Congo Bars By Fat Witch Bakery Recipes

CONGO BARS | 7 LAYER BARS

Steps:

• Preheat the oven to 350°F (176°C). Butter an 8-by-8-inch or 9-by-9-inch baking pan, dust with flour, and tap out the excess.
• Combine the flour, baking powder, and salt in a bowl. Stir in the graham cracker crumbs and light brown sugar and mix well.
• Work the butter into the crumb mixture with your hands until the crumbs are evenly coated with buttery goo. Spread the crumb crust in the prepared baking pan, pressing down gently with your hands. You don't want to make the crust too dense or compact. Bake for 10 minutes, or until the crust is slightly golden. Remove from the oven and let cool while you make the topping. Oh, and leave the oven on.
• While the crust is cooling, mix together the coconut, both chocolates, and the condensed milk. Add the pecans or other nuts, if desired. Spread the mixture evenly over the warm crust. Return to the oven and bake for 20 to 23 minutes, or until the top is set and light brown. Watch carefully toward the end of the baking time to make sure the top doesn't become too bubbly or dark.
• Let the pan of bars cool on a wire rack for 2 hours or so, until the chocolate is no longer soft and they slice easily.
• Cut into whatever size or shape you fancy.

CONGO BARS BY FAT WITCH BAKERY

Steps:

• Grease a 9-inch x 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 F. degrees.
• To make the crust, measure the flour, baking powder, and salt and then sift together into a medium bowl. Stir in the graham cracker crumbs and light brown sugar. Mix well. Cut the butter into a few pieces and mix into the dough with a fork until the dough is crumbly. Continue mixing with your hands until smooth. Spread the dough evenly in a thin layer in the prepared baking pan, pressing down with your hands. Bake for 10 minutes or until the crust is slightly golden. Remove from the oven and set aside. While the crust is cooling, prepare the topping.
• Mix together the coconut, both chocolate chips, and the condensed milk with a spoon. Add the pecans, if desired. Spread the mixture evenly over the baked crust
• Bake for 20 minutes or until the top is well-set and light brown. Watch carefully at the end of baking time and do not let the top become too bubbly or dark. Remove from the oven and let cool on a rack for 2 hours or until chocolate chips are no longer soft. Cut just before serving. Makes 12-16 bars

CONGO BARS I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Melt shortening, stir in brown sugar. Let cool.
• Beat in the eggs.
• Add dry ingredients.
• Add chocolate chips, nuts and vanilla.
• Pour in 10 x 15-inch pan and bake for 30 minutes. Cool and cut into squares.

CONGO BARS (RACHAEL RAY)

Steps:

• Pre-heat the oven to 350°F.
• Sift the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar using a mixer until blended.
• Add the eggs, one at a time, to the sugar mixture, mixing on low in between each addition.
• Add the vanilla and mix.
• Add the flour and mix until combined.
• Stir in the chips.
• Coat a 9-inch x 13-inch pan with nonstick cooking spray and spread the batter evenly into the dish.
• Bake for 30 minutes, then cover the top with foil to avoid over-browning.
• Bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. You will think they are under-done, but they aren't. Make sure you don't overbake!