Nana Margaret passed down this 2 ingredient secret years ago. It takes seconds to prep and the entire tray is empty in minutes.

For a slightly richer flavor, stir 1 teaspoon of vanilla extract or a pinch of salt into the batter before baking. If you like a little texture, sprinkle 1/2 cup of shredded coconut or chopped pecans over the top before it goes into the oven; they’ll toast as the bars bake. You can also dust the cooled bars with powdered sugar for a prettier finish when serving to guests. To stretch this into a more dessert-like treat for parties, serve the bars with whipped cream and a drizzle of caramel sauce or a few maraschino cherries on top for a pineapple-upside-down-cake vibe. If you prefer thicker, extra-soft bars, bake in a slightly smaller glass dish (like 9×9) and add a few extra minutes to the bake time, watching for that light golden-brown top. For meal prep, bake the bars the night before, let them cool completely in the glass dish, then cover and refrigerate; they slice very cleanly when cold and are easy to pack into lunchboxes or take along to the office.