You missed the line in the recipe where it says lift the parchment paper out of the pan -
I do that trick all the time with brownies, and other bar type baked goods. Remove from the pan to a cutting board - slide the parchment paper out from under, or cut carefully.
Use a very long knife to make one cut all the way across - cut all slices one way [up/down] and then make the cuts going the other way at a 90 degree angle [sideways]

They should cut better, come off the paper better, and look better plated.

You can find parchment paper in the same aisle as the aluminum foil. Or a baking supply store.

The recipe looks great - and very spring like - thanks for sharing the site.

Yum! They look delicious!

Whenever I have to cut brownies or something like that, I use whatever knife is just about as long as the distance I need to cut - even if it seems silly, like a butcher knife. That way you just make a straight cut down without having to drag the knife through anything. If it gets gooey while cutting, I just clean it off in between. I never even use a pizza cutter anymore - just the biggest long chef's knife I have so it doesn't drag the toppings along and into the wheel.

Wow, those look delicious. Anyone disdaining them for their lack of aesthetic appeal us just d.u.m.b.

They look wonderful!

I agree that you might have better luck with buttered parchment. You could even use it in a springform pan to cover all your bases. But these still look fabulous. MMmmmm.

You and Norma are KILLING me, here!

I think the use of parchment paper over a greased pan might be easier. Try it next time. I think you'll like the results. Looks yummy all the same. Easter with a frozen tundra for a yard outside is just wrong!

The bars still look yummy...I made a choc.chip bundt cake for my son's birthday which is today and the whole top of the cake stayed in the pan...no amount of glaze could make it look presentable. He didn't mind...he ate almost the whole thing himself.

And, of course, Happy Easter!

They look delicious, and that's what matters! I will say, though, that this sort of thing is one of the main reasons I love my Springform pans so much. The sides come off and then you can always pry sticky things up off the bottom ... it's not always elegant, but at least it works. I haven't baked a standard layer cake in a standard layer cake pan in years!

I woke up to snow! In Missouri where we're dealing with flood water. Definitely too early for Easter. I'm glad it won't happen this early again in my lifetime. At least the sun is out now for who knows how many minutes.

The lemon blueberry bars look delicious to me. Would spraying the foil with Pam before you put the crust in help?

It isn't right! It's too cold to be Easter, too early, too. But the lemon blueberry bars could make up for both, in a big way! Yum!

God, they look GOOD, even with my over-full belly. It does seem way too early for Easter, particularly since this winter has been such a harsh one. Sheesh. Imagine wearing white patent leathers and a spring dress today? NOT.

I think I'll go have some leftovers. Heh. :)

I'll tell ya my secret, it's a pan with a removable bottom. I've got a rectangular one and a round one and they both get heavy use. Once you can get at that with a spatula it will be a bit easier to manage that crumbliness that'll be so delish on the plate.

Yum!

Which one's mine? :D

♥

those look delicious Sandy --- and I am all out of sorts too over this early Resurrection.