Monday, January 28, 2013

Congo Bar

I know.. Ramai dah buat Congo bar ni kan. Ada one time tu, almost setiap blog buat Congo bar. The recipe that has been used is by bakerella. Aku tak suka recipe Congo bar bakerella coz it's super duper sweet. Dah reduced sugar pun manis lagi.  This time aku guna recipe from browneyed baker.
Memang sedap! I doubled the recipe. I love this Congo bar sebab it's moist yet maintaining the crunchyiness.
Congo Bar
By browneyed baker
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1 cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
(I omitted pecan and coconut, instead I used almond nibs)
1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.
4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.
Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.(Recipe adapted from Baking Illustrated)

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