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 |
