 |
| |
 |
|
|
|
|
| |
 |
|
| |
Home Page
»
Ethnic Recipes
»
Congolese
|
|
| |
|
|
| |
Congo Bars |
|
| |
Convert to US/English units
Congo Bars - print recipe
|
|
| |
 |
|
| |
|
| Yield: |
| 18 |
| Ingredients: |
| |
|
2 1/4 cup
|
all-purpose flour |
|
2 1/4 tsp
|
baking powder |
|
1 tsp
|
salt |
|
160 ml
|
room temperature unsalted butter plus more |
|
1 1/2 cup
|
dark brown sugar - (firmly packed) |
|
1 tsp
|
pure vanilla extract |
|
3 lrg
|
eggs |
|
1 cup
|
pecans coarsely chopped |
|
2 1/2 cup
|
finely-chopped semi-sweet chocolate (12 oz) |
|
|
Vegetable oil spray for spreading dough |
|
| Method: |
Heat oven to 350 degrees. 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.
|
|
| Rating: 0 |
Hits: 340 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
|
|
|
|
