Ingredients for Congo Bars
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Dark Brown Sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 3/4 cups granulated sugar
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How to Make Congo Bars
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking pan with butter (reserve wrapper for spreading).
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 2 minutes).
- Beat in 1 teaspoon vanilla extract, then add 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped nuts (walnuts or pecans recommended) and 1 cup semi-sweet chocolate chips.
- Pour batter into the prepared baking pan.
- Using the reserved butter wrapper, spread the dough evenly in the pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack before cutting.
- Once cooled, use a serrated knife to cut into 18 bars (approximately 2 ¼ inch bars).
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
72g
Fat
49g
Carbs
12g
