Triple Treat holiday bars recipe: Retro 3-in-1 pan cookies (1973)

Triple Treat holiday bars Retro 3-in-1 pan cookies (1973)

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Triple Treat holiday bars: A vintage bar cookie recipe from 1973

They’re easy to make. Take one pan, bake one base, then top. Make these bar cookies three different delicious ways: with candied fruits, chocolate glaze, and Blue Diamond almonds — delicious, fresh almonds from the good California sunshine.

Triple Treat holiday bars Old-fashioned 3-in-1 pan cookies (1973)

Triple Treat holiday bars Retro 3-in-1 pan cookies (1973)

Triple Treat holiday bars (1973)

Yield: 48
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes


  • 1 cup Blue Diamond sliced natural almonds, finely chopped
  • 1 cup brown sugar (packed)
  • 1 cup Imperial margarine, softened
  • 1 egg
  • 1 teaspoon vanilla (or 1/2 teaspoon vanilla and 1/2 teaspoon almond extract)
  • 1/4 teaspoon salt
  • 2 cups Gold Medal flour
  • 3 cups confectioners sugar
  • 1/4 cup margarine, softened
  • 1 teaspoon vanilla
  • 1 tablespoons milk
  • 1/2 cup cut-up red candied cherries
  • 1/2 cup cut-up green candied pineapple
  • 2 squares (2 ounces) unsweetened chocolate, melted and cooled
  • Blue Diamond whole natural almonds


  1. Heat oven to 350 (F).
  2. Set aside 1/4 cup of the finely chopped almonds.
  3. Mix thoroughly remaining chopped almonds, the brown sugar, margarine, egg, vanilla and salt. Blend in flour.
  4. Press evenly in bottom of ungreased oblong pan, 13- by 9- by 2-inches.
  5. Bake 25 to 30 minutes or until very light brown. (Crust will be soft.)
  6. Cool.
  7. Prepare frosting by blending confectioners’ sugar, softened margarine, vanilla and about 2 tablespoons milk.
  8. Spread frosting over crust.
  9. Lightly score frosting into thirds.
  10. Arrange cherries and pineapple over one-third of frosting; press lightly.
  11. Spread melted chocolate over one-third of frosting.
  12. Sprinkle reserved 1/4 cup finely chopped almonds over remaining third of frosting.
  13. Chill until set.
  14. Cut into bars, about 2- by 1-inch, before chocolate is completely firm.
  15. Place 1 whole natural almond in center of each almond-topped bar; press lightly.


If using self-rising flour, omit salt. Unbleached flour can be used in this recipe.

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Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 31mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 1g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Simple tips for bar cookie bakers
  • Use a spatula to spread dough in pan. Spread evenly for an even texture.
  • Don’t overbake. Overbaked bar cookies are hard and dry.
  • Cut into bars with a sharp, thin knife. Cut each section as shown [below] or cut all the same way.
  • Store these soft cookies tightly wrapped in the refrigerator.

ALSO SEE: 160+ vintage Christmas cookie recipes


Triple treat holiday bars vintage recipe - Cutting guide

To freeze, prepare and bake cookie bar base as directed in recipe. Cool. Remove from pan. Frost, but do not add toppings. Place in a sturdy box lined with plastic wrap. Close box, label and freeze. Thaw bars by allowing them to stand at room temperature for about 10 minutes. Decorate with toppings.



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