Grandma Reilly’s Congo Bars

Creator Notes

If my childhood had an righteous cookie, it must be my grandmother’s Congo Bars. I’m now not definite if my grandmother used to be the mastermind within the lend a hand of this recipe, but she positively had a unlit belt in baking these gooey items to the area. They’re love a fudgy brownie in texture, but the brown sugar makes them taste caramel-y. Even my half-siblings, who simplest had them a pair of times when visiting on weekends, unexcited rave about these bars. They’re simplest eaten out of a sq.-bottomed glass cookie jar, correct love at Grandma Reilly’s. —Abbie C

Test Kitchen Notes

What a graceful bar cookie! These are a doubtlessly addictive and indulgent afternoon snack; I would possibly also describe the congo bars served, whenever you reduce them higher, as a plated dessert within the comfort food vogue, with a scoop of vanilla ice cream on top and a drizzle of chocolate or caramel sauce. The congo bars acquire a fudgy, gooey texture with a little bit of crunch, supplied you embrace the elective walnuts. The brown sugar offers them a butterscotch-y taste that lingers after every bite. I sprinkled mine with a little bit sea salt on top, but they are huge as is, too! —navahfrost

Substances

• 
  ²/₃ cup
  
  vegetable shortening
  
• 
  2 ¹/₄ cups
  
  brown sugar
  
• 
  3
  

  eggs
  

• 
  2 ³/₄ cups
  
  sifted all-purpose flour
  
• 
  2 ¹/₂ teaspoons
  
  baking powder
  
• 
  ¹/₂ teaspoon
  
  salt
  
• 
  1 cup
  
  walnuts (elective)
  
• 
  1
  

  bundle semi-sweet chocolate chips
  

• 
  1 teaspoon
  
  vanilla extract