I have a dirty little secret. This year, very different from previous years, my mom has taken a while to ask for Christmas lists (normally she is an early shopper), so I confess I have taken advantage of some of the great sales going on now, specifically at The Good Cook. Where normally I stare wistfully and resist, this year I am embracing those $11 cookbook sales. Which is relevant because this recipe comes from a book that I passed on during the first big sale, about a month ago, and then promptly regretted with all my heart (I can get rather passionate about cookbooks). So as long as no one had requested my Christmas list, I waited patiently for the sale to come back around and just today I pounced! Wee-hoo!
In the meantime, I got this recipe from Alice over at Savory Sweet Life, who reviewed Fat Witch Brownies: Brownies, Blondies, and Bars from New York’s Legendary Fat Witch Bakery
Which, by the way, are momentous for a second reason. Alice’s pictures and general description persuaded me that I needed to make these Congo Bars yesterday–which is odd since I don’t like coconut in desserts. Which, in turn, presented me with a quandary. Enter Bob’s Red Mill, who makes these fabulous super-sized, unsweetened coconut flakes. I subbed them for the tiny shredded sweetened coconut flakes that bother me so much, and the result was stunning. So, SO good. What a revelation–both the bars and the large unsweetened coconut flakes!
- Crust:
- ¼ cup AP flour
- ⅓ t baking powder
- 1 t salt
- 1 cup graham cracker crumbs (about 11 whole crackers, crushed)
- ⅓ cup packed light brown sugar
- 7 T unsalted butter, softened to room temperature
- Topping:
- 1¼ cups flaked coconut (sweetened or not to your taste, see notes above)
- ½ cup semi-semi sweet chocolate chips
- ¼ cup milk chocolate chips
- ¾ cup sweetened condensed milk
- ⅓ cup chopped nuts--I used hazelnuts (can be left out)
- Spray a 9X9 pan with baking spray and then line it with parchment paper. Spray it with Baker's Joy. Preheat the oven to 350 F.
- Whisk together the flour, baking powder, and then stir in the graham cracker crumbs and light brown sugar. Mix well. Cut the butter into the flour mix and then mix with your hands until the dough is smooth. Pat the dough evenly in a thin layer into the prepared baking pan. Bake for 10 minutes or until the crust is slightly golden. Remove from the oven and set aside to cool. Prepare the topping.
- Mix together the coconut, both chocolate chips, and the condensed milk with a spoon. Add the nuts, if using. Spread the mixture evenly over the baked crust.
- Bake for 20 minutes or until the top is well-set and light brown. Watch carefully at the end of baking time; do not let the top become too bubbly or dark. Let cool on a rack for 2 hours or until chocolate chips are no longer soft. Use parchment paper to remove from pan when cool and slice into bars.
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Your bars look awesome! I wish I had one right now.
WOW – these bars are making my mouth water. Now you gave me an excuse to put this book on my wish list 🙂
And now YOU have just convinced ME that I need to reassess my Good Cook orders. These bars sound fabulous and I apparently really need that cookbook!
I always love these bars, what is better thannuts, coconut and chocolate?
These sound and look terrific. Nuts and coconut are two of my fav ingredients. Thanks for sharing.
Sounds amazing! I love great bar recipes!
I now an Acolyte in our group that would definitely be interested in this recipe. I'll let her know about it.
Oh my. These look amazing. I've been eyeing that book, too, but have been holding out so far. I am just as passionate about my cookbooks as you are–it's kind of an addiction. 🙂 Thank you for the incredible-looking recipe!
I adore these bars. They look wonderful.
Mmmm! These sound so good, and I love that you used hazelnuts!
I'd definitely try this out one day.
Really cute!!
Oh my….
I found your blog when searching for M&M peanut butter..
How many dollars should I send for you to make both the peanut butter shortbread and those fantastic Cong Bars??
I really enjoy your blog 🙂
Kind Regards
Ingrid from Sweden