The thread centers around participants sharing their favorite bar recipes suitable for a large pan, particularly those that do not require rice crispies. Various types of bar recipes are discussed, along with personal experiences related to cooking and baking.
Views differ on the types of bar recipes preferred, with no clear consensus on a single favorite recipe. Participants share a variety of personal favorites and experiences.
The discussion reflects a casual exchange among participants looking for creative baking ideas, with a focus on personal experiences rather than formal recipes or guidelines.
Consultants and community members interested in exploring new bar recipes for gatherings or personal enjoyment may find the shared experiences and suggestions beneficial.
merego said:ummmmmm BFF I gave you my number, you were supposed to call me 2 weeks ago, remember???hee hee Something came up on your end and then the weekend came and we just never got it together
I really spellchecka nd photobucket and can not get them figured out, still messing with it, no luck, I am a tard
Kitchen Diva said:
it tends to multiply once your neighbors stop answering the door once they see you coming with it 
merego said:
LOL
Kitchen Diva said:No, I still need to apologize- I was in the wrong, and I put my emotions and issues ahead of you after promising to help and if I can't be a person of my word then I am not walking in integrity, and you are important to me. So- pick a time and day and I will call you and send me your number...
Sorry anniebee for stealing your thread- we're bonding here over bar recipes and stuff!
DeeDee616 said:
KateD said:I cook Amish bread in just about anything
You know, I used to get mad at my mom for recipes less oblique than this. I'm sorry! I know mine takes longer than cupcakes, mini-muffins, and individual cake pans, but shorter than loaves. Maybe 20 minutes?
What I like about them in the bar pan is that you get more edges! And edges are extra awesome when they're on our stoneware, and coated in cinnamon sugar.... yum!
merego said:I made the amish bread today in my bar pan and it turned out FABULOUS!!
Thank you for the tip.
DH and teenage DS and pretty much demolished the entire pan, which is good b/c I know it is not WW friendly
kcjodih said:
merego said:HA, I have a new name
I love to bake, I bake almost everyday!!
The recipe I was given calls for loaf pans and I used my PC mini loaf pans and my bigger loaf pan. I had never thought to use anything else, so I am glad I got the tip about the bar pan. Instead of 2 loaves, it made one big bar pan full and was very yummy. I am going to make them that way from now on unless it is a holiday and I need little mini-loaves to give to neighbors.
For the Delicious and Easy Bar Recipe, you will need ingredients such as oats, flour, butter, sugar, and your choice of mix-ins like chocolate chips, nuts, or dried fruits. Make sure to check the specific recipe for exact measurements.
The preparation time for the bars is typically around 10-15 minutes, and the baking time is usually between 20-25 minutes. Overall, you can expect to have your delicious bars ready in about 35-40 minutes.
Yes, you can substitute ingredients based on your dietary preferences or what you have on hand. For example, you can use almond flour instead of regular flour, or coconut oil instead of butter. Just keep in mind that substitutions may alter the texture and flavor slightly.
No special equipment is required to make these bars. A large mixing bowl, a spatula, and a large pan for baking are all you need. If you have a parchment paper, lining the pan can help with easy removal after baking.
After baking, allow the bars to cool completely before cutting them. Store the bars in an airtight container at room temperature for up to a week, or refrigerate them for longer freshness. You can also freeze them for up to three months if you want to save some for later.
