These congo bars are perfectly sweet with flavor. Chewy chocolate chip cookies bars that bake up beautifully. Toasted coconut adds some texture and crunch.
I know just another chocolate cookie bar recipe, right? Wrong. There’s options. Here me out. These babies add in some freshly toasted coconut for a little extra crunch. Perfect texture and taste.
Are you craving one yet? Or do I need to keep going? I need to keep going. I can not end this post after one paragraph. I simply can not!
But please remember these can easily be made without the coconut for all you non coconut fans. I don’t agree but I must be flexible with all of you. 🙂
The 9 x 13 pan of these came in handy recently when I had 4 7th grade boys here at once. We all know how much boys eat, right? I could here them discussing the coconut thing.
One boy is saying he loves in everything. Another says he doesn’t like it all but proceeds to eat the bar and loves it. I guess he didn’t even taste the coconut. Maybe he was hungry or maybe I’m good at disguising things.
Let’s face we all need chocolate in our life. So the next time you’re craving it give these a whirl. I think you’ll be pleased.
Til we meet and eat again,
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled
- 1½ cups light brown sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 1 cup unsweetened shredded coconut, toasted
- ½ cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan, then line it with parchment paper or use 2 sheets of foil allowing extra for overhang. Press foil into corners. Grease foil. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Whisk together the melted butter and light brown sugar in a large bowl until combined. Add the eggs and vanilla and mix well. Fold in dry ingredients using a rubber spatula just until combined. Do not over mix. Fold in the toasted coconut and chocolate chips. Transfer the batter into the prepared pan, and smooth it out.
- Baking for 22 to 25 minutes or until top is shiny and cracked. It should feel firm. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 2 x 1½-inch bars. Store in an airtight container.
Recipe from: The Cook’s Illustrated Baking Book