Missionary Congo Bars

Hello all

By popular demand . . . here's a recipe for another favorite missionary treat!

It's Interview Time Once Again . . .

It's February . . . hard to believe it's interview month again . . . seems like we just barely finished.  My how time flies when you're having fun.  (Yes, missionary work can be fun, but it's also hard work :)

Many of the missionaries want me to share the recipe for their interview treats this month!

Congo bars have become a missionary favorite, usually made only for interviews or other special occasions.  I've been told that the missionaries LOVE their interview time with President Klein . . . but what they really look forward to is their homemade treat from Hermana Klein.  Just sayin' . . .

I was very fortunate to run across a good Congo bar recipe from Six Sisters that is much easier to make in mass for a special treat.

Always a Search for Ingredients . . .

I was even more fortunate to be able to locate all the ingredients to make these delicious bars here in Honduras.  You never know what you are going to find at the grocery store . . . thank goodness I bought every package of brown sugar on the shelf last time I found it . . . because today I'm going through it and after a quick trip to the market found that there is none on the shelf at the grocery store.

But here is the recipe!  Hope you enjoy!

Missionary Congo Bars

(adapted from this recipe here at Six Sisters cooking blog)

This is a double batch, meant to be baked for a CROWD
in a large jelly roll pan.

Missionary Congo Bars Recipe:

5 1/2 c. all purpose flour

5 tsp. baking powder

1 tsp. salt

1 1/3 c. butter, softened

4 c. brown sugar

6 eggs

2 tsp. vanilla

2 package semi-sweet chocolate chips (I like a mixture of chocolate chips, white chocolate chips and butterscotch chips)

1 c. chopped pecans (optional)

(I actually leave out the nuts because some of our missionary have allergies . . . and besides the big chief . . . President Klein is NOT a fan of nuts :)

Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips and then pecans.

Spray a large JELLY ROLL pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake. (I feel like I underbake them slightly in the center but they are always baked all the way through when I cut them up)

I like to let them cool completely before cutting.  May be frozen and served at a later date.

Yield: about 40-48 bars

 . . . And there you go!

All packed up and ready to go . . .

All 250 of them!