That Skinny Chick Can Bake
How to Cut Perfect Cookie Bars | My tried and true method for cutting perfect cookie bars and brownies

How to Cut Perfect Cookie Bars

Home » 900+ Best Dessert Recipes » 35+ Best Baking Tips » How to Cut Perfect Cookie Bars

Apparently, I have a knack for cutting desserts in an attractive way that others find difficult.  After many requests, I decided to dedicate a post on how to cut perfect cookie bars and brownies.

Below are ALL my tricks for cutting perfect squares and bars. From brownies to chocolate chip bars to fruit bars, you can perfect your dessert cutting skills with a few tips.

How to Cut Perfect Cookie Bars collage

How to Cut Perfect Cookie Bars

With a few tips and lots of practice, you can have perfect dessert squares for your family and company. I don’t usually utilize a ruler, but it will help keep your bars consistent as you learn the ropes. Here is my method:

  • PRO-Tip: Line your baking pan with Non-Stick Foil. This will aid in easily removing the bars from the pan. It is much easier to place the uncut bars on a cutting board and not have to deal with circumventing the sides of the pan.
  • Parchment paper can be used in place of non-stick foil. Or spray your regular foil with with non-stick cooking spray to make your own non-stick foil.
Pan lined with non-stick foil

Tips  for Before You Cut the Bars

  • Use a Small Offset Spatula to spread your cookie dough evenly in the pan. The bars will look more professional if both the tops and bottoms are level.
  • Before removing the bars or brownies from the pan, fully cool them on a cooling rack. Then cover and place them in the refrigerator to chill.
  • PRO-Tip: Cold bars cut more cleanly than room temperature bars.
Using a ruler to Cut Perfect Cookie Bars

Tips for Slicing the Bars

  • Once chilled, remove the bars from the pan to a cutting board, using the foil as a lift.
  • When I bake bars in an 8 x 8-inch pan, I like to cut the batch into 16 bars. They will each be slightly smaller than 2×2 inches.. This way you can start by making your first cut down the middle, rotate the pan and make a second, perpendicular cut down the middle. From there, each of the four squares can be subdivided into 4 more squares. As you get comfortable making straight cuts, you can cut into 25 or 36 bars, but that will take a little more finesse!
  • PRO-Tip: Use a ruler at first to make the straightest cuts possible.
  • You may want to trim the edges of the bars if you prefer 4 clean looking sides on all your bars.

Knife Tips

  • I like using a large sharp knife like my Wusthof Classic 7-Inch Santoku Knife. But first I run the blade through hot water (I have a hot water dispenser on my kitchen sink that is around 190 degrees), then dry it off. This helps cut through chocolate topping very slickly and will also assist in cutting through chilled bars.
  • Remember to use a ruler as a guide if needed.
  • When using a heated knife, you’ll need to wipe off the blade and reheat at frequent intervals. I use paper toweling to clean the knife.
  • If the bars have a crust on top, like those pictured above, I like to use the tip of a knife to poke a few holes along the line where I plan to cut. If you start cutting without doing this, you may see lots of cracking across the surface. Sometimes a serrated knife works best. You’ll need to experiment with your knives to see which works best with each variety of cookie bar.

I hope this simple tutorial on how to cut the perfect cookie bars will help make your squares picture perfect! Please let me know if you have other tips to add or if you have any questions. Scroll down to find some of my favorite bar cookies to try!

Bar Cookies and Brownie Recipes:

More “How-To” Posts You’ll Love:

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

38 comments on “How to Cut Perfect Cookie Bars”

  1. Thanks for sharing this informative and detailed tutorial Liz and for those handy tips.

  2. Good tips! 🙂 Now I’m craving bar cookies!

  3. You do always have such beautifully presented bars & slices. I think my problem is I can never wait for them to chill in the fridge and I just don’t have a steady hand. I am definitely going to give your tips a try and see if I can improve the look a bit more.

  4. Liz, this is awesome! Love that your instructions are so detailed too. I had noted that you always have perfectly sliced cakes, this would be why. 🙂

  5. Well now I know how to get picture perfect bars 🙂

  6. Your bars are simply gorgeous! Such a great idea to use a ruler to make the cuts perfect and uniform.

  7. I love your tips, Liz! Keep them coming!

  8. i have to say, your bars cretainly are very clean. Thanks for the tips!

  9. Do you know how to get nice slices of cheesecake? Mine always look terrible.

    • Hi, Nancy,
      I’d recommend making sure your cheesecake is cold. Try using a hot knife (run under very hot water, the dry your knife), cut, wipe the knife, then repeat the process. See if that works for you!

  10. thanks for all the tips, what a great wealth of information to have mine always are different shapes lol

  11. Liz, this is amazing and really helpful! Thanks so much for sharing your tips. Also, a hot water dispenser! That’s pretty cool. 🙂

  12. Thanks you so much for sharing your tips with us. I usually don’t chill my bars and I think that may be my downfall as it is always so hot here.

  13. Great data, valuable and excellent style, as share excellent material with good some ideas and concepts, plenty of good data and inspiration, both of which I need, thanks to offer this type of valuable information here.

  14. I am on this page constantly to remember these tips best information ever and I am now bookmarking so I don’t lose it thanks again for your expertise its fabulous and works!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.