Want tips to make these easy dessert recipes even easier? Then you have come to the right place.
For bars: When making dessert bars in a 13x9-inch pan, or even a square pan, line the pan with aluminum foil. Leave some extra foil hanging over the sides to act as handles. When your bars come out of the oven and have cooled, simply grab the foil handles and lift the bars out of the pan and place onto a cutting board. This makes the bars easy to slice into perfect, even squares while also limiting the amount of cleanup you’ll have to do later.
For cookies: When baking cookies in the oven, make sure you have multiple baking sheets on hand. Cookies continue to bake on a hot baking sheet after you take them out of the oven, and a hot baking sheet could accelerate the baking of fresh dough, so to ensure even baking of multiple batches, you’ll want to have a cool sheet handy. We’d recommend having three cookie sheets at the ready so you can bake one pan while you prepare another and cool a third. Overall, this will help speed up your baking process when making a lot of cookies for a crowd.