Congo Bars
- 2 1/4 cups all-purpose flour, plus extra for flouring the pan
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup (1 stick) margarine, plus extra for greasing the pan
- 16 ounces (1 box) light brown sugar
- Egg replacer equivalent to 3 large eggs
- 1 12-oz. bag chocolate chips
- 1 cup chopped walnuts and/or 1/2 cup flake coconut, optional
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Preheat the oven to 350°F. Grease and lightly flour a 9”x 13” glass baking dish. Sift together the flour, baking powder, and salt. Set aside. Melt the margarine in a small saucepan over medium heat. Remove from heat and combine with brown sugar in a bowl. Mix in the egg replacer, 1/3 at a time, mixing well after each addition. Add the sifted flour mixture and mix until just combined. Stir in the chocolate and the nuts and/or coconut, if desired.
Spread the dough into the prepared baking dish. Bake until golden brown, or until a toothpick inserted into the center comes out clean, usually 30 to 35 minutes, but start testing at 20 minutes. Place on a rack to cool for about 20 minutes. Cut into 18 bars. Store in an airtight container for up to 5 days.
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