- January 25,2019
I love these bars, but with reservations. 1. The ungreased pan makes them incredibly hard to get out of the pan. Not only do the corners get baked on so hard they are semi-permanently attached to the pan, but it is almost impossible to get any of squares out of the pan in a condition that makes them presentable to serve. I think I will try lining the pan with parchment paper or foil next time and see if that solves the problem. 2. They are incredibly rich/sweet, and I find that cutting each square in half (so you get 48 servings instead of the recommended 24) from the pan works well. 3. I accidentally found that letting them sit in an airtight container for several days before consuming them seems to improve the overall result. I can't often keep my hands off them long enough to do this, but they seem to become more bar-like, and less of a gooey mess, after they have "cured" for a few days.