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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
cheerios
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 Sun, May 24 2020, 1:15 am
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I followed a recipe for chocolate chip bars baked on a cookie sheet. After following the correct time and temperature, the bars that were in the middle of the cookie sheet were still raw while the edges were ready, and the top looked ready. Any way to prevent this from happening in the future?
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aliavi
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Sun, May 24 2020, 1:43 am
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Some ideas: Cook about half of the time, cool then cut into bars and then bake the remaining time (like with biscotti). Another option is to make two smaller sheets of bars. If you turn the temperature down 25 degrees F it will help the outsides not be as crisp so soon.
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PinkFridge
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Sun, May 24 2020, 8:33 am
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Make a foil crown: Take a sheet of foil about the size of the pan, fold in fourths and cut a rectangle, leaving a border of maybe 2 inches, and place over the pan and bake for a few more minutes. This allows the middle to cook without the edges getting overdone.
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cheerios
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Sun, May 24 2020, 10:56 am
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Interesting crown idea. Thank you all for these ideas.
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EsG
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Sun, May 24 2020, 5:54 pm
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I have the same issue when I bake choc chip sticks. I usually lower the temp to 325 to finish baking completely.
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