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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 RowsApproximate Size of BarYield
6 x 62-1/8 x 1-1/2 in.36
8 x 51-5/8 x 1-3/4 in.40
8 x 61-5/8 x 1-1/2 in.48
6 x 92-1/8 x 1 in.54

 

8 or 9-Inch Square Baking Pan Yield

Number of RowsApproximate Size of Bar*Yield
4 x 42 x 2 in.16
4 x 52 x 1-5/8 in.20
4 x 82 x 1 in.32
5 x 51-5/8 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 RowsApproximate Size of BarYield
10 x 41-1/2 x 2-5/8 in.40
12 x 41-1/4 x 2-5/8 in.48
8 x 61-7/8 x 1-3/4 in.48
10 x 51-1/2 x 2 in.50
9 x 61-3/4 x 1-3/4 in.54
10 x 61-1/2 x 1-3/4 in.60

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