Dessert Bar FAQ - Dessert Bar Tips

Are there any tricks to removing bars from the pan? Back To Top

Remove a corner bar piece first to make removing the rest of the bars easier.

Why are my bars hard and crusty after baking? Back To Top

Over-baking causes hard and crusty bars. Using the correct size pan is important, too. If the pan is larger than recommended, the dough will be thin, and the bars will become hard from over-baking.

Is there a guide for cutting brownies and bars? Back To Top

Here are some guidelines for cutting brownies and bars. The size of the bar or square is approximate and will vary with your pans.

8-INCH SQUARE BAKING PAN

Number of Rows Length x Width	Size of Bar	Yield
4 x 4	2" x 2"	16
4 x 5	2" x 1-1/2"	20
4 x 8	2" x 1"	32
5 x 5	1-1/2" x 1-1/2"	25

Note: a 9-inch square baking pan will yield the same number of bars as above but each bar will be a little larger.

11"x17" BAKING PAN

Number of Rows Length x Width	Size of Bar	Yield
5 x 4	2-1/4" x 1-3/4"	20
5 x 5	2-1/4" x 1-3/8"	25
8 x 4	1-1/2" x 1-3/4"	32
8 x 5	1-1/2" x 1-3/8"	40
11 x 4	1" x 1-3/4"	44

13" x 9" BAKING PAN

Number of Rows Length x Width	Size of Bar	Yield
6 x 6	2-1/8" x 1-1/2"	36
8 x 5	1-5/8" x 1-3/4"	40
8 x 6	1-5/8" x 1-1/2"	48
6 x 9	2" x 1"	54

15" x10" JELLY-ROLL PAN

Number of Rows Length x Width	Size of Bar	Yield
10 x 4	1 1/2" x 2 1/2"	40
12 x 4	1 1/4" x 2 1/2"	48
8 x 6	1-3/4" x 1-3/4"	48
10 x 5	1-1/2" x 2"	50
9 x 6	1-5/8" x 1-5/8"	54
10 x 6	1-1/2" x 1-1/2"	60

Why are my bars soft and doughy in the center? Back To Top

Under-baking causes doughy bars. If the pan is smaller than recommended, dough will be thick and will not bake completely in the time indicated in the recipe.

What changes do I need to make when baking bars in a convection oven? Back To Top

The temperature in your recipe should be reduced 25° F. Even when the temperature is lowered by 25° F. you can expect the food to be done 25% faster than the recipe suggests. To learn more about baking in a convection oven, click here.