Just came by to check this post out again as I'm planning to make these bars in the next week or two (finally!). After doing a fair amount of cookie bar fiddling over the past couple of months, I have come to the conclusion that I really like them best when baked in two 8" square pans for around 24 minutes. Time and/or temperature adjustments may need to be made depending on the size of the recipe and the wet ingredients, of course, but when done in the smaller pans it seems like the middles get cooked a little better without the edges getting overdone. And the absolute key is to cover and allow them to set for a few hours before cutting. Yes, I learned that here. (grin) The bars are perfectly, PERFECTLY chewy after setting. Anyway, just wanted to respond to aff7978's above question. I'll come report back after I try this recipe. Thanks so much - I love it when we each share our experiences. "It takes a village" is a cliché, but so apt when describing the vibrant community of bakers we have here... PJH

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