back-words... recipe...

September 19, 2008
recipe...
Martha's CONGO BARS

Martha's version of the Congo Bar varies slightly from traditional
recipes in that she prefers to use Valrhona chocolate chunks instead of
chocolate chips. The fine-quality Valrhona chocolate makes them taste
better than ever.

Congo bars became popular in the 1950s, back when cacao beans were
imported from Central Africa, which, in those days, was known as the
Congo. But bar cookies have been around since at least 1896, when a
recipe for them appeared in that year's edition of the "Fannie Farmer
Cookbook." Bar cookies are just that much quicker to make than drop
cookies, which can mean a world of difference if you're pressed for time
but are still inclined to give your family home-baked cookies. They are
deliciously dense, rich, and moist in the center and perfectly crusty on
top. You can substitute chocolate chips for the Valrhona, if you like,
and you can use walnuts, almonds, or peanuts instead of the pecans.

CONGO BARS
Makes 18 two-and-one-quarter-inch bars

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter at room temperature, plus more for
buttering the baking dish
1 1/2 cups dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
3 large eggs
1 cup pecans, coarsely chopped
2 1/2 cups (12 ounces) semi-sweet chocolate, finely chopped
Vegetable oil spray for spreading dough

1. Preheat oven to 350 degrees. Lightly butter a 9x13" glass baking
dish, reserving butter wrapper. Set aside. Sift together the flour,
baking powder, and salt. Set aside.

2. Using a wooden spoon, beat butter and sugar in a medium bowl until
light and fluffy, about 2 minutes. Add vanilla and eggs, one at a time,
mixing well after each addition. Add sifted flour mixture, and mix until
just combined. Add chopped nuts and chocolate, and mix to combine.

3. Place the dough in the prepared baking dish. Using the reserved butter wrapper, spread dough evenly. Bake until golden brown and a cake tester comes out clean, about 30 minutes. Remove to rack to cool slightly before cutting, about 20 minutes. Using a serrated knife, cut into 18 2 1/4-by-3-inch bars. Store in an airtight container up to 3 days.