.:RECIPE o' THE MONTH:.

Summer is here! The pools are open, the sun is out, the air smells of fresh cut grass. It's June! Happy month ya'll. I'm a little late in posting my recipe o' the month but... this recipe is SO GOOD. 

Have you heard of them? I hadn't. Until Bakerella's post. She referres to them as being a combination of brownies and cookies. I call them cookie-cake bars. But, that's neither here nor there. I varied my recipe slightly from Bakerella's, using chocolate chunks and butterscotch chips. 

I shared them with family and friends of the Memorial weekend and everyone LOVED THEM! Hope you do to!

CONGO BARS

.:THE GOODS:.

• 2 3/4 cup all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup butter, softened
• 1 lb. light brown sugar (yummmm!)
• 3 eggs
• 1 teaspoon vanilla
• Half bag of chocolate chips/chunks
• Half bag of butterscotch chips
• 1 cup chopped pecans (optional)

.:PUT IT ALL TOGETHER NOW:.

[By mixer:]

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

[By hand:]

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

AND... DEVOUR. :)