"I've been doubling the recipe and baking in a 9x13 for years now. Haven't met a soul that didn't love these! If you need any easy homemade treat, this is the one!"

 

The Ultimate Easy Homemade Treat — A Beloved 9x13 Bake That Everyone Loves!

“I’ve been doubling the recipe and baking in a 9x13 for years now. Haven’t met a soul that didn’t love these! If you need any easy homemade treat, this is the one!”

---

Introduction: Why This Recipe Is a Keeper

When you find a recipe so good, so universally loved, and so incredibly easy to make, it becomes a staple — a “go-to” that you can whip up in a flash for any occasion. Whether you need a last-minute dessert, a snack to bring to a potluck, or a comforting treat just for yourself, this recipe fits the bill perfectly.

I’ve been doubling this recipe for years and baking it in a standard 9x13-inch pan, which yields a delicious, crowd-pleasing batch of bars that are chewy, moist, and bursting with flavor. Every time I bring these bars somewhere, I get asked for the recipe. It’s that good!

Let me walk you through every step, every tip, and every tweak to make sure you nail this treat on your first try — and every time thereafter.

---

Ingredients

Since you’ll be doubling the recipe for a 9x13 pan, here’s what you’ll need:

Dry Ingredients

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 ¾ cups granulated sugar

• 1 cup packed light brown sugar

• 3 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

Extras (optional but highly recommended)

• 2 cups chocolate chips (semi-sweet or milk chocolate)

• 1 ½ cups chopped nuts (walnuts, pecans, or your favorite)

• 1 cup shredded coconut (for texture and flavor)

• 1 cup dried fruit (raisins, cranberries, or cherries)

---

Equipment

• 9x13-inch baking pan

• Large mixing bowls

• Electric mixer (stand or handheld)

• Measuring cups and spoons

• Rubber spatula

• Wire cooling rack

• Parchment paper (optional, but helps with cleanup)

---

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). If you like, line your 9x13 pan with parchment paper or lightly grease it with butter or non-stick spray to ensure easy removal after baking.

---

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt, which helps your bars rise perfectly and have balanced flavor.

---

Step 3: Cream Butter and Sugars

In a large bowl, add softened butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, beat the mixture until it becomes light, fluffy, and pale in color — about 3 to 5 minutes.

This step is crucial because properly creamed butter and sugar help trap air, leading to a tender texture and a sweet, rich flavor.

---

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps to emulsify the batter and create a smooth, cohesive dough.

Then, stir in the vanilla extract until fully combined.

---

Step 5: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula. Mix just until combined—overmixing can toughen the final product.

---

Step 6: Fold in Optional Extras

If you’re using chocolate chips, nuts, coconut, or dried fruit, fold them into the batter gently but thoroughly.

These extras add fantastic texture and flavor, making your bars even more irresistible.

---

Step 7: Spread Batter in Pan

Scrape the batter into your prepared 9x13 pan and spread it evenly using a spatula or the back of a spoon. Smooth the top to ensure even baking.

---

Step 8: Bake

Place the pan in your preheated oven and bake for 30-35 minutes. The bars should be golden brown on top and a toothpick inserted in the center should come out with just a few moist crumbs (not wet batter).

Ovens vary, so start checking at 28 minutes.

---

Step 9: Cool and Cut

Once baked, remove the pan from the oven and let it cool completely on a wire rack. Cooling is essential so the bars set properly and cut cleanly.

Once cool, use a sharp knife to cut into squares or rectangles, depending on your preference.

---

Step 10: Serve and Enjoy!

These bars are delicious served on their own or with a scoop of ice cream or a drizzle of caramel or chocolate sauce for an extra indulgence.

---

Baking Tips for Perfect Bars Every Time

• Softened Butter: Use butter softened to room temperature for easy creaming with sugars. Don’t melt it unless specified.

• Room Temperature Eggs: Eggs mix better at room temperature and help create a uniform batter.

• Accurate Measurements: Baking is chemistry — measure your flour correctly by spooning it into the cup and leveling off, rather than scooping directly with the cup.

• Mixing: Avoid overmixing once the flour is added to keep your bars tender, not tough.

• Don’t Rush Cooling: Allow the bars to cool fully in the pan before cutting to avoid crumbling.

---

Variations to Try

• Peanut Butter Chocolate Bars: Add ½ cup peanut butter to the wet ingredients and swirl some on top before baking.

• Oatmeal Raisin Bars: Replace 1 cup flour with 1 cup rolled oats and add 1 cup raisins.

• Lemon Poppy Seed Bars: Add 2 tablespoons lemon zest and 1 tablespoon poppy seeds, omit chocolate chips.

• Double Chocolate: Swap ½ cup flour for cocoa powder and add white chocolate chips.

---

Storing and Freezing

• Storage: Keep bars in an airtight container at room temperature for up to 5 days.

• Freezing: Wrap bars tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

---

Why This Recipe Works So Well

Doubling the recipe and baking it in a 9x13 pan makes it ideal for sharing — whether it’s with family, friends, or coworkers. The bars are moist but sturdy, sweet but balanced, and filled with just the right amount of texture from chocolate chips, nuts, or dried fruit.

The ease of preparation means you can throw it together quickly, and the familiarity of the flavors means everyone is guaranteed to love it.

---

A Personal Note: The Joy of Sharing This Treat

Over the years, I’ve baked these bars for birthdays, holidays, school events, and even random “just because” afternoons. I remember the first time I brought them to a family gathering — they vanished within minutes, and everyone asked for the recipe.

They’ve become my signature treat, and doubling the recipe means there’s always enough to go around (and sometimes to send home with guests!).

This recipe embodies the comfort of homemade baking — simple, reliable, and delicious every time.

---

Troubleshooting

• Bars too crumbly? Make sure you’re creaming the butter and sugar well and measuring flour correctly. Too much flour or not enough moisture can make bars dry.

• Bars too dense? Don’t overmix and ensure baking powder and soda are fresh.

• Uneven baking? Rotate your pan halfway through baking and use an oven thermometer to check temperature accuracy.

• Sticky bars? Let them cool fully before cutting to avoid stickiness.

---

Final Thoughts

If you’re looking for an easy homemade treat that pleases every palate and can be customized endlessly, this recipe is your new best friend. Doubling the recipe to bake in a 9x13 pan makes sharing effortless, and the crowd-pleasing flavors guarantee rave reviews every time.

Whether you’re baking for a special occasion or just because, this is the kind of recipe that builds memories and fills hearts — and stomachs — with warmth and happiness.

Happy baking!