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.
I make a similar congo bar but sub in 1/2 cup wheat flour for white and have been known to leave out the coconut and put in butterscotch chips along with nuts and choc. chips. They get a nice chewy bottom layer and then usually an airspace and a crispy top layer.
Ooh, I love butterscotch ad chocolate together! But I also love coconu and chocolate together. Al three? And, I not opposed to adding whole wheat flour to just about anything.
fun! we know how much you love the scrapping wknds! great job with the blog- you’re inspiring me!
Love the pic!!! And you all look sooooo happy and relaxed!!! Hope to see you in 2 weeks when we come down. Can’t wait to try the Congo Bars……let you know how they come out!!!
Thanks, Trish! Bring them with you in 2 weeks and we can test them together!
Hey Julie,
Any tips for healthy quick breakfasts?
Quick breakfasts are a specialty at the Robarts house! I try to make sure the kids get a whole grain, fruit, and protein combo to give them a good start to the day that will keep them satisfied. While we rely heavily on the cereal/milk/fruit combo, there are other ‘To Go” options to consider, like roll-ups with nut butter and banana; yogurt mixed with cereal and frozen berries, and our fave ‘snack mix’ — cheerios, peanuts, raisins and a few chocolate chips.