There have been a lot of complaints in my home lately because I only make desserts every other night. I try to make a dish that will last 2 nights, but sometimes the gang gobbles it up faster than my ability to step in and control the consumption rate. It’s all my fault, really, because I was raised to think no meal was complete without dessert (yes, including breakfast). Now that I am much wiser, I am faced with years of ingrained bad habits that the men-folk aren’t willing to relinquish. It’s all very frustrating. Tonight’s treat is a recipe that seems like simple chocolate chip cookie bars. However, the original recipe called for coconut, hence the Congo name. Some of my kids don’t like the texture of regular shredded coconut. For them, I often use really finely shredded coconut or I use extract or oil for flavor but no texture. It works.
You can find this recipe all over the internet in one form or another. Some don’t use any coconut, some use only milk or semi-sweet chocolate. Some are recipes that mom or grandma used to make. All agree that this is a tried and true recipe and it’s delicious.
1. Info for Congo Bars
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Congo Bars
- ⅔ cup butter
- 2⅓ cup brown sugar
- 2¼ cups flour
- 2½ tsp baking powder
- 3 eggs
- 2 tsp vanilla
- 1 tsp coconut extract
- 1 cup chopped nuts (optional)
- Melt butter and add sugars.
- Combine dry ingredients and add to sugar mixture.
- Add eggs and vanilla, beat well. Add coconut and chips and optional nuts.
- Bake in a 9 X 13 pan at 350 degrees for 30 minutes.
- Refrigerate until ready to serve.