Monday, April 10, 2006
From the deepest, darkest corners of my oven, I present the not-so-humble Congo Bar. Some may describe it as "just" a blondie with coconut, but this is much more. There is a lot of toasted coconut in here, but there are also lots of walnuts, white chocolate chips, and semi-sweet chips as well. Want one? Come on over! Here is the recipe, from America's Test Kitchen: 1 c pecans (or walnuts), toasted and chopped 1 1/2 c unsw. shredded coconut, lightly toasted 1 1/2 c unbleached all-purpose flour 1 tsp baking powder 1/2 tsp salt 12 Tbs unsalted butter, melted and cooled 1 1/2 c light brown sugar, packed 2 large eggs 4 tsp vanilla extract (seems like a lot, but it works) 6 oz white chocolate chips (1 cup) or 3 oz each white chocolate and semisweet chocolate chips 1. Preheat oven to 350 degrees, and line a 9 x 13-inch pan with aluminum foil. Grease the aluminum foil with butter or cooking spray. 2. Mix together the cooled nuts, coconut, and chocoolate. Set aside. 3. Mix together the flour, baking powder, and salt. Set aside. 4. In a large bowl, mix the melted butter and brown sugar til smooth, then add the eggs and vanilla, and whisk til smooth. 5. Carefully add the flour mixture and combine, taking care not to overmix. 6. Gently fold in the nuts, coconut, and chocolate mixture, and then pour into the prepared pan. 7. Bake for 20-25 min., til the tops are golden brown. 8. Let cool completely, slice into 36 bars (or so), and enjoy.