Key Lime and Macadamia Bars

I love the simplicity of bar cookies. For a professional straight-from-the-bakery look, line the bottom of your pan with parchment paper or foil. Spray the paper or foil lightly with Crisco® No-Stick Cooking Spray. When the bars are done, set the pan on a rack until cool enough to handle. Using the parchment or foil as a handle, lift the entire bar cookie out of the pan and onto a cutting board.

The key to making your bars look professional and appealing is to cut them into precise pieces. Start with a plan before you begin. I like to cut the entire batch in half. Then cut each half in half. I keep breaking it down into uniform pieces until I have bars in the desired shape and size that I’m after. For triangles, cut into squares; then cut each square in half diagonally. For diamonds, cut parallel lines across the length of the pan, and then cut diagonal lines. When the bars are completely cool and all toppings are set, layer them between sheets of parchment or waxed paper into an airtight container.

For soft bar cookies like brownies, use plain dentail floss to cut clean, uniform squares — without the mess. For lots more bar cookie recipes,  visit Crisco.com