A variation of chocolate chips is Congo Bars that absolutely contains the sweetness and the chocolate and I always adore these Congo bars. These Congo bars could be a Sunday staple at your house or a snack to fill your home with happiness and sweetness. They can be stored in the freezer for months and thus you can enjoy them anytime.
You can also add a pop of whip cream to dress your Congo bars. The Martha Steward Congo bars will be the top priority of every one among all the desserts as it has an exceptional taste along with the caramel layer that makes it look more attractive. Soft and chew chocolate Congo bars are a must-try.
INGREDIENTS
- 1 pound box graham crackers
- 8 tablespoons unsalted butter, melted
- 10 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups packed sweetened shredded coconut
- 6 cups macadamia nuts
- Caramel for cookies
- Cooking spray
Directions to make Congo Bars in Martha Steward Style
- Get the baking pan and line it with the baking sheet. Grease the baking sheet using a cooking spray and spread the macadamia nuts over it to get them baked separately.
- The baking of nuts should be 10-15 minutes long. Once baked, set them to get air-cooled.
- Crush the graham crackers to get smaller chunks. For crushing you can either use a rolling pin or simply crush them in the food processor.
- Once you get the crushed crackers, then you should proceed further.
- Take a medium-sized bowl which should be clean enough to be used. Add the melted butter to this bowl.
- Then add the crushed graham to it. Stir well and pour the mixture at the bottom of an already greased baking dish.
- Then to add in some more flavor, shower the chocolate over the graham. Also, throw coconut over the sprinkled chocolate
- Then make another layer by sprinkling the nuts over all these layers.
- All these layers combine to give an outburst of flavors.
- The next step is to heat the caramel. You can either heat it by using the microwave or a double boiler.
- Heat it enough to get a liquid form.
- Before baking the layered bars, drizzle the heated liquid caramel over them. Like wow, the drizzling caramel appeals to you so much that you cannot stop licking it.
- Put the pan back in the oven and bake the Congo Bars for 20-25 minutes.
- Get it out of the oven and cool. Slice before serving.
FAQs?
Can we skip the use of caramel?
No, if you are making these Martha Steward Congo bars you cannot skip the caramel part because it is the main ingredient that gives your Congo bars the final look and the final relish.
Why do we cook the macadamia nuts separately?
These nuts are cooked separately to make them soft. When these nuts are baked in the oven, they lose their hardness and get tender. So it’s good to add them in the Congo bars.
Congo Bars Recipe Martha Stewart
Ingredients
- 1 pound box graham crackers
- 8 tablespoons unsalted butter melted
- 10 ounces bittersweet chocolate finely chopped
- 1 1/2 cups packed sweetened shredded coconut
- 6 cups macadamia nuts
- Caramel for cookies
- Cooking spray
Instructions
- Get the baking pan and line it with the baking sheet. Grease the baking sheet using a cooking spray and spread the macadamia nuts over it to get them baked separately.
- The baking of nuts should be 10-15 minutes long. Once baked, set them to get air-cooled.
- Crush the graham crackers to get smaller chunks. For crushing you can either use a rolling pin or simply crush them in the food processor.
- Once you get the crushed crackers, then you should proceed further.
- Take a medium-sized bowl which should be clean enough to be used. Add the melted butter to this bowl.
- Then add the crushed graham to it. Stir well and pour the mixture at the bottom of an already greased baking dish.
- Then to add in some more flavor, shower the chocolate over the graham. Also, throw coconut over the sprinkled chocolate
- Then make another layer by sprinkling the nuts over all these layers.
- All these layers combine to give an outburst of flavors.
- The next step is to heat the caramel. You can either heat it by using the microwave or a double boiler.
- Heat it enough to get a liquid form.
- Before baking the layered bars, drizzle the heated liquid caramel over them. Like wow, the drizzling caramel appeals to you so much that you cannot stop licking it.
- Put the pan back in the oven and bake the Congo Bars for 20-25 minutes.
- Get it out of the oven and cool. Slice before serving.
