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Congo Bars

Olive
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Ingredients
  

Instructions
 

  • ADJUST OVEN RACK TO THE MIDDLE POSITION AND HEAT OVEN TO 350 DEGREES. SPREAD NUTS ON LARGED RIMMED BAKING SHEET AND BAKE UNTIL DEEP GOLDEN BROWN, 10 TO 15 MINUTES. TRANSFER NUTS TO CUTTING BOARD TO COOL; CHOP COARSELY AND SET ASIDE. TOAST COCONUT ON SAME RIMMED BAKING SHEET, STIRRING 2 TO 3 TIMES, UNTIL LIGHT GOLDEN, ABOUT 5 TO 7 MINUTES.
  • WHILE NUTS AND COCONUT TOAST, LINE A 9-INCH SQUARE BAKING PAN WITH FOIL; MAKE SURE THA THE SIDES ARE COVERED TOO. SPRAY FOIL-LINED PAN WITH NONSTICK COOKING SPRAY.
  • WHISK FLOUR, BAKING POWDER, AND SALT TOGETHER IN A MEDIUM BOWL; SET ASIDE.
  • WHISK MELTED BUTTER AND BROWN SUGAR TOGETHER IN MEDIUM BOWL UNTIL COMBINED. ADD EGGS AND VANILLA AND MIX WELL. USING RUBBER SPATULA, FOLD DRY INGREDIENTS INTO EGG MIXTURE UNTIL JUST COMBINED; DO NOT OVERMIX. FOLD IN CHOCOLATE, COCONUT AND NUTS AND TURN BATTER INTO PREPARED PAN, SMOOTHING TOP WITH RUBBER SPATULA.
  • BAKE UNTIL TOP IS SHINY, CRACKED, AND LIGHT GOLDEN BROWN, 22 TO 25 MINUTES; DO NOT OVERBAKE. COOL ON WIRE RACK TO ROOM TEMPERATURE. REMOVE BARS FROM PAN BY LIFTING FOIL OVERHANG AND TRANSFER TO CUTTING BOARD. CUT INTO 2-INCH SQUARES AND SERVE.
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