Saturday, February 9, 2013

Congo Bars

Blizzard!! 

Travel ban? Not that I really want to be outside during a snow storm, but now that I'm not allowed to... 

No worries. It's time to teach my Californian friends how to make snow men!! If you're stuck inside this weekend, bake away!

It's getting to be a rare occasion that Em&M are reunited... the hazards of growing up! But guaranteed we bake something when we are!

These Congo Bars were just one of a few baking projects we attempted over Christmas break.  They are deliciously soft and have the perfect amount of coconut and chocolate!



Recipe (adapted from ATK)

1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 1/2 stick butter, melted
1 1/2 cup packed brown sugar
2 lg eggs
3 tsp vanilla extract
1/2 cup semisweet chocolate chips
1 cup toasted pecans, chopped
1 1/2 cup toasted sweetened shredded coconut

Preheat to 350 degrees, line a 13x9 in baking pan with foil sling and grease foil. 
Whisk flour, baking powder, salt together in bowl.
In large bowl, whisk butter and sugar.
Stir in flour mixture, until just incorporated. Stir in chips, nuts, and coconut.
Scrape batter into pan and smooth top.
Bake 22-25 min, until few moist crumbs on inserted toothpick. 


P.S. Happy Chinese New Year! Check out http://www.google.com.tw/ for their New Year's themed doodle. Year of the Snake!

                                google-chinese-new-year-doodle

1 comment:

  1. Mmmm, Congo bars! I want some coconut now.

    Also, the .tw site no longer has the year of the snake logo. But it DOES have an Edward Gorey themed illustration. At first I thought to myself, why would TW celebrate Edward Gorey but we do not? And then I realized- it's the 22nd over there but not here. Ta daa!!! Magic.

    ReplyDelete

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