If you haven’t tried the Congo bar, you can basically have a chocolate chip cookie bar. The senses have been added. They are usually made of chopped nuts or coconuts for some texture. It was made with a dream.
The reason my Congo bar is the best
- Butter shorteningThe old -fashioned recipe used shortcuts, but with butter, it provided a rich taste and tough text.E.
- Sweet balance: Milk chocolate chip brings sweet and walnuts are not too sweet because they add crunches and cut them.
- Classic Congo Bar Style: I put three mix mix cups in these and use all brown sugar to create a deep and caramel -like taste.
Reader’s review
Excellent recipe. I will have more time. I made it for the event and it was loved by everyone. I will not change anything
Congo bar ingredient
- Change nuts! You can use pecan, almonds, chopped peanuts or pistachios instead of walnuts.
- Chocolate chip deformation: Mix milk and semi -sweet chocolate chips, all semi -suite, butter scotch, caramel or peanut butter chip.
- Sea salt: Sprinkle the flaked sea salt before baking.
- Topping: Do you want to indulge the Congo bar more? Add caramel sauce or white chocolate sauce! Provide warm and super mode.
How to make a classic bean bar
This Congo bar recipe is not easy to make chocolate chip cookies, but not easy but easy. Prepare to meet your new Potluck Staple! These are very simple to throw together and always hit anywhere.
- Preparation and drying ingredients: Preheat the oven to 350 ° F. 9 x 13 x 2 Sprinkle with a cooking spray that doesn’t stick to a fan. Brush flour, baking powder and salt together in the intermediate bowl.
- Wet ingredients: Put butter and brown sugar in a large bowl and mix until you mix. Add eggs and vanilla and mix until it is completely combined.
- Combine: Add flour mixtures to butter and sugar mixtures and mix until they are coupled. Put chocolate chips and walnuts in the dough.
- baking: Put the dough in the prepared pan and bake for 30-35 minutes until the edge becomes golden brown. The center still looks like a bush. If it is baked anymore, the bar becomes dry and broken. Cool completely before the Congo bar cuts the cleanest bar.
ALYSSA ‘S Pro Tip
Do not work too much!In fact, do not flip this Congo bar. They will continue to cook even after leaving the oven, so if you bake longer, it’s dry and broken.
Congo bar
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ingredient
- 2 ¾ cup Multipurpose flour
- 2 ½ Teaspoon Baking powder
- ½ Teaspoon salt
- ⅔ cup Unlodge butter
- 2 ¼ cup Packed brown sugar
- 3 Large egg
- 1 Teaspoon Vanilla extract
- 2 cup Milk chocolate chip
- 1 cup Chopped walnut optional
guideline
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Preheat the oven to 350 ° F. Spray it with a non -stick cuisine spray on a 9x13x2 inch fan.
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Shadow 2 ¾ cup multipurpose flour,,, 2 ½ teaspoon baking powderand ½ teaspoon salt In the middle bowl.
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add The butter that is not melted with cups melts and 2 ¼ cup packaging brown sugar Put it in a large bowl and mix until it is combined. add 3 large eggs and 1 teaspoon vanilla extractMix it until it is completely combined.
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Add flour mixtures to butter and sugar mixtures and mix until they are coupled. Stir Milk chocolate chip 2 cups and 1 cup of chopped walnuts By hand.
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Put the dough in the prepared pan and bake for 30-35 minutes until the edge becomes golden brown. The center will still look like a bush. If it is baked anymore, the bar becomes dry and broken.
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Slicing and completely cool the rods before serving.
video
memo
Storage guidelines
- Indoor temperature: Store for 3-4 days in a sealed container.
- refrigerator: Store for up to 7 days in a sealed container. Heat for 5-10 seconds in the microwave for warm snacks!
- Freezer: Congo bars can be frozen for up to three months. Heart at room temperature overnight.
nutrition
More dessert bars
Oh, cookie bar. I can’t get them enough! If you like this Congo bar, you should taste brown butter blondy, sugar cookie bar and snow nicker du Dewelbar! Here are some recipes:
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Bongo bar
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Oatmeal Fuji Bar
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