I feel like I’ve had a lot of sugary posts lately. If you’re on a diet, I apologize. I just figure you don’t want to hear about the rice and baked fish I had for dinner tonight. Don’t get me wrong, it was crazy delicious, but its not super exciting.
That being said, if you eat rice and fish for dinner, you don’t have to feel bad about eating these bars. I know from experience.
These are a highly customizable bar cookie that you can whip out for the holiday crowd around your house. Feel free to use any combination of chocolate, nuts, or other mix-ins you have on hand. They’re a great way to use up the last little bit of something you have leftover from baking something else you probably shouldn’t have eaten.
Congo Bars
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted and cooled
1 1/2 cups light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup sweetened shredded coconut
1 cup macadamia nuts, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
Preheat the oven to 350ºF. Spray a 9×13 baking pan with cooking spray.
In a medium bowl, whisk together the melted butter and brown sugar until combined. Whisk in eggs and vanilla. Add the flour, soda, and salt and mix using a rubber spatula, folding until just combined. Fold in the coconut, macadamia nuts, and chocolate chips. Do not overmix. Pour into the prepared pan and smooth into an even layer.
Bake until the top is firm and a toothpick inserted into the center comes out with moist crumbs attached, about 25 minutes. Cool in the pan on a wire rack.
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