Monday, November 22, 2010

Congo Bars

Well I attempted an experiment this weekend. It did not work. I thought wouldn't it be awesome if you could make Oreo Balls in a pan and just have Oreo Squares. We love Oreo Balls, but I hate rolling and dipping them. (Oreo Balls- mix one package of crushed Oreos with one box of cream cheese. Roll into truffle size balls. Chill. Dip in white chocolate.) Anyway, it did not work. The bars were too squishy on the bottom and too hard on the top. At least the kids enjoyed eating the mistake.

I did have one baking success this weekend. Congo bars have the texture of a brownie, but are chocolate chip blondies. These are super rich.

Congo Bars
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon vinegar
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla, almond extract, and vinegar and mix.
Add flour and mix until combined.
Stir in chips and then pecans.
Grease and flour  a 13 X 9 pan and spread batter evenly into dish.
Bake at 350 degrees for 35-40 minutes or until top is golden brown. Make sure you don’t over bake.

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