Loaded Congo Cookie Bars

Thick, dense and chewy cookie bars fully loaded with two kinds of chocolate chips, candy, coconut flakes and nuts. One of the best things about them is they’re fully customizable in an anything goes kind of way.

If you made them once a week for an entire year they could be different every single time.

I love that.

They are a great way to clean up your pantry especially if you have a lot of odds and ends leftover from Christmas baking.

Into these particular bars is a decadent mix of semi-sweet and white chocolate chips, mini Reese’s pieces, toffee bits, coconut flakes and walnuts. All total – three and a half cups worth. Every single bite sends shock waves straight to your sweet tooth.

In a good way.

The next time you open your cupboard and a bunch of crinkly, partially filled bags of baking goodies jump out don’t shove them back in. Congo bars. Now you know.

Make them.

{‘Cause we could all use a little sugar-coated, candy-laden sweetness in our lives.}

Loaded Congo Cookie Bars

Rating: 51

Prep Time: 20 minutes

Cook Time: 32 minutes

Total Time: 52 minutes

Yield: 1 (9x13) pan

Loaded Congo Cookie Bars

Thick, dense and chewy cookie bars fully loaded with two kinds of chocolate chips, candy, coconut flakes and nuts. One of the best things about them is they're fully customizable in an anything goes kind of way.

INGREDIENTS:

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, toffee pieces, coconut flakes, etc)
1/2 cup chopped walnuts
*I used 1/2 cup semi-sweet chocolate chips + 1/2 cup white chocolate chips + 1 cup mini Reese's + 1/2 cup coconut flakes + 1/2 cup toffee bits

INSTRUCTIONS:

  1. Preheat the oven to 350°F. Lightly grease or (line with parchment) a 9" x 13" baking pan.
  2. Melt the butter and stir in the brown sugar then the salt and vanilla until well combined.
  3. 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.
  4. Stir in the baking powder and flour then all the chips/candy and nuts.
  5. Scoop the batter into the prepared pan spreading it edge to edge with a wet spatula.
  6. 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.
  7. Cool bars completely before cutting. Best if you can let them set overnight. Store tightly covered at room temperature up to 5 days.

Notes:

Adapted from  King Arthur Flour

http://www.cinnamonspiceandeverythingnice.com/congo-bars/

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