Congo Bars
You can never have too many hor d'oeuvre recipes, so give Congo Bars a try. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 36 servings with 164 calories, 2g of protein, and 10g of fat each. 849 people were glad they tried this recipe. Plenty of people really liked this African dish. A mixture of white chocolate chips, pecans, unsweetened shredded coconut, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Brown Eyed Baker. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a not so awesome spoonacular score of 13%. Similar recipes include Congo Bars, Congo Bars, and Congo Bars.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon baking powder
2 eggs
1½ cups all-purpose flour
1½ cups light brown sugar
1 cup pecans, toasted and coarsely chopped
½ teaspoon salt
½ cup semisweet chocolate chips
¾ cup unsalted butter, melted and cooled
1½ cups unsweetened shredded coconut, toasted
1½ teaspoons vanilla extract
½ cup white chocolate chips
Equipment:
baking paper
baking pan
oven
whisk
bowl
spatula
frying pan
wire rack
cutting board
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.
Step by step:
1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until combined.
4. Add the eggs and vanilla and whisk until well combined.
5. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.
6. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack.
7. Remove the bars from the pan using the parchment handles and transfer to a cutting board.
8. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.
Nutrition Information:
covered percent of daily need
