Congo Squares Recipe
This recipe was given to me nearly 50 years ago, at a company picnic, and it's our family's favorite dessert. Now my grandchildren bake it for their families. When each of our three sons got serious about a girl, sure enough, I'd get a call from a young lady requesting "his favorite dish". I always gave the girls this recipe.
- 2/3 cup shortening
- 2-1/4 cups packed brown sugar
- 2-3/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 Eggland's Best Eggs, beaten
- 1 tablespoon vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup chopped nuts
- In a saucepan, melt shortening over medium heat. Stir in brown sugar. Cool slightly. Combine flour, baking powder and salt; add gradually with eggs to shortening mixture. Stir in the vanilla, chips and nuts (batter will be very stiff).
- Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes. Cut into squares while warm. Yield: about 48 bars.
Originally published as Congo Squares in Reminisce March/April 1992, p35
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Reviewed Dec. 23, 2008
Aren't those good? When we were kids, one of our neighbors used to make these and my DB loved them. I have made them a few times.
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