Scrapbooking and Congo Bars
02 May 2011 8 Comments
in Cookies/bars Tags: Cookies/Bars, Scrapbooking, Semi-sweet chocolate chips
Scrapbooking weekend!! I am lucky that, a few times a year, I can get away and spend time with my friends for a weekend full of laughter, great food and scrapbooking. Aside from hiding away on a tropical island with my husband, this is my idea of the ideal escape. I love everything about scrapbooking: the luxury of hours spent over my favorite photos, the endless array of colored paper to work with, the tiny details that somehow transform everything, and the incredible sense of accomplishment it gives me to see the finished pages. I was never someone who considered herself to be artistic, and yet I can take a few pictures and Voila! I’ve got a “masterpiece.” I relax, refresh and recharge, all the while tapping into my creative side to make memories for my kids. It’s a win-win 
What exactly does this have to do with Congo Bars? Nothing, really, except that my weekend getaway meant no cooking and no new food pics. However, I would like to rectify the egregious error I made a few days ago — posting a mouth-watering picture of a recent batch of Congo Bars, without including a recipe. Jules, rookie error! Won’t happen again.
Here’s my take on these chewy, chocolate-y coconut bars. The trick to getting them just right is to ever-so-slightly undercook them. I’ve used a glass 9×13 pan here, not metal, and so you may need to lower cooking times slightly for a metal pan which tends to cook the batter more quickly. Enjoy, in moderation of course, and share with your friends!
Congo Bars
24 servings
Preheat oven 350 degrees
Grease/spray 9×13 glass dish
2/3 c. butter, softened
2 c. brown sugar
1 t. vanilla
3 eggs
2 c. flour
1 t. baking powder
1/2 t. salt
1 1/2 c. semi-sweet chocolate chips
1 c. coconut
3/4 c. walnuts, chopped (optional)
1) Cream butter, brown sugar, eggs, and vanilla in mixer on medium speed
2) In separate bowl, mix together flour, baking powder, and salt
3) Add to mixer, on low, until well blended
4) By hand, fold in chocolate chips, coconut, and, if desired, chopped walnuts
5) Pour into prepared 9×13 glass pan
6) Bake for 30-35 minutes; a toothpick inserted 1″ from sides will come out clean. Center should be set but slightly wet.
