This recipe reportedly appeared in the Chicago Tribune early in the twentieth century. Conga Bars are a lot like a Blondie, but the texture is chewier. Here, Brazil nuts are added for a more exotic flavor.
INGREDIENTS | YIELDS 24 BARS
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2/3 cup melted butter
- 2 cups brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 cup chopped Brazil nuts or other nuts
- 6 ounces chocolate chips
- 1 cup coconut, optional
Preheat oven to 350°F. Butter 10" × 15" jelly roll pan.
Sift together flour, baking powder, and salt; set aside.
Pour butter into a mixing bowl. Add sugar; whisk until you can no longer feel sugar granules. Add eggs one at a time, beating well after each addition.
Blend in vanilla. Stir in flour mixture until smooth. Fold in remaining ingredients.
Spread in pan; bake 25–30 minutes. Cool and cut into bars.