Every once in a while I find a recipe that needs to be made right away. This was one of those. I found the recipe and within hours it was cooling on top of my stove.
Iâ€™m not really sure what a congo bar is â€“ itâ€™s pretty much a blondie. Maybe a little more cake-like than your average blondie, but a blondie nonetheless. Most congo bar recipes I found called for chocolate chips but I went with white chocolate because I love the combination of white chocolate and coconut. If you prefer the regular stuff, Iâ€™m sure it would be just as delicious.
Another great thing about this recipe is that itâ€™s the first recipe where I havenâ€™t had to double the vanilla! I double the vanilla (and salt!) in almost every cookie or bar I make but these guys call for so much that doubling it would have been insane, even for me.
If youâ€™re looking for a quick, easy, and delicious treat to make today, these are perfect. Iâ€™m already looking for another excuse to make them!
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 1 egg, lightly beaten
- 2 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup walnuts, chopped
- 3/4 cups sweetened, flaked coconut
- Preheat oven to 350F. Line an 8 x 8 baking pan with parchment or aluminum foil. Spray with oil.
- Combine flour, baking powder, and salt. Set aside.
- Beat butter and brown sugar together until combined. Add egg and vanilla; mix well. Pour flour mixture into butter mixture and stir until just combined. Use a spatula to gently fold in white chocolate chips, walnuts, and coconut. Pour mixture into the prepared pan.
- Bake for 20 – 24 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire cooling rack. Remove by pulling on side of parchment or aluminum foil. Cut into squares and serve.
adapted from Can You Stay For Dinner?