How to Cut Dessert Bars the Right Way (2024)

Updated: Oct. 17, 2023

Make sure your desserts always look their best by learning how to cut brownies and dessert bars three ways.

Whether it’s for a holiday dinner, potluck or bake sale, dessert bars are a crowd-pleasing dessert option for nearly every occasion. You can go classic with fudge brownies and snickerdoodle bars, or dazzle taste buds with blueberry lattice bars and pistachio-cherry s’more bars. Either way, these convenient treats can be packed up right in their baking pan and brought to the festivities without risking total transport disaster.

But as easy as this on-the-go confection is, dessert bars aren’t always the prettiest treat on the dessert table. (Especially when one of these gorgeous cakes are on the table!) Luckily, Taste of Home’s Test Kitchen experts have the answer: perfectly sliced dessert bars. It might not seem the most exciting, but clean-cut bars lookprofessional and willensure every slice is as even as the next.

Keep reading to learn our Test Kitchen’s preferred cutting methods and more must-have baking tips.

Psst: Here’s how to fix the most common baking problems.

Before You Bake

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Prevent your dessert bars from sticking to their pan by properly preparing and greasing the pan. First, line your baking pan with two layers of parchment paper. For your first layer, you’ll want the parchment paper to reach up the sides of the pan, so cut the paper a little long. Then, layer the parchment paper with one piece going lengthwise along the pan and the other going widthwise.

Next, grease the parchment paper with shortening, butter or cooking spray. While this might feel frivolous given the parchment paper, trust us when we say it will help ensure not a crumb of your dessert bars will get left behind.

Once the pan has been prepped, fill it with your dessert bar batter and bake as directed. Here are some of our absolute favorite dessert bar recipes for inspiration.

Our Secret Weapon for Cutting Bars

Rather than a standard kitchen knife Taste of Home’s Test Kitchen turns to a bench scraperto cut dessert bars. If you’re unfamiliar, a bench scraper is a super-tool made of thin metal that can be used to divide doughs, chop veg, cut pasta and scrape bits and pieces off your counters and pans.

This tool is especially helpful when cutting dessert bars as the long edge of the scraper gives you more control over your cuts than a knife would. Plus, a scraper gives you control to use an up/down cutting motion, rather than the dragging of a knife, meaning your edges won’t be full of crumbs and loose chunks.

The Test Kitchen’s go-to brand is Norpro, whose stainless steel scraper comes with measurements right on the side so you measure each piece out before you cut.

Want to cook just like our Test Kitchen? Check out all of our experts’ favorite kitchen tools here.

Method 1 for Slicing Bars: Squares

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After your bars have cooled completely, lift the bake from the pan using the parchment paper and place them on a cutting board.

For an 8×8 pan:

Using your bench scraper, measure out to the middle of the full-sized piece and cut down.
Measure the halfway point between the middle cut and the edge. Cut straight down, and then repeat on the other side of the middle cut. Now you should have four columns of bars that are each 2-inches wide.
Turn the dessert and repeat your cuts until you have 16 two-inch squares.

For a 13×9 pan:

Start on the shorter side facing toward you. Measure to the middle point and cut away from you.
Find the halfway point between the edge and the middle cut, and cut all the way down. Repeat on the other side of the middle cut. Now you’ll have four columns that are 2 ¼ -inches wide.
Turn the pan longways. Measure to the middle of the full-sized piece and cut through the columns. From the edge, measure out 2 1/10-inches using the bench scraper, make a mark, then measure and mark another 2 1/10-inches. Cut down from the two marks.
Repeat on the other side of the middle cut. Now you’ll have 21 2¼ x2 1/10-inch square bars.

Editor’s note:When you’re cutting with a bench scraper, be sure to cut by pressing the scraper straight down and pulling it straight out, rather than sawing. This will keep your cuts straight and even.

Method 2: Wedges

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Always allow the bars to cool completely, then remove them from the pan using the parchment paper. This is just like cutting squares, except you’ll be slicing every square in half to make triangle-shaped wedges.

For an 8×8 pan

Cut larger squares than you would for the standard square cut. They can be 4 inches by 4 inches here.
Then take your bench scraper and cut corner to corner so you have triangular wedges.

For a 13×9 pan

Cut three long rows into your bars (that’s three 3-inch rows).
Then cut across the other way to form rectangles—they should be between 3 and 4 inches across
Cut each rectangle in half diagonally with the bench scraper or a sharp knife.

Method 3: Long Rectangles

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Again, allow your bars to cool completely, then remove them from the pan using the parchment paper lining.

For an 8×8 Pan:

On one side, make three marks that are 2-inches apart and cut down. Turn the bars and make one mark in the middle, 4-inches from the edge, and cut down. You’ll have eight 2×4-inch rectangles.

For a 13×9 Pan:

On the long side of the pan, make a mark and cut down every 2 1/10-inches, so you have 6 columns. Turn the pan to its shorter side and make one cut down the middle, 4 ½-inches from the edge. You’ll end up with 12 2 1/10×4 ½-inch rectangles.

Now that your dessert bars are perfectly cut, pack them back up in their pan or on a decorative platter and get ready to impress your friends and family.

Try More of Our Dessert Bar Recipes

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Rhubarb Cheesecake SquaresEarly summer is rhubarb season and the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North DakotaGo to Recipe

Audrey’s Lemon Meringue BarsWe have a prolific lemon tree in our backyard and are forever trying to find new ways to incorporate lemons into our culinary endeavors. My daughter, Audrey, knows my love of all things sweet and decided to test her baking skill by combining two of my lemony favorites: lemon bars and lemon meringue pie. After hours in the kitchen, these delicious lemon meringue bars were born. —Monica Fearnside, Rancho Palos Verdes, California

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Raspberry Patch Crumb BarsTo give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado

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Mango Getaway BarsI’ve always enjoyed the flavor of mango, so I created this recipe to feature the sweet tropical fruit. —Patricia Harmon, Baden, Pennsylvania

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Key Lime Blondie BarsHere’s my tropical take on a beloved treat. These Key lime bars combine the taste of the classic pie with a blondie batter and cream cheese frosting. You can make a thicker crust if desired. —Kristin LaBoon, Austin, Texas

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Peach Crumb Bars Recipe photo by Taste of Home

Peach Crumb BarsI had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! —Amy Burns, Newman, Illinois

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Almond-Coconut Lemon BarsGive traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen

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Strawberry and Peach Lime Custard Bars Recipe photo by Taste of Home

Strawberry and Peach Lime Custard BarsAfter I baked, my dad would always find his way to the kitchen and ask if he could try what I made. I enjoyed asking him to taste test different creations, like these bars. He was always ready with a compliment. Other fruits can be arranged over the custard, depending on what's in season. —Carlin Tou, Chandler, Arizona

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Vegan Tropical Magic Bars Recipe photo by Taste of Home

Vegan Tropical Magic BarsMagic bars are one of the easiest treats you can make and I decided to give them a couple of twists. By using a plant-based butter and condensed coconut milk, I made them completely vegan. I also added some macadamia nuts and dried pineapple and mango to give them a tropical spin. —James Schend, Dairy Freed

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Macadamia Sunshine BarsYour guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it’s like a mini-vacation to a Polynesian paradise. —Jeanne Holt, Mendota Heights, Minnesota

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See Also

Lemon Bars

Banana Bars with Cream Cheese FrostingI make these banana bars with cream cheese frosting whenever I have ripe bananas on hand, then store them in the freezer to share later. With creamy frosting and big banana flavor, this treat is a real crowd-pleaser. —Debbie Knight, Marion, Iowa

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Banana-Split BlondiesThese banana blondies combine all the beloved flavors of your favorite sundae with a warm, gooey bar. —James Schend, Taste of Home Deputy Editor

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Lemon Coconut Bites Recipe photo by Taste of Home

Lemon Coconut BitesThe tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York

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No-Bake Peanut Butter Oatmeal Bars Recipe photo by Taste of Home

No-Bake Peanut Butter Oatmeal BarsI have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! —Angela Lively, Conroe, Texas

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Strawberry Oatmeal BarsA fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma

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Almond Poppy Seed Bars Recipe photo by Taste of Home

Almond Poppy Seed BarsThese tender squares from Pam Mroz of Rochester, Minnesota have a sweet frosting and generous sprinkling of poppy seeds throughout. "The bars are a snap to whip up, plus they use ingredients I usually have on hand," she notes.

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Raspberry White Chocolate BarsA co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing—the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. —Mimi Priesman, Pace, Florida

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Lemon Angel Cake BarsA neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. —Marina Castle, Canyon Country, California

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Broadway Brownie Bars Recipe photo by Taste of Home

Broadway Brownie BarsI named these dessert bars for Broadway because they're a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! —Anne Frederick, New Hartford, New York

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Chocolate Peanut Butter Crunch BarsMy twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don’t think I'd ever go back to plain old bars again. —Sherri Melotik, Oak Creek, Wisconsin

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Easy Cake Mix BarsI take this dessert to work for Friday pick-me-ups. It's one of my favorite yellow cake bar recipes. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, Missouri

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Crispy Pretzel BarsI often make a big batch of these peanut butter-flavored cereal bars on days that I don't want to heat up the kitchen. Kids especially love them, so they're great for picnics, potlucks and school bake sales. —Jane Thompson, Eureka, Illinois

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Cherry Walnut BarsPost holiday cheer with these nutty little fruit bars that travel extremely well. Since our cookie-loving son joined the Air Force, I've shipped them as far away as England and Italy.

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Butterfinger Cookie BarsMy boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it’s hard to resist a nibble or two while you’re chopping. —Barbara Leighty, Simi Valley, California

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Banana Split Cake BarsSummer isn’t summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. —Jasey McBurnett, Rock Springs, Wyoming

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Watermelon Rice Krispies TreatsNot only do these watermelon Rice Krispies Treats look like your favorite summery fruit, they taste like 'em, too! —Taste of Home Test Kitchen

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Blueberry Lattice BarsSince our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine

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Toffee Pecan BarsCurl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. —Dianna Croskey, Gibsonia, Pennsylvania

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Chocolaty Nanaimo BarsIf a pastry could be a friend, the Nanaimo bar would be my BFF. This version won Cookie of the Fair at the 2006 Iowa State Fair. —Kelly McCulley, Des Moines, Iowa

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Chewy Salted Peanut BarsMy rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. —Ann Marie Heinz, Sturgeon Bay, Wisconsin

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Fudgy Macaroon BarsAnyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan

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Chocolate Chip BarsPeople are always surprised when I tell them these chocolate chip bars come from the microwave. Chockfull of chocolate chips, the bars are especially good served with a big glass of cold milk. —Shirley A. Glaab, Hattiesburg, Mississippi

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Chewy Chocolate-Cherry BarsColorful dried cherries and pistachios star in this take on seven-layer bars. To switch it up even more, try cinnamon or chocolate graham cracker crumbs instead of plain, and substitute pecans or walnuts for the pistachios. —Taste of Home Test Kitchen

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Coconut-Pineapple Rhubarb BarsI make this crunchy, buttery dessert bar with homegrown rhubarb. For an added attraction, serve it warm with frozen yogurt or ice cream. —Raymonde Bourgeois, Swastika, Ontario

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Kahlua Dream BarsI always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, Ontario

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Peanut Butter Pretzel BarsMy secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. —Jennifer Beckman, Falls Church, Virginia

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FAQs

How to Cut Dessert Bars the Right Way? ›

For an 8×8 pan:

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How to cut dessert bars neatly? ›

To make precise and accurate cuts, insert three toothpicks, evenly spaced, along all four sides of the cooled bars. Cut diagonally across the bars beginning in one corner—the lower left corner is an easy place to make your first cut—and cutting from one toothpick to the next closest on the perpendicular side.

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What is the trick to cutting lemon bars? ›

I have found that a hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting.

How to cut chocolate bars without cracking? ›

Allow the slice to set in the fridge (preferably overnight before cutting). Remove the slice from the fridge and place onto a chopping board 30 minutes before cutting. This will allow the chocolate to soften slightly which prevents it from cracking. Use a knife to gently 'score' through the chocolate layer first.

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How long should lemon bars cool before cutting? ›

Allow the lemon bars to cool for at least an hour, then transfer to the refrigerator to chill for another two hours. Once chilled, remove from pan and peel away the parchment paper. I always dust with powdered sugar for a little visual contrast but that's optional. Use a SHARP damp knife to cut the bars.

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How do you cut lemons and limes for a bar? ›

Cut into wedges

Stand your fruit up vertically and cut in half. Remove the seeds that you can see. Lay each half on the cutting board – one cut side down – and slice into desired wedge sizes. You can cut each half in half and then in half again to end up with 8 wedges total.

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Is it better to cut brownies hot or cold? ›

Wait until your brownies have completely cooled to room temperature. As brownies cool, they will solidify and set up, so slicing into them too early can result in brownie squares that fall apart or become a mess very quickly. Note: I don't recommend slicing baked brownies until just before you plan to serve them!

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How long to let brownies cool before cutting? ›

How Long Should You Let Brownies Cool? It can be difficult to resist a warm, gooey brownie straight from the oven, but letting the brownies cool for at least an hour before cutting them helps the brownies set in the middle, especially if you're following a recipe for fudgy brownies.

How to cut cake squares evenly? ›

For an 8×8 pan:

Using your bench scraper, measure out to the middle of the full-sized piece and cut down.
Measure the halfway point between the middle cut and the edge. Cut straight down, and then repeat on the other side of the middle cut. ...
Turn the dessert and repeat your cuts until you have 16 two-inch squares.

Dec 17, 2020

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How do you cut dessert slices? ›

Make the Cut

Once you've dipped your knife in hot water and wiped it dry, quickly cut into the cake. When using a serrated knife, press into the cake and slice slowly using a gentle sawing motion while pressing down. Repeat on both sides of the slice and use a cake server or large offset spatula to remove the slice.

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How to cut a large chocolate bar? ›

Perhaps counterintuitively, a serrated knife doesn't need to be sawed back and forth to chop chocolate. Instead, the gentle downward pressure you provide moves it through solid chocolate like a table knife through butter, allowing you much more control of the ultimate size of the pieces.

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