This Saturday we are celebrating Cinco de Mayo a few days early. We’ve come up with a menu so that everyone gets to enjoy their favorite Mexican style foods: tacos, guacamole, homemade chunky salsa, and queso dip. You know we had to throw in a special dessert to finish off a fabulous meal. Enter…congo bars! Sugary, sweet, warm goodness. What’s better than that? No mucho (not much), we say!
Congo Bars (The Sister Sweetly Way)
Preheat oven to 350 F
Grease a 9″x13″ baking pan.
2 cups flour
2 t. baking powder
1/4 t. salt
1 1/2 sticks butter
2 t. vanilla
1 3/4 cups packed dark brown sugar
3 eggs, large
1 cup semi-sweet chocolate chips
1 cup Heath bits
1 cup dark chocolate M&Ms
Sift the flour, salt, and baking powder and set aside.
Combine the melted butter and brown sugar in a mixer bowl and mix well.
Add the eggs, one at a time, to the butter/sugar mixture, mixing well after each egg.
Add the vanilla.
Mix in the flour, salt and baking powder and mix.
Using a spatula, stir in the chocolate chips, Heath bits, and M&Ms until incorporated. Spread in pan.
Bake for about 25 minutes – touch the top of the congo bars gently – they should be golden and firm to the touch in the middle.
Let cool on a baking rack before cutting into squares.
*Recipe adapted from She’s in the Kitchen