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Congo Bars

Source of Recipe

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List of Ingredients

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter, plus more, at room temperature
1 1/2 cups dark brown sugar (firmly packed)
1 teaspoon pure vanilla extract
3 large eggs
1 cup pecans, coarsely chopped
2 1/2 cups finely-chopped semisweet chocolate (12 oz)



Recipe

Heat oven to 350°.
Lightly butter a 9- by 13-inch glass baking dish, reserving butter wrapper.
Set aside.
Sift together the flour, baking powder, and salt.
Set aside.
Using a wooden spoon, beat butter and sugar in a medium bowl until light and fluffy, about 2 minutes.
Add vanilla and eggs, one at a time, mixing well after each addition.
Add sifted flour mixture, and mix until just combined.
Add chopped nuts and chocolate, and mix to combine.
Place the dough in the prepared baking dish.
Using the reserved butter wrapper, spread dough evenly.
Bake until golden brown and a cake tester comes out clean, about 30 minutes.
Remove to rack to cool slightly before cutting, about 20 minutes.
Using a serrated knife, cut into 18 (2 1/4- by 3-inch) bars.
Store in an airtight container up to 3 days.
This recipe yields 18 two-and-one-quarter-inch bars.