Yum Yum Squares

Yum Yum Squares

I come from a long line of awesome ladies. This recipe was passed down from one of them.–Erin Bolger

LC Yum Yum Squares? Note

Yes, we know. The title “Yum Yum Squares” isn’t exactly, uh, sophisticated. But tell us, how can you not be happy–nay, giddy–when tucking into an obscenely rich and coconutty brownie that bears a name like that? Exactly. These ridiculously sweet little treats are most appropriate for those who embrace their inner child, an incurable sweet tooth, and brownies that fall squarely on the fudgy camp.

Yum Yum Squares

  • Quick Glance
  • 15 M
  • 35 M
  • Makes about 16 squares
5/5 - 1 reviews
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  • 1/2 cup butter, softened
  • 2 tablespoons plus 1 cup brown sugar, packed
  • 1 1/4 cups all-purpose flour
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened, it’s up to you)
  • 1 cup walnut pieces (optional)


  • 1. Preheat the oven to 350°F (175°C).
  • 2. Beat the butter and just 2 tablespoons of the brown sugar until the mixture is light and fluffy. Stir in the flour. Press the mixture into an 8-inch square pan.
  • 3. Combine the eggs, salt, vanilla, and the remaining brown sugar and mix well. Stir in the coconut and walnuts, if using, and pour the mixture on top of the crust, smoothing the surface so it’s even.
  • 4. Bake for 25 minutes, perhaps a touch longer, until the top is a rather rich shade of golden brown and a tester inserted in the center comes out with just a few crumbs clinging to it. Place the pan on a wire rack and let the mass of coconutty goodness cool slightly before slicing it into 16 two-inch squares. (We mean what we say about letting them cool somewhat. If you try to slice the bars while they’re still too warm, you’ll have a gooey mess on your hands.) You know what to do from here.

Recipe Testers Reviews

Holy yum! I think the title is missing about 1 million more yums! The squares were so flavor-packed; my family said these were reminiscent of pecan pie. Pecan pie is much more labor-intensive than these gems. These squares are incredibly easy to prepare! The crust bottom tasted like a shortbread. The topping divides itself into a gooey center with a coconut/walnut crust. These magical texture combinations meld together well! I will make these again and again; perhaps changing up the nuts if I feel like it, though walnuts were delicious. I might try baking the crust part for five or so minutes next time, as it was a bit crumbly. Delicious as written, though I can see endless opportunities with this one in the future!

Yum yum is the verdict on these squares. They are very easy to rustle up with pantry staples, making them perfect for unexpected company or rainy days. The coconut and walnuts make for a nice texture combo. Visually, the colors go from a light tan to a dark brown in the middle to a lighter brown on top, making it very attractive looking. This will be a regular in my home for all the sweet tooths in my family.

These were truly fantastic. They were like little squares of gooey goodness that made me keep coming back for more. These Yum Yum Squares are sweet with a flakey cookie bottom. They were quite addicting. The prep was very fast and easy, and they were finished and ready to cut in no time at all. I managed 20 squares that were the perfect snacking size out of my 8-inch pan. The only problem was they disappeared so quickly.

The bars tasted wonderful–super sweet, sticky and chewy but also crumbly. For whatever reason, my bottom crust disintegrated as soon as I cut into the finished pan. Maybe blind-bake the crust for a few minutes before-hand? I didn’t have enough time to run back through the recipe to confirm this. This recipe yielded 16 very small bars and for me one was not enough!

The recipe is perfectly named, everyone who takes a bite immediately makes the noise ‘yum’, you just can’t help it!. I have made this four times in two weeks because they are now what my family suggests when I need to make a dessert. I had to extend the baking time in order to have the top be golden brown, 27 – 29 minutes seems perfect. The recipe states to cool slightly before slicing, so I took this as the okay to let my husband take just one. Maybe we did not cool enough, because the bars started to ooze into the empty square but just a short while later the squares were easily removed with much less mess. They are so easy to make, come out of the pan easily (without sticking) and are delicious–one of those recipes you must try!

I made this recipe the day before we were meeting friends and their dogs and kids for a picnic, so I knew I would have more tasters than usual. Everyone loved these! A little gooey, not too overly sweet. One of the boys thought he tasted banana, however, it is just coconut and walnuts. Must be a tropical combination! Kept them in the cooler, found them easier to remove from the pan when they were a bit chilled. Would definitely make these again. Very quick and easy to put together.

I had my 12-year-old great-niece help me with these. They were a breeze to make, she did them practically by herself. We often get together on Sundays (the whole family) at my mom and dad’s and cook together while we visit. These were made for our dessert for one of those times. After they baked (took 25 minutes in Mom’s oven) and cooled a bit, I cut them into 16 small bars, which was the perfect size for the sweet little treats. Everyone who tasted them loved them. We heard lots of ooohs and ahaaas and a few “OMG, these things are good”s. The last one was from my nephew who doesn’t like that many sweet treats, but sure enjoyed this one. We will be making these easy and delicious gems again.

This recipe was very easy to put together and it was a hit at work! It doesn’t have an overwhelming coconut flavor like I expected it to. I would probably cook it even longer to get a more golden crust. I was nervous that it didn’t say to spray the pan so it wouldn’t stick, but the bars just popped out of the pan. I would also think this recipe would be great with mini chocolate chips or other nuts.

This was very easy and quick to make. Cut into 16 servings, the dessert was on the rich side for my personal taste, but my husband and daughter had no problems eating it! Next time, I think I might try this with sliced almonds instead of the walnuts, as I’m a big fan of the almond-coconut combo.

These were delicious and like an easier version of Congo Bars. I particularly liked that they did not use sweetened condensed milk. Though the recipe did not specify, I used sweetened coconut with a good result, though, I would be able to eat more in one sitting if I had used unsweetened coconut. The recipe made twelve satisfying squares. Next time, I would sub the cup of walnuts (too bitter for me) for half a cup of pecans and half a cup of chocolate chips. Also, I think the recipe needs salt, about half a teaspoon in both the crust and the topping.

The flavors were good and the recipe was easy to make. Unlike other similar recipes, the bottom part is not cooked first. I think that there were mixed reviews on this point. I suspect that baking the bottom layer for at least 10 minutes or until slightly golden would produce a contrast that more people might like a bit better. I think that 16 bars is about right. You could go smaller but going larger would be too much.

The name of this bar cookie says it all. Everyone I had taste this recipe rated it anywhere from an 8 to a 10. It's a very quick and easy dessert to put together.

After 20 minutes in the oven it was golden brown on the top and I cut into it and it was completely runny. I put them back in the oven for another few minutes and voila, they were perfect.


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  1. I made these squares yesterday to give to a friend’s parents as a quick thank you, because the only desserts they seem to enjoy are butter tarts and coconut cream pie. Of course the bars were a hit, and I think that this would be a fun and easy recipe to tweak. Thanks!

  2. Stumbled across this recipe when perusing this site (again!)…….they have just come out of my oven and the smell in my kitchen is driving me mad. It’s late…I’m hungry and i think I will just have to deal with the gooey mess. I don’t think I have the willpower to allow them to cool.

  3. I’m 72 years old. My mother used to make these when I was a little girl. I had given up hope of ever finding the recipe again. THANK YOU !!!!!

  4. I love simple blondies, as in just nuts, and haven’t made a good one since I moved to CO. Would these work, do you think, w/o the coconut?

    1. Susan, I’ve actually been tempted to make this recipe that way myself, but I haven’t yet. My guess is that they may be a tad on the gooey side. I wish I could vouch for the recipe with this tweak, but since I haven’t made it that way yet, I can’t swear it’s foolproof. If you try it, Susan, kindly let us know. And if you’re new to high-altitude baking, may I recommend the book Pie In The Sky? I know bakers who swear by the advice the author gives!

      1. I moved to Denver nearly 50 years ago, shortly after graduating from college, so I’ve made quite a few attempts at making Blondies. I guess one more can’t hurt! You’re so kind to respond so quickly and I might just take your advice on the cookbook….I’ll never be to old to stop learning these things. High altitude cooking can suck! (=

  5. These bars are good, but REEEEEALLLY sweet. After a bite or two, you max out. Maybe that’s a good thing.

    1. Hah! Jane, I find that those heady, over-the-top sweet things are best tempered by a cup of strong, hot coffee…or enjoyed with someone who’s willing to finish your leftovers.

  6. Thank you for this delightful, delicious, deliver on short notice recipe. I’d prepared for dinner guests, and suddenly, the party grew. So I needed more dessert, and turned to this. Followed the recipe, but lined the pan with parchment as I was concerned about clean-cutting the bars. Chilled the pan during our dinner, and pulled out this little wonder to accompany dessert. So easy…removed the parchment and it cut easily. Everyone commented on the wonderful shortbread crust! And most asked for the recipe.

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