Earlier this week at the library, MaryBeth and Junior were reading a book called “Jalapeno Bagels”, based on a Hispanic/Jewish bakery in Southern California. One of the recipes in the back of the book was for “Chango Bars”. While reading, MaryBeth had flashbacks to a favorite recipe from her childhood, Congo Bars. Now, middle age might slow the congitive flow at times, but she did eventually realize that the recipes were one and the same. “You say tom-A-to, I say tom-AH-to”…
Once home, MaryBeth called for a professional consultation. Her mother provided the recipe that MaryBeth used to make those bars many many times in her youth. Lyrics from bad 80’s music she remembers. Recipies, at least this one, she doesn’t.
So…here it is, now fondly called “Chongo Bongo Bars” in the DINKS household.
Chongo Bongo Bars
1 c. whole wheat flour (NOT in my mother’s original recipe)
1 3/4 c. white flour
1/2 tsp salt
2 tsp baking powder (2.5 for lowlanders)
1 c. chocolate chips
2/3 c. butter
2 cups packed light brown sugar
Melt the butter in a pan over low heat.
Remove from heat and mix in the brown sugar. (Taste liberally at this point. Hmmm)
Add eggs, one at a time
Add dry stuff (except for chips) a little at a time until thoroughly blended.
Stir in chips.
Pour into a greased 8×13 pan and bake at 350 degrees for about 25 minutes. As MaryBeth’s mother stated twice in the ten minutes it took to provide the recipie: DON’T over-cook these!
While waiting, lick mixing bowl.
Enjoy these spectacular treats from a lifetime ago and take a trip down memory lane to your (or someone else’s) childhood.