Gumdrop Bars

This is a recipe that the cookbook, The Golden Treasury of Cooking 1973 from Better Homes and Gardens, says it's from the Thirties. It makes a large pan and is good for bake sales and as a take-along for Holiday get-togethers. There is no fat in the recipe – I had to double-check! 4 eggs provide the fat necessary and they are rich. Cut in small bars.  I use red and green gumdrops for Christmas and regular "spice drops" for Halloween and Thanksgiving, minus the licorice flavored ones.  You can slice a few additional ones and decorate the tops if you wish.
Gumdrop Bars

2 cups flour, all-purpose
1 cup gumdrops -- finely chopped (6 oz)
1/2 cup walnuts -- chopped
4 each eggs
1 tablespoon water
2 cups brown sugar -- packed
1 teaspoon Cinnamon
1/4 teaspoon salt
Icing
3 Tablespoons Butter
2 Tablespoons Orange Juice
Powdered Sugar
Mix gumdrops, flour and nuts, set aside. Beat eggs with water until foamy. Gradually add brown sugar, beating till light. Beat in cinnamon and salt, stir in gumdrop mixture. Spread evenly in greased 15 x 10 x 1 inch baking pan. Bake at 375 till done, 15 to 20 minutes. Spread with orange icing while still warm: 3 tbsp butter, melted, 2 tbsp orange juice and powdered sugar to make thin icing.
Cut into 36 bars when cool.
Cost 2010: $3.12 or 9¢ per bar.
Per Serving: 102 Calories; 3g Fat (22.2% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
*1946 Better Homes and Gardens Cook Book baked this recipe in 9 x 13" pan at 350° for 25 minutes.