Please help me with almond bars
I made this recipe once and it was delicious: 2 eggs, 1 cup sugar, half cup oil, bp, 1 cup flour, salt, almond extract. It was rather thin in an 8 by 8 pan.
And the bars stuck a bit.
I would like to double it for a party, so can't risk experimenting.
1. To bake in a 9 by 13, should I double or triiple the recipe?
2. I buttered and floured the baking dish per instructions, but in several places, the bars stuck. Any suggestions?
Doubling the recipe should be right for a 9 by 13 pan. I have a couple of bar recipes that call for buttering the pan, lining it with wax paper, then buttering the wax paper. This allows you to lift out the whole pan of bars in a solid block, peel off the wax paper, and cut them on a cutting board.
Line the pan with parchment or foil - I find parchment to be less stick-prone than foil, but either should work. Leave enough overhang so that you can just lift the entire mass out once it's baked, then cut. As for doubling the recipe, a 9x13 is slightly smaller than 2 8x8s, so a double recipe will be perfect - just a tiny bit thicker than what you did before.