Jessica's Joyful Kitchen

Formula to Turn Drop Cookie Dough into a Bar Cookie • Use a drop cookie recipe, not a roll-and-cut recipe. • Dough should contain 1 cup butter for the best bar texture when making large batches. • If making a bar cookie with filling, roll out half your dough on parchment paper, then flip it into the pan for easy layering. • For perfectly cut bars, place frosted bars in the freezer for 5 to 10 minutes before slicing.

Prep Time: 5 minutes Cook Time: 16–28 minutes Total Time: 21–33 minutes Servings: Varies Category: Breakfast ⸻ Notes After Making Add ⸻ Ingredients Bacon slices (as many as desired) ⸻ Instructions Arrange the bacon slices in a single layer on a large baking stone or rimmed baking sheet. Do not overlap the slices. Place the pan in a cold oven. Set the oven to 425°F and bake for 16–28 minutes, depending on the thickness of the bacon and your desired level of crispness. Remove the bacon from the pan and drain on a paper towel-lined plate before serving. ⸻ Jessica’s Notes Best served with: Pancakes or waffles Eggs any style Biscuits and gravy Casseroles BLT sandwiches Crumbled over salads or baked potatoes Prep Ahead: Cook a full batch and refrigerate or freeze for quick breakfasts throughout the week. Storage: Store cooked bacon in an airtight container in the refrigerator for up to 5 days. Reheating: Reheat at 350°F until the internal temperatur...