Recipes

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.

13 x 9-Inch Baking Pan Yield

Number of Rows Approximate Size of Bar Yield
6 x 6 2-1/8 x 1-1/2 in. 36
8 x 5 1-5/8 x 1-3/4 in. 40
8 x 6 1-5/8 x 1-1/2 in. 48
6 x 9 2-1/8 x 1 in. 54

 

8 or 9-Inch Square Baking Pan Yield

Number of Rows Approximate Size of Bar* Yield
4 x 4 2 x 2 in. 16
4 x 5 2 x 1-5/8 in. 20
4 x 8 2 x 1 in. 32
5 x 5 1-5/8 x 1-5/8 in. 25
*The bars prepared in a 9-inch square baking pan will be slightly larger.

 

15-1/2 x 10-1/2 x 1-Inch (Jelly Roll) Pan Yield

Number of Rows Approximate Size of Bar Yield
10 x 4 1-1/2 x 2-5/8 in. 40
12 x 4 1-1/4 x 2-5/8 in. 48
8 x 6 1-7/8 x 1-3/4 in. 48
10 x 5 1-1/2 x 2 in. 50
9 x 6 1-3/4 x 1-3/4 in. 54
10 x 6 1-1/2 x 1-3/4 in. 60