By Olivia Fowler
For the Courier

ofowler@thepccourier.com

One of the nicest things about making bar cookies is the ease of the process. There’s no rolling or cutting, no dropping by the tablespoon. You mix it up and bake, then cut them into bars. And they are really good.

Now, I like all of these particular recipes. Some are richer than others, but as we all know, cookies are sweet. Probably the richest of these recipes — that means laden with the most calories — is the salty

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