Emilie Meyer
Whether you're making fudge brownies, snickerdoodle bars, or lemon bars, dessert bars are a versatile treat that can be made for any occasion. While they may be delicious, cutting dessert bars can be a tricky task, and often results in crumbly edges or pieces that fall off. To help with this, there are a few tips and tricks you can use to cut a 9 x 13 pan of bars, or any other size pan, to ensure that your dessert bars look as good as they taste.
| Characteristics | Values |
|---|---|
| Pan preparation | Line the pan with two layers of parchment paper or non-stick foil |
| Grease the parchment paper with shortening, butter, or cooking spray | |
| Cutting method | Cut lengthwise into 4 equal strips |
| Cut halfway between the edge of the pan and the center cut on both sides | |
| Cut on an angle from one long side to the other to make diamonds | |
| Use a ruler to ensure straight cuts | |
| Trim the edges for a cleaner look | |
| Use a bench scraper for more control and cleaner cuts | |
| Number of bars | 117 1" x 1" bars or 29 2" x 2" bars |
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What You'll Learn
Prepare the pan with parchment paper or non-stick foil
Lining your pan with parchment paper or non-stick foil is a crucial step in preparing your 9 x 13 pan of bars. This will ensure that your bars don't stick to the pan and make it easier to lift them out and cut them neatly.
First, cut your parchment paper or non-stick foil to size. For the first layer, cut the paper or foil a little longer so that it reaches up the sides of the pan. You'll then place another layer of parchment paper or foil on top of this, laying one piece lengthwise and the other widthwise.
Some bakers prefer to use parchment paper, as they don't like the idea of using foil directly against their food due to the aluminium content. However, non-stick foil is a popular choice in food styling and can be useful for lifting the bars out of the pan once they're chilled.
If you're using parchment paper, you'll want to grease it with shortening, butter, or cooking spray. This will help ensure that your dessert bars don't stick to the paper, and every crumb can be enjoyed!
Once your pan is lined and greased, it's ready to be filled with your dessert bar batter and baked according to your recipe instructions.
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Cut the bars lengthwise into four equal strips
When cutting bars from a 9 x 13 pan, it is important to make precise, straight cuts to ensure evenly sized bars. Here is a step-by-step guide to cutting the bars lengthwise into four equal strips:
- Start by lining your pan with two layers of parchment paper. Cut the first layer a little longer so that it reaches up the sides of the pan. Then, add a second layer, with one piece going lengthwise and the other widthwise.
- Grease the parchment paper with shortening, butter, or cooking spray. This step will ensure that your bars don't stick to the pan and will help create clean cuts.
- After baking your bars, chill them in the refrigerator. Chilling will firm up the bars, making them easier to cut and handle.
- Once chilled, remove the bars from the pan by lifting the parchment paper and placing the bars on a cutting board.
- To cut the bars into four equal strips lengthwise, begin by making one cut down the middle from one short side to the other. This will create two long sections.
- Next, you will cut each of these sections in half lengthwise. Measure the halfway point between the edge of the pan and the center cut, and make a cut straight down. Repeat this step on the other side of the center cut.
- Now you should have four equal strips of bars. If desired, you can continue cutting to create smaller squares or diamonds.
- For the cleanest cuts, use a ruler to guide your knife and wipe down the knife blade between cuts to prevent sticking.
By following these steps, you will end up with evenly cut bars from your 9 x 13 pan.
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Cut on an angle for diamonds
To cut a 9 x 13 pan of bars into diamonds, it is best to start by placing the uncut bars on a cutting board. To do this, line your baking pan with non-stick foil or parchment paper before baking. Once the bars are baked, chill them in the refrigerator before removing them from the pan to the cutting board, using the foil as a lift.
Next, you will need to cut the bars lengthwise into four equal-sized strips. Start by making one cut down the middle from one short side to the other. Then, cut a slice halfway between the edge of the pan and the center cut on both sides, resulting in four long strips.
Now you are ready to cut on an angle for diamonds. Cut from one long side to the other long side, repeating at the same interval until the whole pan is sliced.
To ensure clean cuts, wipe down the blade between slices, and you may also spray the knife with cooking spray to prevent sticking.
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Use a ruler for straight cuts
Using a ruler is a great way to ensure your cuts are straight and precise when cutting a 9 x 13 pan of bars. Here's a step-by-step guide on how to do it:
First, prepare your pan of bars by lining it with non-stick foil or parchment paper. This will make it easier to lift the bars out of the pan and transfer them to a cutting board. Chill the bars in the refrigerator for a while, as this will make them firmer and less likely to crumble when cut.
Now, let's get to the cutting. Take your ruler, preferably a simple metal ruler with a straight edge, and lay it across the bars in the direction you want to cut. Metal rulers are recommended because they are easy to clean, won't warp in hot water, and lie flat. Make sure the ruler is food-safe and dedicated solely to kitchen use. You can purchase an affordable one at a home improvement store.
Hold the ruler firmly in place with one hand, ensuring it doesn't shift, and use your other hand to slice along the edge of the ruler with a sharp knife. Clean the knife after each slice to prevent sticking. If you're right-handed, cut with your right hand and hold the ruler steady with your left hand, and vice versa if you're left-handed.
For a 9 x 13 pan, you can start by cutting the bars lengthwise into four equal strips. Make the first cut down the middle from one short side to the other. Then, cut halfway between the edge of the pan and the center cut on both sides to create four long strips. You can further cut these strips into smaller, equally sized bars.
With the ruler as your guide, you can ensure that each cut is straight and that the bars are evenly sized. This technique is especially useful if you're aiming for perfect squares or uniformly shaped bars.
So, the next time you're baking a pan of bars, don't shy away from using a ruler. It's a simple yet effective tool that will help you achieve professional-looking results!
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Use a bench scraper for clean cuts
A bench scraper is a versatile kitchen tool that can be used for a multitude of tasks, including cutting and portioning dough. It has a sharp-ish straight blade that makes clean cuts through dough and can be used to transport chopped ingredients from one place to another without making a mess.
To cut a 9 x 13 pan of bars using a bench scraper, first line your pan with non-stick foil or parchment. Then, bake and chill your bars before lifting them with the foil and placing them on a cutting board. Next, use your bench scraper to cut the bars into your desired shape and size. For example, you can cut the bars lengthwise into four equal-sized strips by first cutting down the middle from one short side to the other. Then, cut halfway between the edge of the pan and the centre cut on both sides to make four long strips.
Alternatively, you can cut the batch into 16 bars by making your first cut down the middle, rotating the pan, and then making a second cut perpendicular to the first. This will give you four large squares, which you can then subdivide into smaller squares. If you prefer, you can trim the edges of the bars to create four clean-looking sides on each bar.
When choosing a bench scraper, look for one with a large, sharp, and flexible blade. A stainless steel blade with a plastic or silicone handle is easy to clean and maintain. Some bench scrapers even have measurements etched into the metal, which can be helpful when following a recipe.
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Frequently asked questions
First, line your pan with two layers of parchment paper, with the first layer reaching up the sides of the pan. Grease the paper with shortening, butter, or cooking spray. Once your bars are baked and chilled, lift them onto a cutting board using the parchment paper. Cut the batch into four equal strips lengthwise. Then, cut each strip into four equal parts.
Chill your bars before cutting them. You can also wipe down the knife with cooking spray.
You can cut 117 1" x 1" bars from a 9" x 13" pan.
