Congo Bars
In the weeks ahead, as spring segues into summer, millions of kids will be celebrating transitions of their own with graduation and confirmation parties. If you’re hosting or helping with one of these gatherings, you’ll want some easy party food, and Congo bars are a perennial favorite. These rich and chewy blond brownies, packed with chocolate chips, nuts, and coconut, are quick to put together and popular with any group of graduates from kindergarten to college. You can dress up the bars and make them appropriate for the occasion by cutting them in the shape of a dove. The dove is meaningful in Christianity as the symbol of the Holy Spirit. It can be just as meaningful for graduates, as it symbolizes the ability to soar to new heights. Easy directions for making doves follow the recipe below. And for inspiration, here are a few famous quotes about flight.
Man must rise above the Earth—to the top of the atmosphere and beyond—for only thus will he fully understand the world in which he lives. --Socrates
The reason birds can fly and we can't is simply that they have perfect faith, for faith is necessary to have wings. --James M. Barrie
No bird soars too high, if he soars with his own wings. --William Blake
Congo Bars
Makes about 18 doves, or about 50 small squares
These easy bars are great for a crowd, and can be frosted or left plain. Be sure not to over bake them; a knife inserted into the center should come out with a few crumbs clinging to it.
Preheat oven to 350. Line 12 by 18-inch rimmed baking sheet with foil, leaving an overhang on each end. Butter foil.
Whisk together and set aside:
2 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
Cream until fluffy:
1 cup unsalted butter, softened
Add and beat well:
2 cups packed light brown sugar
2/3 cup granulated sugar
Add 1 at a time, beating 20 seconds after each addition:
4 large eggs
Add and mix:
1 tablespoon vanilla extract
Add and stir to blend thoroughly:
Flour mixture from above
Stir in until incorporated:
1 cup chocolate chips
1 cup walnuts, chopped
1 cup shredded coconut
Turn mixture into prepared sheet pan and smooth top. Bake 25 to 30 minutes, turning pan halfway through baking time. Let cool completely, then run a knife along sides, invert onto another sheet pan, and peel off foil. Turn right side up and frost, if desired. (Unfrosted sheet of bars can be wrapped tightly with plastic wrap and stored for 1 day or frozen for up to 1 month.)
To Decorate:
Beat 1 cup softened unsalted butter in large bowl, add 2 cups confectioners’ sugar and 1 teaspoon vanilla, and continue to beat until light and fluffy. Spread evenly over surface of bars, and sprinkle with 1 1/2 cups shredded coconut. Chill slightly if necessary until firm, then cut with favorite Ann Clark cookie cutters, gently pressing on bars to remove from cookie cutter. Decorate with mini chocolates chips for eyes and serve.
My favorite shapes for Cowboy Cookies include the Dove cookie cutter, the Butterfly cookie cutter, and the Frog cookie cutter.
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Comment
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Comment by Chef Stephanie Petersen on May 12, 2010 at 1:21am -
How is it possible that I have been making blond brownies for years, a pastry chef, and have never thought of cutting them in shapes with a cookie cutter? Now I have to bake. Bless you!
AnnClark.com
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| I love to bake cookies—it’s relaxing, creative, and the results are delicious! When I couldn’t find the right shapes and a good American-made supplier I decided to start my own company. We make sturdy tin and copper cutters in more than 200 shapes, and the list is always growing. Come and have a look; you’re sure to find the perfect cookie cutter for any occasion. |
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