Congo Bars

Congo Bars

The secret recipe for Oswego’s favorite dessert is revealed, thanks to Nora Holdaway McLaughlin ’68 who posted this photo of the famous Congo bar in our new Reunion App. McLaughlin, Karen Koruz Low ’68 and Ed Balaban ’73 won Oswego gear for sharing great Oswego photos and messages via the Reunion App with other attendees.

Congo Bars

 

 

 

 

 

 

(Makes 24 pieces)

Base

2 Yellow Cake Mixes (set aside 1/2 cup of cake mix for topping)

½ cup Softened Butter

2 Eggs

Topping

1 cup Corn Syrup

1/3 cup Brown Sugar

1 tsp. Vanilla

2 Eggs

½ cup Shredded Coconut

½ cup Yellow Cake Mix (reserved from above)

¾ cup Chocolate Chips

1/3 cup Walnuts (chopped)

Base

Preheat oven to 350°(325° if a dark or coated pan). Combine cake mix, butter and lightly beaten eggs together in a large bowl until crumbly. Press the mixture into the bottom of an ungreased 13” x 9” baking pan. Bake for 8-10 minutes.

Topping

Combine corn syrup, brown sugar, vanilla, eggs, coconut and cake mix. Pour over base. Mix chocolate chips and walnuts. Sprinkle over filling. Bake for 35-40 minutes or until center is almost set. Center will firm when cool. Cut in bars.

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