1 Box light brown sugar
1 1/2 sticks of butter
2¾ cup flour
1 1/2 sticks of butter
2¾ cup flour
½ teaspoon salt (leave out if using self rising flour)
2 ½ teaspoons baking
powder (leave out if using self rising
flour)
3 eggs
½ teaspoon vanilla
2 cup chocolate chips (1
¼ in mix, ¾ cup on top)
1 cup chopped pecans
OPTIONAL: ½ cup coconut
Melt butter in microwave, mix with
sugar, let it cool!
(I didn't the first time and when I added the chocolate chips they melted)
ADD vanilla
Add eggs
Stir until all is mixed thoroughly.
If not using Self Rising Flour, add baking soda and salt to flour and sift a
couple of times to get it mixed thoroughly.
Add Chopped pecans
Add 1 ¼ cup chocolate chips
Add coconut if you are using it
Add sugar/egg mix to dry ingredients and beat with
blender. Spoon into “Large Bar Pan”
(Pampered Chef-stoneware) lined with parchment paper and sprinkle the last 3/4 cup
chocolate chips over top. Bake 30 minutes on 325 degrees. Make sure the center
is done.
Cut Congo Squares in bar pan then
lift out parchment paper and put on cooling rack.
These are great served hot with vanilla ice cream.