Can I Make Taffy Apple Pizza in a Large Bar Pan Instead of a Round Stone?

[deanna_g]

So, I'm doing a rather large show tonight (about 20 guests....could be more if they bring friends). I want to do the Taffy Apple Pizza. Do you think I could do it in the large bar pan instead of the round stone? I only have the medium round stone and I don't think that's going to be big enough for all those people. Would I have to increase the ingredients for the recipe, do you think?

 

[babywings76]

I don't think you'd have to increase the ingredients. You may want to experiment one time at home with how the cookie cooks in the bar pan. Let us know how it turns out!

 

[deanna_g]

Well, I've cooked cookie dough like this in the bar pan before, so I'm not too concerned about that part. I'm more concerned that I won't have enough of the cream cheese mixture to cover it. I guess we'll see tonight!

 

[Paula R. Lewis]

I think you will be fine. The large round stone is 15" in diameter, and the large bar pan is 15" x 10", so it should be comparable.

I've done other recipes in the bar pan that called for the 15" stone, and have not have to make any allowances.

Good luck! Hope your show is fabulous!!

 

[deanna_g]

Thanks! I'm excited! I actually think I might just make the taffy apple pizza on the medium stone, even though it will be smaller. I'm doing the 30 minute chicken with carrots and celery, too, so we should be good!

 

[Paula R. Lewis]

Personally, I'd recommend the bar pan, as you'll end up with more pieces to go around.

That being said, just remember that the cookie will be slightly thicker on the medium stone, so it may need an extra minute of baking time if you do decide to use it. I'm not positive about this, so just keep an eye on it....

Best of luck!