Congo Bars with Chocolate Chips

Prep Time: 15 mins | Cook Time: 30 mins | Course: Dessert | Serves: 12

Deep dark butterscotch bars are the perfect blend of butter, salt, chocolate, and that chewy butterscotch bite. Soon to be your new favorite bar. Inspired by Judy Rosenberg of Rosies All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book. Quite possibly the longest cookbook name ever and a great description of the homemade goodness packed into this delicious baking book.

9 Tbsp butter, softened

1 ¾ cups brown sugar

1 ¼ tsp vanilla

2 eggs

1 ⅓ cups flour

1 ½ tsp baking soda

½ tsp salt

1 cup dark chocolate chips

½ cup walnuts, chopped (optional)

Preheat oven to 350*. Butter or spray oil a 9.13” baking pan. Cream butter and sugar in a stand mixer for about 2 minutes or until light and fluffy. Scrape down the bowl with a rubber scraper and add in the vanilla and eggs. Whisk flour, baking soda, and salt together in a mixing bowl, and add to the creamed butter mixture. Top with the chocolate chips and walnuts. Mix on low until the batter just comes together. Scrape the bowl down with a rubber scraper to incorporate any unmixed butter. Spread evenly in the prepared baking pan. Bake for about 30 minutes, the top will be golden and lower than the dark golden outer edges. Remove from the oven and let cool for another 30 minutes before cutting into 12 bars. These bars are best on the first day (while the chocolate pieces are still a bit gooey and warm). Store any leftovers in an airtight container.