Congo Bars

The recipe Congo Bars could satisfy your African craving in approximately 40 minutes. For 51 cents per serving, you get a side dish that serves 12. One portion of this dish contains around 4g of protein, 17g of fat, and a total of 304 calories. This recipe from Leites Culinaria has 398 fans. If you have baking powder, milk chocolate chips, light brown sugar, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so spectacular. If you like this recipe, take a look at these similar recipes: Congo Bars, Congo Bars, and Congo Bars.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the crust1. Preheat the oven to 350°F (176°C). Butter an 8-by-8-inch or 9-by-9-inch baking pan, dust with flour, and tap out the excess.2. Combine the flour, baking powder, and salt in a bowl. Stir in the graham cracker crumbs and light brown sugar and mix well.3. Work the butter into the crumb mixture with your hands until the crumbs are evenly coated with buttery goo. Spread the crumb crust in the prepared baking pan, pressing down gently with your hands. You don’t want to make the crust too dense or compact. Bake for 10 minutes, or until the crust is slightly golden. Remove from the oven and let cool while you make the topping. Oh, and leave the oven on.Make the topping and assemble the congo bars4. While the crust is cooling, mix together the coconut, both chocolates, and the condensed milk. Add the pecans or other nuts, if desired. Spread the mixture evenly over the warm crust. Return to the oven and bake for 20 minutes, or until the top is set and light brown. Watch carefully toward the end of the baking time to make sure the top doesn’t become too bubbly or dark.5. Let the pan of bars cool on a wire rack for 2 hours or so, until chocolate is no longer soft. Cut into whatever size or shape you fancy.

 

Step by step:

1. Make the crust

2. Preheat the oven to 350°F (176°C). Butter an 8-by-8-inch or 9-by-9-inch baking pan, dust with flour, and tap out the excess.

3. Combine the flour, baking powder, and salt in a bowl. Stir in the graham cracker crumbs and light brown sugar and mix well.

4. Work the butter into the crumb mixture with your hands until the crumbs are evenly coated with buttery goo.

5. Spread the crumb crust in the prepared baking pan, pressing down gently with your hands. You don’t want to make the crust too dense or compact.

6. Bake for 10 minutes, or until the crust is slightly golden.

7. Remove from the oven and let cool while you make the topping. Oh, and leave the oven on.Make the topping and assemble the congo bars

8. While the crust is cooling, mix together the coconut, both chocolates, and the condensed milk.

9. Add the pecans or other nuts, if desired.

10. Spread the mixture evenly over the warm crust. Return to the oven and bake for 20 minutes, or until the top is set and light brown. Watch carefully toward the end of the baking time to make sure the top doesn’t become too bubbly or dark.

11. Let the pan of bars cool on a wire rack for 2 hours or so, until chocolate is no longer soft.

12. Cut into whatever size or shape you fancy.

Nutrition Information:

covered percent of daily need