Readers share Congo Bars recipe

February 12, 2013 

Thank you to all the readers who sent in Congo Bar or Congo Square recipes. I got similar versions from more than 30 readers, which shows how popular these bar cookies must be. If you would like to tap our readers’ collective recipes boxes to track down a long lost recipe, send me a note at aweigl@newsobserver.com or call 919-829-4848.

Andrea Weigl

To see a printable version of this recipe, click on the link below:

Congo Bars

Congo Bars Reader Sunny Davis shared this recipe from “Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book,” by Judy Rosenberg (Judy Rosenberg, 1991). I substituted pecans for walnuts when I tested it. Use what you prefer. 1 1/3 cups all purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 9 tablespoons unsalted butter, room temperature 1 3/4 cups lightly packed light brown sugar 1 1/4 teaspoon vanilla 2 large eggs, room temperature 1 cup chocolate chips 1/2 cup chopped walnuts

PREHEAT oven to 350 degrees. Lightly grease a 9-inch-by-13-inch pan.

BLEND flour, baking soda and salt in a small bowl. Set aside.

CREAM butter, sugar and vanilla until light and fluffy, about 2 minutes. Stop to scrape down sides twice. Add eggs and mix until blended. Add the dry ingredients and mix on low speed until almost blended. Stop to scrape down bowl.

ADD chocolate chips and nuts and mix on low speed for 5 seconds. Finish mixing by hand with a wooden spoon. Spread the batter evenly in prepared pan.

BAKE on center rack until top has formed a golden crust and dropped below the level of the darker golden outer edges, about 30 minutes. Cool 30 minutes in the pan on a rack before cutting. Yield: 16-20 servings

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