Congo Bars

I'm sure you are all wondering by now how I choose which recipe I will make. And even if you aren't wondering that, you could pretend to wonder such a thing and humor me. The proces is: If I don't have a taste for something specific, I just start looking through the recipes while paying attention only to the ingredients without regard to the category or title of the recipe. It goes something like, "I have sugar. Yep, eggs, too. No, no butter milk. Next." And, eventually, I find a recipe that I have all the ingredients for that also doesn't contain too many ingredients that I either can't eat (such as cream cheese) or have no interest in eating (such as figs).

Today I stumbled upon the recipe for these congo bars. The large amount of brown sugar in the recipe. I didn't realize that these "congo bars" are just a type of chocolate chip cookie bar until I was making them.

They are nice and chewy and chocolately. I like these better than the previous recipe for chocolate chip cookie bars that I posted. Unless you don't like brown sugar very much, I vote that you make these. The recipe makes a decent amount of cookie as well. I used two 9x9 inch pans and the cookies are approximately 1/2 inch thick. Be sure to grease and flour the pan or the cookies will be difficult to remove.

Congo Bars (Printer-friendly PDF Version)
2/3 C shortening
2 1/4 C brown sugar, packed
3 eggs, lightly beaten
1 t vanilla
2 3/4 C sifted flour
1/2 t salt
2 1/2 t baking powder
1 C chopped nuts (optional)
12 oz chocolate chips

Place shortening and brown sugar in the mixing bowl.

Cream them together.

Pour in the eggs and vanilla.

Mixy mix.

Dump in the flour, salt, and baking powder.

Mixity mix mix mix.

Mix chocolate chips mix mix stir.

Press and spread the dough.

Bake at 375 degrees Fahrenheit for 25 minutes or so. Don't overbake these or they wil probably be rocks and not cookies.

Cool it and then cut into pieces. As many or as few as you want. You can even just have two big cookies if that is what you want.

Enjoy!