I was sitting on my bed in the middle of the day and mulling over what in the world do I want to blog about. Then it hit me like a truck full of caffeine! What kind of blogger would I be if I didn’t write about a recipe? Unfortunately, I do not have pictures, because I did not just make this recipe. Maybe one day I will edit this post and include some pictures (but don’t hold your breath).
This recipe has been in my family my entire life and I haven’t met an actual human being that doesn’t like this! So blow off that diet and grab a jug of milk because you will DEVOUR the WHOLE pan!!
Congo Bars! They are similar to blondies, but I just looked up a recipe for blondies and they aren’t quite the same.
The recipe for Congo bars calls for:
1 stick margarine
1 box brown sugar
2 and 3/4 cups self-rising flour
1 cup pecans
1 cup chocolate chips or butterscotch chips
Melt butter and brown sugar; then add the rest of the ingredients. Bake in oblong dish at 350 degrees for 30 minutes. Do not over cook.
Now I like to change it up a bit. I like to go ahead and melt the butter and brown sugar together (by the way, a box of brown sugar is a pound) but then put it on low heat so it can begin to cool just a bit. While that is happening, I mix together the eggs and the flour. It gets pretty thick, so it is best to do this with a big mixer instead of a hand mixer and heaven forbid you try to use a whisk. Just don’t do it! After that is well stirred, turn your mixer down to a lower speed (if you are already there, congratulations), then begin to add the butter and brown sugar goop. Let’s back up two steps, I want to clarify, your butter and brown sugar mixture needs to still be runny. You did not turn off the stove, you just turned it down to low. So give it a good stir, then begin to spoon it into the flour and egg mixture. This is important because you don’t want to fry your eggs by dumping it all in at one time. Once the flour stuff has warmed up with those 3 heaping spoonfuls, then you can dump it all in. After all of this is mixed into one big happy mess, take your bowl out from under the mixer and whip out your handy-dandy mega-sized spoon and fold in a cup of pecans (or walnuts or almonds or whatever you like) and chocolate chips or butterscotch chips. Warning: you will burn calories stirring this stuff because it is thick, but fear not, for you will surely put them back on in about 30 minutes. Now rake that gooey goodness into a 9×13 glass or metal pan and toss it in the oven! However, be mindful that cooking time varies based on the type of dish you use. If you use glass, try cooking it for 25 minutes, then check it. You want it to be slightly gooey in the middle, but not so gooey that you have to eat it with a spoon. Over cook it and it will be cakey. Find perfect balance in the force, you must.
After it is finished, grab about 12 slices and that jug of milk we talked about and hit the couch for a Netflix movie marathon!