Congo Bars are a great, simple, crowd-pleaser–with ingredients you probably already have in your pantry!
These simple bars are a taste of my childhood. The types of chips varied, according to whatever Grandma Schave had in the pantry, and hers most always also contained walnuts–because we had a walnut tree in our yard. I don’t add nuts because the kids don’t care for them in baked goods.
I think the key to the flavor in these bars is the caramel base from melting butter and brown sugar together.
Grandma’s Congo Bars
Easy blondie-style bars with chocolate and butterscotch chips
- 2 3/4 cup all purpose flour (sifted)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/4 cup dark brown sugar
- 2/3 cup butter ((Grandma used margerine))
- 1 tsp vanilla
- 3 eggs
- 7 oz pkg. chocolate chips ((I use a combination of chocolate and butterscotch chips))
Preheat oven to 350 degrees and grease a jelly roll pan.
Sift together flour, baking powder and salt in a large mixing bowl.
Melt butter in a two quart pot over medium heat. Stir in the brown sugar, and continue to heat until well mixed. Set aside to cool slightly.
Add eggs, one at a time to the sugar mixture. Beat well after each one.
Add butter/egg mixture to the flour mixture and stir until blended.
Add chocolate and butterscotch chips.
Spread into greased jelly roll pan (Mixture will be thick) and bake for 35 minutes.
Once cool, cut into finger length bars.