Saturday, February 25, 2012

Congo Bars

I've made these quite a few times lately and they come together quickly with the use of one bowl, one spoon and a whisk (optional).  And, most importantly, they are delicious.

Adapted from Cook's Illus. The New Best Recipe.

7.5 oz AP flour
1 t baking powder
1 t kosher salt
1.5 sticks of unsalted butter
10.5 oz brown sugar (I used dark)
2 large eggs
1.5 t vanilla extract
1 C dark chocolate chips*
1 C pecans, toasted and coarsely chopped
1.5 C unsweetened flaked coconut (better than shredded, I think), lightly toasted

Preheat oven to 350 and line a 13x9 pan with a foil sling and spray with cooking spray; set aside.

In a large microwave-safe bowl, place butter and brown sugar and cook on high for about 2 minutes or until butter is melted and sugar mixture is shiny when stirred.  Whisk in eggs and vanilla. Fold in dry ingredients including chips, nuts and coconut taking care to be gentle and do not overmix.  Turn batter into prepared pan and bake on oven rack set to middle position for 22-25 minutes.  Cool completely before cutting.

*original recipe calls for 1/2 C white chips and 1/2 C semisweet but I had neither and I prefer dark chocolate chips anyway.  Flaked coconut is better than shredded because it is large and coconutty but go for the shredded if you can't find flaked.  Sweetened coconut will make the bars way too sweet, FYI.

3 comments:

gwen said...

What's the amazing kind of chocolate you put in these when you sent them to me? It seemed like bigger pieces than chips...

gwen said...

Also, I can testify that these are amazing. AMAZING.

Kelly said...

Ghiradelli 60% chips. They are larger than the semi-sweet chips and taste better, too. If you prefer dark chocolate like I do. The darker the better. Also, I think larger chips are nice for bar cookies vs drop cookies because you don't have to worry about the chips, etc fitting inside the cookie scoop.