Congo Bars

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Brown sugar, dark packed
  • 1 cup Brown sugar, light packed
  • 1 tsp Kosher salt
  • 1/2 cup Milk chocolate chips
  • 1 tbsp Vanilla

• Dairy

  • 1 cup Butter

• Other

  • 2 cups Semi-sweet baking melts or chunks

Found on cookiesandcups.com

Ingredients

• 1 cup butter, room temperature
• 1 cup dark brown sugar, packed
• 1 cup light brown sugar, packed
• 3 eggs
• 1 tablespoon vanilla
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 2½ cups all purpose flour
• 2 cups semi-sweet baking melts or chunks
• ½ cup milk chocolate chips

Directions

• Preheat the oven to 350°F
• Line a 9x13 pan with aluminum foil and coat liberally with nonstick spray.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars for 2 minutes until light and fluffy. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Finally add in the baking melts or chunks and the milk chocolate chips.
• Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and litghly golden and the center appears slightly underbaked.
• Remove the pan from the oven and allow the bars to cool completely before cutting.
• Alternately you can chill the bars before cutting.