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You are here: Home / bar cookies / Congo Bars

Congo Bars

November 7, 2010 By Laura 12 Comments

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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 and convinced me I had made a dreadful error in previously passing on the book (I’m not from New York–I knew nothing about the bakery). And if she had not convinced me, I would have known as soon as I took one bite of these bars.


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!


Congo Bars
 
Print
Closely adapted from Patricia Helding
Author: TheSpicedLife
Recipe type: Dessert
Cuisine: Cookies
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
3.2.2708

 

Affiliate links were used in this post, but only to link to items that would be being discussed and linked to in any case.

 

Filed Under: bar cookies, chocolate, Coconut (flaked), cookbooks, hazelnuts, reviews Tagged With: bar cookies, chocolate chips, coconut flakes, congo bars, cookies, hazelnuts, nuts, shredded coconut

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Comments

  1. alice says

    November 7, 2010 at 5:41 pm

    Your bars look awesome! I wish I had one right now.

    Reply
  2. Eliana says

    November 7, 2010 at 7:08 pm

    WOW – these bars are making my mouth water. Now you gave me an excuse to put this book on my wish list 🙂

    Reply
  3. Joanne says

    November 8, 2010 at 6:25 am

    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!

    Reply
  4. Natasha @ Saved by the Egg Timer says

    November 8, 2010 at 12:25 pm

    I always love these bars, what is better thannuts, coconut and chocolate?

    Reply
  5. Confectionary Designs says

    November 9, 2010 at 6:42 am

    These sound and look terrific. Nuts and coconut are two of my fav ingredients. Thanks for sharing.

    Reply
  6. FamilySpice says

    November 9, 2010 at 7:46 am

    Sounds amazing! I love great bar recipes!

    Reply
  7. TheChocolatePriestess says

    November 9, 2010 at 8:52 am

    I now an Acolyte in our group that would definitely be interested in this recipe. I'll let her know about it.

    Reply
  8. Allison says

    November 9, 2010 at 11:24 am

    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!

    Reply
  9. briarrose says

    November 9, 2010 at 6:25 pm

    I adore these bars. They look wonderful.

    Reply
  10. Amy says

    November 9, 2010 at 9:52 pm

    Mmmm! These sound so good, and I love that you used hazelnuts!

    Reply
  11. stephen says

    November 10, 2010 at 10:26 pm

    I'd definitely try this out one day.
    Really cute!!

    Reply
  12. Ingrid bloggar says

    November 11, 2010 at 11:06 am

    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

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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