Wednesday, May 7, 2014

Loaded Congo Cookie Bars

I made these while at my folks house.  I had gotten a bag of Easter candy very cheap and used that.  That size bag, when chopped, yields about 2 cups.   These are sinful!
Loaded Congo Cookie Bars
2/3 cup butter
2 cups + 2 tablespoons firmly packed brown sugar
3/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
2 + 1/4 teaspoons baking powder
2 + 3/4 cups all-purpose flour
3 cups mix-ins* (a combination of different flavored chips, reese's pieces or other candy)
1/2 cup chopped walnuts
***Beth used 2 cups of mini Twix, Snickers, Milky Way, and 3 Muskateer bars, chopped.  I also used a mixture of chocolate chips and butterscotch chips to make 1 cup

Preheat the oven to 350°F. Lightly grease or (line with parchment) a 9" x 13" baking pan.
Melt the butter and stir in the brown sugar then the salt and vanilla until well combined.
Allow to cool slightly then add the eggs one at a time beating well after each addition and scraping the sides and bottom of the bowl.
Stir in the baking powder and flour then all the chips/candy and nuts.
Scoop the batter into the prepared pan spreading it edge to edge with a wet spatula.
Bake 30 to 32 minutes until they rise and are golden on top. A toothpick in center won't come out clean - the middle may still be slightly gooey but will set up as they cool.
Cool bars completely before cutting. Best if you can let them set overnight. Store tightly covered at room temperature up to 5 days.

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