If you’ve been reading my blog for any length of time, you know I’m a baker at heart. Don’t let this ol’ blog title fool you.
I cook; I make dinner every night; but I’m nothing without my beloved butter, sugar, flour, and eggs.
Lonely and lost without chocolate.
This recipe is the one that I’m begged to bake over and over again.
Then, over again.
Family, friends, friends of friends, friends of my aunt’s neighbor’s dog’s breeder’s mother’s cousin’s third cousin (twice removed by marriage), you name it, come calling for a 13×9 of these rich treats.
“You sure you don’t want me to bake a sour cream fudge cake filled with vanilla buttercream and glazed with chocolate ganache?”
…”Yup. The bars’ll do it!”
Congo bars. Thick, buttery squares of ultra-chewy brown sugar dough studded with rich white chocolate, threaded with flaked coconut, and smoky toasted pecans. One bite is a melting, gritty mouthful of luscious flavor and varied texture.
These are the best cookies I’ve ever tasted.
I know, that was quite frightening. I’m terrified of words like “never,” phrases ending in “ever,” and all things set in stone. But when it comes to these chewy squares, I’m brazen.
If you didn’t already believe in magic, these would convince you. It’s a wonder why Jehovah’s witnesses don’t tote these door to door.
Everyone would convert.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter melted and cooled
- 1 1/4 cups packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups white chocolate chips
- 1 cup pecans toasted and chopped
- 1 1/2 cups sweetened shredded coconut
- Preheat the oven to 350 degrees Grease a 13x9" pan. Whisk flour, baking powder, and salt together in a medium bowl; set aside.
- Whisk melted butter and brown sugar together in medium bowl until combined.
- Add eggs and vanilla and mix well.
- Fold dry ingredients into wet until just combined.
- Fold in chocolate, coconut, and nuts. Turn batter into prepared pan, smoothing top with rubber spatula.
- Bake 25-30 minutes, until top is shiny, beginning to turn golden, and cracking around the edges. Cool on a rack to room temperature. Cut into squares.