Friday, July 15, 2011

Congo Bars

I got this recipe from my friend Janys, and I haven't made a single change to it because it doesn't need it.  When you make these (and you will), you're going to have a tough time resisting the urge to dive into them because the aroma is so very intoxicating.  With regard to the orange peel, I used the zest from 2 oranges, and I use a microplane grater because it makes it so easy/quick to zest citrus.  You'll need to eat or juice the oranges because without the zest they tend to dry out, so use the orange pieces in a spinach salad with some thinly sliced fennel bulb or something while you wait for these to bake.

Congo Bars
Preheat oven to 350
Line a 15x10 jellyroll pan with foil

½ cup butter at room temperature
2 cups packed dark brown sugar
3 eggs
1 tsp vanilla
2 tablespoons grated orange peel
¼ tsp salt
2 ½ cups flour (all-purpose)
2 tsp baking powder
¾ cup chopped walnuts
2 cups semi-sweet chocolate chips

Beat butter, sugar, eggs, vanilla, orange peel and salt til light and fluffy.  Add flour & baking powder, beat until blended.  Stir in nuts and chocolate.  Spread evenly in foil lined pan.  Bake 20-25 minutes or until golden brown.  Cool in pan, then cut into bars.

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