Yummy Congo Bars

By September 29, 2010 , , , ,

In an effort to completely overload the sweet tooth's of our guests I made Bakerella's Congo Bars for our 80's party. These were super simple because they are a bar cookie, which means no scooping!!
They were nice and chewy from the brown sugar and taste great with coffee.
I've added gram conversions to all the ingredients, since I'm now a big fan of weight measuring for the bigger stuff since it's more accurate and I have my nifty Perfect Portions Scale.(I use TraditionalOven.com for my conversions)
Recipe from Bakerella:

  • 2 3/4 cup all purpose flour (343.75g)
  • 2 1/2 teaspoons baking powder 
  • 1/2 teaspoon salt
  • 2/3 cup butter, softened (151.2g)
  • 1 lb. light brown sugar (Oh my and thank you!) (453.59g) Learn how to make your own in this post You can MAKE Brown Sugar! 
  • 3 eggs
  • 1 teaspoon vanilla
  • 11.5 ounce package milk chocolate chips  I used PB & Chocolate Chips Mixed
  • 1 cup chopped pecans (optional)  Skipped

By mixer:
  1. Sift flour, baking powder and salt in a large bowl. Set aside. Use a fine mesh strainer not an annoying squeeze style sifter!
  2. Combine butter and sugar using a mixer until blended. Speed up your softened butter by slicing it up on a plate.
  3. Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
  4. Add vanilla and mix.
  5. Add flour and mix until combined.
  6. Stir in chips and then pecans.
  7. Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
  8. Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

No more leveling, just using measuring cups to scoop it out now!


Use plastic wrap to press it into the Baker's Joy greased pan so you don't get so sticky!

This was after about 30 minutes in the oven, I shielded it with aluminum foil for the last ten minutes, the bottoms got pretty crispy so I probably could have gone for a little less time.

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