Monday, June 7, 2010
My mom had a Congo Square recipe that we had growing up. Those were delicious and very basic. So this recipe is a twist on my mom's and the Taste of Home bars. The saucepan technique seemed to make them have even more brown sugary goodness.
2/3 cup shortening (I used butter of course)
2-1/4 cups packed brown sugar
2-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, beaten
1 tablespoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup peanut butter chips
1 cup chopped nuts
In a saucepan, melt shortening (or butter) over medium heat. Stir in brown sugar. Cool. I didn't cool mine enough and so when I stirred in the cholocate/peanut butter chips they melted slightly. Next time I would completely cool the mixture. Combine flour, baking powder and salt; add gradually with eggs to shortening mixture. Stir in the vanilla, chips and nuts (batter will be very stiff).
Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes (or until a toothpick comes out with no LIQUID (it can have some moist CRUMBS though). Cut into squares while warm. Yield: about 48 bars.