"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Saturday, July 3, 2010

Congo Bars

These Congo bars are something I remember Lynnette making for various functions when we lived in Connecticut. Thee are simple and come together quickly. I made these to also put on our thank you plates to those who had helped on the cement project on our new house. I love bar cookies because they are done all at one time instead of watching several batches.

Congo Bars

From Lynnette Strobel's kitchen

2 ½ cups all-purpose flour (11.25 ounces if you use a scale)

2 ½ tsp. baking powder

½ teaspoon salt

2/3 cup butter (5 3/8 ounces) at room temperature

3 eggs at room temperature

2 ¼ cups light brown sugar (18.5 ounces if you use a scale)

1 tsp. vanilla

1 12-ounce package chocolate chips

1 cup chopped nuts, optional

Preheat oven to 375 degrees.

In a bowl whisk together flour, baking powder, and salt. (Or you could sift the ingredients, if you are that type of baker. I’m not.) Set aside.

In a mixing bowl cream brown sugar and butter together until well combined. Add eggs, one at a time, making sure each is incorporated before adding the next. Add vanilla and beat until mixture is smooth and no lumps of sugar remain. Don’t get carried away mixing here. If you beat until everything is light and fluffy the Congo bars will be too cake-like.

Add flour mixture and mix just until combined. Add chocolate chips and mix again until chips are evenly dispersed.

Spray a jelly roll pan with cooking spray. Spread dough evenly on pan – much easier imagined than accomplished – and bake for 18 minutes, or until congo bars resemble the picture above.

Remove pan from oven, place on cooling rack and cool until firm enough to cut.

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