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

Ingredients

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.