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
- 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.
This bar makes me lose all my gainz.Matt Thompson