Cranberry Congo Bars
Bringing the Bog Home: Grower favorite cranberry recipes
“I’m sharing my mother Nina (Natalie) Atwood’s recipes. They originated initially from my grandmother, preserving them for our multi-generation grower family. My mother and I both have often typed our favorite recipes on old-school typewriters, a treasured method of documenting these holiday season star dishes.”~ Susan Gilmore, Gilmore Cranberry Co., Carver
2¾ cups flour
2½ teaspoons baking powder
½ teaspoon salt
⅔ cup butter or margarine, softened
2¼ cups light brown sugar
¾ cup semisweet chocolate chips
1 cup chopped fresh or sweetened dried cranberries
½ cup nuts of choice, coarsely chopped
Preheat the oven to 350° F.
In a medium bowl, combine flour, baking powder and salt.
In the bowl of a stand mixer, or in a bowl with a hand mixer, cream butter and brown sugar. Beat in eggs one at a time, followed by flour mixture, until thoroughly combined. Stir in chocolate chips, cranberries or sweetened dried cranberries and nuts, if desired.
Spread into a greased 9x13" baking pan, and bake for 30-40 minutes, until a toothpick or cake tester comes out clean when pressed into the center of the bars.
Cool to room temperature and cut into bars or squares. Store up to 3 days in a tightly sealed container at room temperature.