Bars

Squares, Slabs, Slices, Sheet Pan ……

There are so many different kinds of bars to choose from!!!!They have stood the test of time and continue to show up in every combination imaginable.

In the 70’s I remember the graham cracker- crusted, melted marshmallow, coconut, gooey, chocolate “Hello Dollies” or Magic Bars. (and wide leg jeans with cuffs! Did we really wear those? Sigh….) The most recent addition to my recipe tin is a Toffee Almond Square. Basically the same mixing/baking method but ingredients changed to suit the times.

Now, recipes for bars and squares are trying to embrace these healthier times by using seeds,whole wheat flours,bran, lower sugar options and more sweet veg and fruit purees. (and no more cuffs on the jeans, thank god!)

I do try some of these to balance out my older recipes but the ones that disappear and are asked for repeatedly contain the staples of any baker’s pantry. Sugar, flour, butter, eggs, and of course, chocolate!

Check out the recipe for Chocolate Revel Bars, or as Mum calls them, “Rubber Bars”. The epitome of gooey chocolate with an oatmeal cookie base. It makes a whole cookie sheet of wonderfulness and is great any time of the year. Enjoy!