When we were living in Baton Rouge -s loved these bars, called Congo Bars, from CC’s Coffee House. Recently I found this recipe from the Betty Crocker: Cookies, Bars and Cakes magazine (April 3, 2007) called Luscious Layer Bars, and I thought it sounded very much like those famed Congo Bars. Needing another dessert for -s’s office function, we gave it a try. I think they are super yummy, but -s isn’t too sure of them. We also made the Peanut Butter Chocolate Bars, and he admits though, anytime you put something up against peanut butter chocolate bars, the peanut butter chocolate bars will win hands down, except for cheesecake!
- 1 pouch (1lb 1.5 oz) Betty Crocker chocolate chip cookie mix
- 1/2 c. butter or margarine, softened
- 1 egg
- 1 c. butterscotch chips
- 1 c. milk chocolate chips or semisweet chocolate chips
- 1 c. flaked coconut
- 1 c. chopped walnuts
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- Heat oven to 350F. Spray bottom only of a 13×9 inch pan with cooking spray. In a large bowl, stir cookie mix, butter and egg until soft dough forms. In bottom of pan, press dough using floured fingers.
- Bake 15 minutes. Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts. Drizzle evenly with condensed milk.
- Bake 30-35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.
- Tip: instead of spraying the pan with cooking spray, line the pan with foil, then spray the foil and add ingredients…makes for easy cleanup and easy bar removal.