It seems everyone’s mother, aunt, or grandmother had a Betty Crocker’s Cookbook handy in the kitchen in the 70’s.
1976 version
No mention of Congo bars in this book. The secret recipe we all loved is only known to the secret society of the DR cafeteria staff along with their meatloaf (aka mystery meat), However, we have a knock off recipe here.
Congo Bars are like a chocolate chip cookie bar, but thicker, chewier and even more jam-packed with semi-sweet and milk chocolate chips!
This vintage congo bar recipe is a classic
Congo Bars Recipe
Ingredients:
– 3 eggs, room temperature
– 1 cup butter, room temperature
– 2 cups brown sugar
– 1.5 cup semi-sweet chocolate chips
– 1 cup milk chocolate chips
– 2.5 cups flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 tablespoon vanilla extract
– Optional: 1/2 cup nuts of your choice
– 1 cup butter, room temperature
– 2 cups brown sugar
– 1.5 cup semi-sweet chocolate chips
– 1 cup milk chocolate chips
– 2.5 cups flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 tablespoon vanilla extract
– Optional: 1/2 cup nuts of your choice
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan and set it aside.
2. In a large mixing bowl, cream together the room temperature butter and brown sugar until light and fluffy.
3. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Make sure the eggs are at room temperature to avoid curdling the butter.
4. Stir in the vanilla extract.
5. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
6. Fold in the semi-sweet chocolate chips and milk chocolate chips (and nuts if you are using), distributing them evenly throughout the batter.
7. Pour the batter into the greased baking pan, spreading it evenly.
8. Place the pan in the preheated oven and bake for approximately 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and allow the Congo Bars to cool completely in the pan before cutting them into squares or rectangles.
Once cooled, cut the bars into desired shapes and sizes. Enjoy!
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