I was given some cookie bars during the holidays that left me with a favorable impression as it was really delicious. I had no idea what it was nor I have tasted it before, so I went online to look for a cookie bar recipe that resembled the cookie that I had. I found the picture of Congo Bars looked similar and decided to give it a try. Later, I realized that this Congo Bar actually resembled Blondie very much as they both make with similar ingredients. And Congo Bar is actually another variation of Blondie. I might give Blondie a try in the future. For this, the only difference I changed was I used cashew nuts instead of walnuts or pecans. The taste was fairly closed and I am happy with the result.
The above picture is how I wrapped the cookie bars. I used red and white tissue papers, cut them out and wrapped the cookie bars like wrapping a candy and put them in a decorative zipper bag. You can also wrap it in foil first and then cover with a solid color cellophane paper and pack them in a decorative box as gift.
Recipe adapted from Brown Eyed Baker with slight modification.
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup (or 1 + 1/2 sticks) unsalted butter, melted
- 1 1/2 cups light brown sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup toasted broken cashew nuts
1. Preheat oven to 350'F. Lined a 9x13-inch baking pan with parchment paper, leaving a bit of an overhang over the edges.
2. In a medium bowl, whisk together (A). Set aside.
3. In a large Pyrex bowl, whisk together (B) until combined. Add (C) and whisk until well combined. Add (A) mixture and whisk until combined. Lastly, fold in (D) with a spatula.
4. Pour mixture into the baking pan and spread evenly.
5. Bake for 25 minutes. Cool completely in the pan on a wire rack. When cooled, remove it with the parchment paper on a cutting board. Cut into bars and serve. Store leftover in an air-tight container.