
• More Bar recipes

These Payday Cookie Bars are a rich “candy-like” dessert with a cookie base layer from cake mix, smothered with toasted marshmallows and topped with candied peanuts. They are a gooey confection that perfectly balances sweet and salty easy-to-make dessert, perfect for potlucks or indulging in a taste of nostalgia.

Upon doing research, I found a couple variations of this cookie bar. One version calls for yellow cake mix as the base layer often called “Payday Bars”. Another popular version was for “Payday Candy Bars” which is a copycat recipe to make a homemade Payday candy bar.

My vintage inspiration.

This handwritten recipe is from a recipe my Nana made in the early 1970’s. My modern version of Payday Cookie Bars is made with natural ingredients like a homemade cake mix, marshmallows and topped with a layer of sweet, chunky peanuts.

Ingredients

BOTTOM LAYER

• cake mix: Conventional cake mix combines pre-measured dry ingredients like flour and leavening, that when mixed with wet ingredients like oil and milk, quickly makes a fool-proof baked cake or cupcakes.
• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• eggs: Eggs are important in baking because they lend natural leavening, provide moisture, and add structure through their protein.

MIDDLE LAYER

marshmallows: Marshmallows are a fluffy confection made from sugar, corn syrup, water, and gelatin. Some variations may use egg whites instead of gelatin. For the best flavor, use all-natural marshmallows, as many popular conventional brands have artificial flavors and additives.

TOP LAYER

• peanut butter: Conventional peanut butter is made from peanuts, oil, sugar and salt turned into a creamy or chunky texture. Look for one that has “fully hydrogenated oil”, minimal trans fats, and no high fructose corn syrup. Some varieties labeled “natural”, may be “Peanut Butter Spread” containing palm oil. Authentic “all-natural” peanut butter is made from ground peanuts and salt. Homemade peanut butter is so easy to make from fresh roasted, salted peanuts in which you just place in food processor and blend to desired consistency.
• peanuts: Peanuts are legumes that grow underground and are rich in protein, healthy fats and fiber. Look for “dry roasted” with either “no-salt” or “lightly-salted” on the label, because most brands labeled “dry roasted, salted” often contain added ingredients like spices, msg, or sugar.
• corn syrup: Corn syrup is a glucose-based simple sugar made from cornstarch that is used to prevent crystallization, gritty texture, and shelf-life of candy and baked goods. It should not be confused with high fructose corn syrup.
• rice krispies cereal: This breakfast cereal is made from puffed rice that has been cooked and toasted to create a light, crispy texture with a bit of sweetness.
• vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Make your own ingredients

Peanut Butter: To make, use roasted peanuts without salt or lightly-salted, and grind in a food processor for 2-3 minutes.

Vanilla Extract: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

1

Homemade Cake Mix

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

• Use a premium gluten-free flour blend. This is my handcrafted blend I use in my bakery.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tends to burn baked goods before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Use Dandies vegan marshmallows.

Equipment

Recommended tools: (affiliate links)

• stand mixer
• mixing bowl
• liquid measuring cup
• measuring cups and spoons
• 9 x 13 pan (glass)

Storage

Cover in air-tight container and leave on counter up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Related Recipes

• Chocolate Peanut Butter Bars
• Cowboy Cookies with Peanut Butter
• Old-Fashioned Peanut Butter Fudge
• Peanut Butter Blossom Cookies
• Pumpkin Bars

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Payday Cookie Bars

Payday Cookie Bars are a rich "candy-like" dessert with a cookie base layer from cake mix, smothered with toasted marshmallows and topped with candied peanuts.

Course Dessert

Cuisine American

Keyword bars

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 36

Equipment

• mixing bowl
• measuring cups and spoons
• 9×13 baking pan

Ingredients

BOTTOM LAYER

• Cake Mix yellow)
• 1/2 c. unsalted butter soft
• 2 eggs

MIDDLE LAYER

• 3 c. mini marshmallows

TOP LAYER

• 2/3 c. chunky peanut butter
• 1/3 c. white Karo syrup
• 1/4 c. unsalted butter
• 2 tsp. vanilla
• 2 1/3 c. lightly salted peanuts
• 2 c. Rice Krispies

Instructions

PREP

• Grease 9×13 pan. Pre-heat oven to 350 degrees.

BASE LAYER

• Place cake mix in bowl and add soft butter and eggs. Mix together and place in bottom layer of pan and bake for 18-20 minutes.

MIDDLE LAYER

• Place mini marshmallows over the base layer and melt in oven 2-3 minutes. Remove from oven. Grease an off-set spatula with non-stick cooking spray and then spread the melted marshmallows.

TOP LAYER

• Place a bowl over simmering pot of water and melt peanut butter, Karo syrup, butter, and vanilla.
• Stir in peanuts and Rice Krispies and spread mixture over the marshmallow layer.
• Let cool and cut into bars.

More Bar recipes

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Table of contents

• Ingredients for old-fashioned peanut butter bars
• How to make chocolate peanut butter bars
• How to melt chocolate
• Make your own ingredients
• Serve & Store
• FAQ’s
• Related Recipes
• More bar recipes

This Old-Fashioned Peanut Butter Bars recipe is a nostalgic, no-bake dessert made with a creamy peanut butter and graham cracker base and a rich chocolate layer on top. This all-natural classic treat is sometimes called other names like peanut butter buckeye bars, lunch lady peanut butter bars, no-bake peanut butter bars or chocolate peanut butter squares. These chocolate peanut butter bars are so easy to make and great to take to summer picnics or Labor Day parties.

My vintage inspiration for these no bake chocolate peanut butter bars is straight from my grandmother’s wooden recipe box that is filled with hand-typed recipe cards. She often made this crowd- pleasing chocolate peanut butter bars recipe for family reunions because they serve a large crowd and don’t require turning the oven on. They’ve become a nostalgic, easy dessert still made today.

Ingredients for old-fashioned peanut butter bars

• Graham crackers – choose a brand of graham crackers made without artificial flavor or high fructose corn syrup for wholesome flavor
• Butter – use unsalted butter or if using salted butter omit the additional salt in the recipe
• Peanut butter – for the best texture use creamy style and with no high fructose corn syrup for the best flavor, chunky style will also work depending on your texture preference
• Confectioners’ sugar – adds sweetness, creating smooth texture in the filling
• Pink salt – enhances flavor and balances sweetness
• Vanilla extract – provides flavor, depth and warmth, homemade is best, or a natural brand with at least 35% alcohol
• Chocolate chips – use semi-sweet chocolate to balance out the sweetness

Check out my Ingredient Glossary for a full description of the ingredients

How to make chocolate peanut butter bars

Step 1: Make the base layer
Melt butter and mix together with peanut butter, powdered sugar, graham cracker crumbs, and vanilla. Press evenly into a 9×13 pan.

Step 2: Melt the Chocolate
Melt chocolate chips with peanut butter in 30-second intervals in the microwave.

Step 3: Make the Top Layer
Pour melted chocolate mixture over the bottom layer and spread evenly.

Step 4: Refrigerate & Serve
Chill for 1–2 hours until firm. Use a sharp knife to cut into squares or bars. Store refrigerated to prevent the chocolate from melting.

How to melt chocolate

Microwave: Melt chocolate by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips. 

Double Broiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. For best results, use a stainless steel pot and digital thermometer. Be sure not to let the bottom of the pot touch the water or the chocolate will seize.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Make your own ingredients

Graham Cracker Crumbs: Break up a few crackers and pulse in a food processor and grind into a fine powder.

Vanilla Extract: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Homemade Peanut Butter: To make fresh ground peanut butter, purchase roasted, no salt or lightly-salted peanuts and grind in a food processor for 2-3 minutes until desired consistency is reached.

Serve & Store

Refrigerate: Cut bars into 2″ squares, put in a sealed container in the fridge to prevent the chocolate from melting.

Freezer: Place cut bars into a sealed container, line each layer with parchment paper. Store in the freezer up to 3 months. To thaw bring to room temperature before removing the lid and serving.

FAQ’s

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Chocolate Peanut Butter Bars

These Classic Peanut Butter Bars are a homemade, no-bake confection with a layer of creamy, sweet peanut butter topped with chocolate. This recipe is also known by other names such as: “peanut butter buckeye bars”, “lunch-lady peanut butter bars,” or “no-bake peanut butter bars.”

Course Dessert

Cuisine American

Keyword bars, chocolate, peanut butter

Prep Time 15 minutes minutes

Equipment

• mixing bowl
• measuring cups and spoons
• food processor
• 9×13 glass pan

Ingredients

BASE LAYER

• 2 c. graham crackers finely crushed
• 2 ⅓ c. powdered sugar
• 1 c. butter melted
• 1 c. peanut butter
• ¼ c. peanuts (chop fine) optional
• 1 tsp. vanilla
• ½ tsp. salt

TOP LAYER

• 2 c. semi-sweet chocolate chips
• ¼ c. peanut butter
• 1 tsp. vanilla

Instructions

PREP

• Grease 9×13 pan.
• In a food processor, crush graham crackers into fine crumbs.
• Melt butter in microwave.

BASE LAYER

• Place graham cracker crumbs in mixing bowl and add melted butter, confectioners sugar, peanut butter, salt and vanilla. Spread mixture in bottom of pan.

TOP LAYER

• Melt chocolate chips and peanut butter together and spread over the base layer.
• Refrigerate 1 hour and cut into bars. These are best kept in refrigerator.

Related Recipes

• Peanut Butter Granola
• Chocolate Dipped Shortbread Cookies
• Payday Cookie Bars
• Cowboy Cookies with Peanut Butter
• Classic Brownies

More bar recipes

Tried this recipe? Leave a comment below!

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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old-Fashioned Peanut Butter Bars appeared first on Vintage Baked Modern.