CONGO BARS BY FAT WITCH BAKERY
Headnote from Patricia Helding: " I think the name comes from the lineup of graham crackers, condensed milk, chocolate chips, and shredded coconut. This version doesn't skimp on any of them and adds pecans to boot. These are a delicious after-soccer hit with kids, but if there's a platter put in front of football-watching adults... they'll be gone before halftime. You can make graham cracker crumbs in the food processor, or do it the old-fashioned way by putting whole crackers in a reasonable plastic bag and crushing them with a rolling pin."Source: the Fat Witch Bakery
Provided by Lynnda Cloutier @eatygourmet
Categories Cookies
Number Of Ingredients 13
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
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