Congo Bars


Prep Time:

Cook Time:

Total Time:

Makes about 18 doves, or about 50 small squares

These easy bars are great for a crowd, and can be frosted or left plain. Be sure not to over bake them; a knife inserted into the center should come out with a few crumbs clinging to it.

Preheat oven to 350 degrees. Line 12 by 18-inch rimmed baking sheet with foil, leaving an overhang on each end. Butter the foil.

Whisk together and set aside:
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt

Cream until fluffy:
1 cup unsalted butter, softened

Add and beat well:
2 cups packed light brown sugar
2/3 cup granulated sugar

Add 1 at a time, beating 20 seconds after each addition:
4 large eggs

Add and mix:
1 tablespoon vanilla extract

Add and stir to blend thoroughly:
Flour mixture from above

Stir in until incorporated:
1 cup chocolate chips
1 cup walnuts, chopped
1 cup shredded coconut

Turn mixture into prepared sheet pan and smooth top. Bake 25 to 30 minutes, turning pan halfway through baking time. Let cool completely, then run a knife along sides, invert onto another sheet pan, and peel off foil. Turn right side up and frost, if desired. (Unfrosted sheet of bars can be wrapped tightly with plastic wrap and stored for 1 day or frozen for up to 1 month.)

To Decorate:

Beat 1 cup softened unsalted butter in large bowl, add 2 cups confectioners' sugar and 1 teaspoon vanilla, and continue to beat until light and fluffy. Spread evenly over the suface of bars, and sprinkle with 1 1/2 cups coconut. Chill slightly if necessary until firm, the cut the Dove cookie cutter or with your favorite Ann Clark cookie cutter, gently pressing on bars to remove from cookie cutter. Decorate with mini chocolate chips for eyes and serve.