CREATIVE ARTS CONTEST DESSERT - BAR COOKIES

Contest Rules

• Definition: Dessert bars, or simply bars or squares, are a type of American “bar cookie” that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan, baked in the oven, and cut into equal-sized pieces. This category includes brownies, blondies, and other bar cookies.

• Entry must all be the same type of bar cookies.

• Entry must contain 13 bar cookies.

• Bar cookies will be cut into equal-sized pieces.

• Bar cookies must be displayed on a strong, white disposable plate that is placed in a 2-gallon size, zip-lock type storage bag. (Large oval platter plate is recommended.)

• Bar cookies will have dry tops. Due to the packaging, frosting bar cookies becomes unattractive during judging and handling; therefore, it is not allowed. Powdered sugar is allowed.

• Complete recipe (listing all ingredients, amounts of ingredients used in the entry, directions for mixing, and/or baking guidelines) must be submitted with entry registration.

• NOTICE: Due to danger of food poisoning, NO bar cookies with unbaked items such as cheese, creams, custards, or fillings (i.e., cream cheese, cottage cheese, fresh fruit, or flower garnishes) will be accepted for judging. Cream cheese, sour cream, or other perishable ingredients such as eggs which are blended together, and fully cooked with other ingredients, into the final product, are safe and acceptable.

• Bar cookies are safe when stored at room temperature. If food safety is a concern, judges reserve the right not to taste and/or judge an entry.

Prohibited Entries

• Mixes or store-bought bars.

• Alcohol. This includes rum, brandy, wines, liqueurs, and extracts by those names. Any violation of this rule will be disqualified.

• Icing, frosting, etc. on any bar cookies.

• Refrigerated items.

Judging Criteria

Entries are judged on the E.A.T method: execution, appearance, and taste:

Execution (35 points) - Considerations include, but are not limited to, the intention of the cook, proper representation of category, proper cooking methods, proper balance of ingredients, ease in eating the dessert, and cook’s grade division.

Appearance (15 points) - This will be the first thing the judges see. The appearance will be judged on full plate 12 dessert bars. Does this dessert look like the description in the recipe? Does it look appetizing?

Taste (50 points) - Taste is weighted the most heavily in the score for obvious reasons. A dessert can be too sweet, too salty, have an odd texture, or just not be balanced. Do you want to take another bite? Sometimes, what looks good does not taste good. Does the dessert taste appropriate for the recipe? Do the flavors work well together? Can you taste the primary element?