In the mood for chocolate? How about some oh-so-tasty toasted coconut? Maybe some white chocolate to sweeten the pot? Yes? Well, I have a treat for you!
I first made these gooey little guys in March to send to a friend while he was deployed overseas. My mouth was literally watering as I sealed them up good and tight in a few Ziploc bags. Of course, the edges that wouldn’t quite fit in the box found there way into my mouth. Poppa (my dad) even was able to sneak a few crumbs, and man did he go cuckoo for Congo Bars. That’s why I knew that these would be the perfect sweet treat to make for Fathers Day!
I used this recipe from The Curvy Carrot and only made a few changes. For instance, I did not add toasted almonds because I don’t care for nuts in my desserts. Also, my backing time ending up being closer to the original 25 minutes. Plus, I don’t own a cake tester, so I relied on a handy ol’ toothpick to test the doneness of my bars.
Serves: About 12 medium sized, gooey bars
- 1 1/2 C AP flour
- 1 tsp baking powder
- 1/2 tsp salt
- 12 T (1 1/2 sticks) unsalted butter, melted & cooled
- 1 1/2 C brown sugar
- 2 eggs
- 1 1/2 tsp vanilla ext
- 1/2 C semisweet chocolate chips, plus more to sprinkle on top
- 1/2 C white chocolate chips, plus more to sprinkle on top
- 1 1/2 C shredded coconut, toasted (plus more for sprinkling on top)
- Preheat oven to 350 degrees.
- Line a 9X13 inch pan with foil. Make sure to leave a couple inches overhang on each side. This permits easy removal! Make sure to thoroughly spray the foil with cooking spray!
- In a medium bowl, whisk together the flower, baking powder and salt.
- In a larger bowl, or the bowl of your stand up mixer fitted with a paddle attachment, mix the melted butter and brown sugar until well combined.
- Add the eggs and vanilla, mix well.
- Manually stir in the flour mixture until just combined.
- Add chocolate chips and coconut, again manually incorporating.
- Evenly spread the batter into your prepared pan. *I found it easier to plop small globules and then fill/spread them together.
- Bake for 22-30 minutes. *I used a toothpick to test the gooeyness. Only a little goo should remain on the toothpick. The Curvy Carrot suggested that the top of the bars should be slightly firm to the touch and possibly cracked; however, mine never cracked.
- Remove bars from oven and garnish with extra chocolate and coconut.
- Cool on wire rack.
- Remove bars by using the foil overhand trick, cut into squares and ENJOY!
Trust me . . . You are going to love these. But make sure you have a napkin handy. They are quite messy!
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