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Something to go nuts over and dance to, these gooey gorgeous congo bars are from the kitchens of  chrismukkah

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Chewy Gooey Congo Bars
by http://thelunacafe.com/chewy-gooey-.....on-steroids-2/

Note: I prefer an 8- by 8-inch baking pan, but if you want a somewhat thinner Congo Bar, use a 9- by 9-inch baking pan.

Ingredients:

vegetable oil spray or unsalted butter, to coat the pan
1 tablespoon all-purpose flour, to coat the pan
1 cup unsalted butter or unsalted browned butter (2 sticks- though I went with margarine)
2 cups packed dark brown sugar
2 large eggs, lightly beaten
1 tablespoon vanilla
2 cups King Arthur unbleached, all-purpose flour (regular AP flour is fine folks)
2 teaspoons baking powder
½ teaspoon salt
1 cup unsweetened, shredded coconut
1 cup chopped white chocolate (or white chocolate chips) (or half white chocolate and half bittersweet chocolate, which I did)
1 cup pecans, coarsely chopped
1 cup macadamias (optional), crushed

1. Line an 8- by 8-inch (8-cup capacity) or 9- by 9-inch (10-cup capacity) metal baking pan with two crisscrossing strips of foil, shiny side down. (I just used a regular brownie pan myself :3) Coat the foil lightly with vegetable spray or softened butter and sprinkle on the flour. Tap the pan from side to side to evenly coat with flour and then tap out any excess. Reserve. (here, I just sprayed the pan and dusted, per Metroidfan's suggestion)

2. In a 2-cup glass measuring cup, melt the butter in the microwave. Pour into a large mixing bowl and add the brown sugar.

3. Cool the mixture until just warm but not hot. Stir in the beaten eggs and vanilla.

4. Over the top of the batter, sift the flour, baking powder and salt. Combine well.

5. Spread batter evenly into the prepared baking pan.

6. Bake at 350F for about 35 minutes, until the top of the cookies is set and a toothpick inserted in the center comes out with a few moist, but not gooey crumbs. With these cookies, it is better to err on the side of under done than overdone.

7. Cool on a wire rack, and then lift the bars out of the pan using the edges of the foil.

8. Cut with a serrated knife into 2- by 2-inch squares.

9. Store airtight at room temperature for up to 2 days.

Makes sixteen 2-inch square bar cookies.


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Please fave and comment on the original submission here: http://www.furaffinity.net/view/7489485/

Allergy warning – recipe contains tree nut, dairy & egg products