Desserts
Congo Bars | Chocolate Chip Squares Studded with Pecans and Flavored with Coconut
Remember Congo bars? This recipe yields delicious chocolate chip squares studded with pecans and flavored with coconut. If you like soft chocolate chip cookies, you probably like blondies and Congo bars even better, since the ratio of chewy center to crisp edges is more in your favor. This Congo bars recipe, adapted from the Wellesley […]
By Amy Traverso|Jun 06 2013|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
Since here in Maine we refer to Congregational churches as “Congo” churches, my guess is that congo bars originated as a staple at church suppers or bake sales. Recipes for these treats are often found in local organizations’ fundraising cookbooks, and they show up in bakeries and at sales, probably at some suppers, too.
I think there’s something seriously wrong with this recipe. I made it exactly as the directions state. After baking for 25 minutes it wasn’t even close to done. It’s been in the oven for almost 40 right now and still not done in the middle. I statrted looking at other similar recipes onlline. Most call for 2- 2 1/2 teaspoons of baking soda. The requires only 1/2 teaspoon. I sense a misprint and probably why my batch is not baking properly. Such a waste of time and ingredients!