Indeed, the batter for my intense almond bars is flexible enough to be baked in an 8-inch round layer cake pan (1 1/2 inches deep) at the same oven temperature for the same time. While some experts offer direct and generic correlations between square and round pans, I judge the exchange on a recipe-by-recipe basis, for each type of batter, dough, or batter/dough responds slightly differently depending on the shape of the pan and internal characteristics (such as level of leavening, amount of liquid, level of fat, and/or type of add-ins, such as bits of dried fruit or baking chips). Interestingly enough, other bar cookie batters (especially those of the brownie and blondie type) can be baked in round baking pans, plain-sided or fluted, too.