Congo Bars were not something I was introduced to as a kid. I had blondies, but was always more of a chocolate kind of gal (surprise, surprise). I have since grown to enjoy—no crave—sweet and savory treats. The other day I wanted to bake something along the line of blondies, but with a twist. Enter Congo Bars.
I like to think of Congo Bars as Blondies’ cool older brother (or maybe exotic cousin). Blondies on their own are yummy, buttery squares of goodness, but when you go and add toasted coconut and chopped pecans to the mix you begin thinking, “What Blondies?” Congo Bars are so much cooler.
At least that was my train of thought. Like I said, I’m a sucker for the sweet and savory so I was all for taking Blondies up a notch and trying out the Congo Bars. Eventually I’ll make good ole fashioned blondies, but in the meantime this Congo Bar recipe is worth while.
Recipe from Baking Illustrated