Conga Bars Food

CONGO BARS (RACHAEL RAY)

Steps:

• Pre-heat the oven to 350°F.
• Sift the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar using a mixer until blended.
• Add the eggs, one at a time, to the sugar mixture, mixing on low in between each addition.
• Add the vanilla and mix.
• Add the flour and mix until combined.
• Stir in the chips.
• Coat a 9-inch x 13-inch pan with nonstick cooking spray and spread the batter evenly into the dish.
• Bake for 30 minutes, then cover the top with foil to avoid over-browning.
• Bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. You will think they are under-done, but they aren't. Make sure you don't overbake!

CONGO BARS I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Melt shortening, stir in brown sugar. Let cool.
• Beat in the eggs.
• Add dry ingredients.
• Add chocolate chips, nuts and vanilla.
• Pour in 10 x 15-inch pan and bake for 30 minutes. Cool and cut into squares.

CONGA BARS

Steps:

• Heat oven to 350-degrees.
• Melt the butter in a large saucepan over medium heat; stir in the brown sugar, mixing well. Remove from heat and set aside to cool for 10 minutes.
• Beat in the eggs, one at a time; add the flour, salt and baking powder. Stir in chips and nuts. Spread evenly into a greased 10 x 15-inch jellyroll pan; press dough down evenly with moistened fingers. Bake until a tester comes out clean and sides begin to pull away from the pan, about 25-30 minutes. Transfer pan to a wire rack to cool. cut into bars.

AMERICA'S TEST KITCHEN BLONDIES OR CONGO BARS

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees.
• Line a 13x9 inch baking pan with a foil sling and grease the foil.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In a large bowl, whisk the butter and sugar together.
• Whisk in the eggs and vanilla until combined.
• Stir in the flour mixture until just incorporated.
• Stir in the chips and nuts.
• Scrape the batter into the prepared pan and smooth the top.
• Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22 to 25 minutes, rotating the pan halfway through baking.
• Let the blondies cool completely in the pan, set on a wire rack, about 2 hours.
• Remove the blondies from the pan using the foil, cut into squares, and serve.