Kitchen

[Ladybug724]

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@loriqvc wrote:

@Ladybug724 - You can use all-purpose flour, but it tends to make the bars somewhat tough—though not to the point where they're inedible or anything. I ended up with the choices of either bread flour (recommended) or cake flour (a good runner-up) because the higher protein in the bread flour helps to make a tender, chewy bar, and on the other end of the spectrum, the lower protein in the cake flour creates a nice soft bar.

Whatever approach you use, I'd love to hear or see how things turn out if you make this recipe! Happy baking...

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Next time I bake cookies I'll be making these because they sound good and also easy. I love cookie bars.  Thank you!