Dry or Hard
Here are some helpful solutions for the common causes:
A potluck staple, bar cookies (or bars) are made from a batter or stiff dough that is poured or pressed into a baking pan or baking dish, then baked, cooled and cut into bars, squares or diamonds. Bars can be single-layered (like brownies) or multi-layered – with cake-like or chewy textures. These cookies raise the bar on delicious.
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BAR COOKIE BAKING GUIDES
Doughy or Underdone
Here is a helpful solution for the common causes:
Difficult to Remove from Pan
Here are some helpful solutions for the common causes:
Cake-like Texture
Here are some helpful solutions for the common causes:
Dark or Burned
Here are some helpful solutions for the common causes:
Storage & Freezing Bar Cookies
Cool bar cookies completely before storing. Bar cookies may be stored in their baking pan tightly covered with aluminum foil if they will be eaten in a few days. Bar cookies removed from the pan should be stored in an airtight container. Separate bar cookies with waxed paper between layers.
Cooling Bar Cookies
Bar cookies should be cooled in their baking pan on a cooling rack. Use a sharp knife to cut the bars in the pan into rectangles, squares, diamonds or other shapes. The following guidelines for the number and size of the bars a recipe will make are approximate. Using a thin, narrow metal spatula, remove bars from pan.
NOTE: Completely cooled single-layer bar cookies (like brownies) can be turned out of their baking pan onto a cutting board, then cut into rectangles, squares, diamonds or other shapes.
Baking Tips for Bar Cookies
When testing for doneness, your best guides are time and appearance (be sure to follow the instructions given in your recipe).
Special Equipment for Bar Cookies
One of the great things about bar cookies is that they're easy to make, and most recipes do not require more than the appropriate-size pan.
Mixing Cookie Dough
Bar cookie dough can be mixed by hand or with an electric mixer. Take butter from refrigerator 30 minutes before using or cut into 1-inch pieces so it will blend more easily and evenly with other ingredients. Butter or margarine that is too soft or melted will change the texture of the cookie and should not be used.
