Undemanding Recipes for
Delectable Bar Cookies

Most recipes for bar cookies are neither tool demanding nor time consuming. We can easily mix the batter with a spoon, layer it into a shallow pan, and bake.

Serving these luscious cookies is just as simple as baking them. We can cut them into squares, narrow rectangles, wedges, or any shapes and sizes that we may fancy.

For cutting bar cookies

The quickest and easiest way to cut bar cookies is with a bench scraper or baker’s bench knife. If bars are sticky and moist, wet the blade with water or spray it with non-stick vegetable oil spray. Wipe off the blade after each cutting to remove any clinging crumbs.

To minimize sticking, line baking pan with parchment paper. After baking, slide a baker’s bench knife along the edge of the pan to loosen cookie bars before cutting.

When I need to line a baking pan with aluminum foil, I would use a piece of foil that is more than enough to line the inside of the pan. The extra foil makes it easy for me to lift the entire cookie bars out of the pan in one shot.

Cookie bars can be stored in their own baking pan, tightly covered with foil or plastic wrap. They will remain fresh at room temperature for 3 or 4 days. When carefully wrapped and well frozen, they can keep for up to a month.

Most simple and unglazed bar cookies also travel extremely well. They make great gifts for long distant relatives or friends.

The following suggestions have led me through many bar cookie baking experiences with ease.

Recipes for Scrumptious Bar Cookies Other Easy Cookie Recipes