One of my favorite desserts were Congo Bars. The only bad thing about them was you could only have one, and there was never a friend who was on a diet in elementary school. Congo Bars resembled a chocolate chip cookie, but in bar form, but they had a little coconut in them and chocolate drizzled over the top. Yesterday I did a little search for Congo Bars and came up with this recipe. I changed it a bit, but was completely happy with the outcome. Actually I was thrilled with the outcome. These were delish!!
I made them for a little Lion Club family cookout yesterday, but as fortune would have it, we never made it to the cookout. The bakery demanded J's time and attention yesterday from 5 am until 9:30pm so I ended up taking one for the team. I ate the whole pan by myself! Just kidding! My mom would be mortified, but I did eat one for breakfast today. Full of protein, and chocolate, and wheat, and eggs. That's a great breakfast don't you think. I'm going to stash a few down the road for my long run tomorrow. I'm sure my girls will thank me! Wouldn't you?
So try a lovely Congo Bar for your next little gathering. They were dang good! Thanks Lomond View lunch ladies!!
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 lb. brown sugar
1 teaspoon vanilla
2 c. semi sweet chocolate chips
3/4 c. shredded coconut
1 cup chopped pecans (optional)
Sift flour, baking powder and salt in a large bowl. Set aside. (I never do this. Who owns a sifter anyways!)
Combine butter and sugar, eggs and vanilla.
Add flour and mix until combined.
Stir in chips and then pecans. (I toasted my pecans. Yum!)
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30-35 minutes or until top is golden brown. Make sure you don’t over bake.
After the congo bars have cooled you can drizzle a little melted chocolate on top. I couldn't wait and ate them as is. They were great!