*Bars will cut easier if placed in refrigerator for 1 hour to harden caramel.
For easier cutting and quicker clean-up when baking bars, thoroughly moisten the inside of the baking pan with wet cloth or paper towel. Line the pan with foil so that the foil extends up and over the sides of the pan, making sure the corners fit snugly. Grease and/or flour the foil as directed in the recipe. When the bars are baked and cooled, lift the foil and bars out of the pan onto a cutting board. Peel the foil back and cut the bars.
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