congo bars recipe

Congo Bars

Be sure not to over bake these bars, a knife inserted into the center should come out with a few crumbs clinging to it.
45 hours
25 minutes
1 hour 30 minutes
18 doves or 50 small squares
congo bars recipe
  • 2 cups All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter, Softened
  • 2 cups Packed Light Brown Sugar
  • 2/3 cups Granulated Sugar
  • 4 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Chocolate Chips
  • 1 cup Walnuts, Chopped
  • 1 cup Shredded Coconut

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:
All purpose flour
Whole wheat flour
Baking powder

Cream until fluffy:
Unsalted butter

Add and beat well:
Light brown sugar
Granulated sugar

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

Add and mix:
Vanilla extract

Add and stir to blend thoroughly:
Flour mixture from above

Stir in until incorporated:
Chocolate chips
Walnuts, chopped
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 surface of bars, and sprinkle with 1 1/2 cups coconut. Chill slightly if necessary until firm, then cut with 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.