Conga Bars

READY IN: 45mins
Recipe by Hey Jude

No mixing machine, no bowls! This is a very old recipe from the Chicago Tribune that is easy to prepare and the results will become a family favorite.

Top Review by LAURIE

These were really really good. Kinda like a blondie but chewy. I used 2 cups of brown sugar not knowing how much was in a box but going on the rule a pints a pound....I also used 1/2 cup nuts and then 1/2 cup butterscotch chips. I baked them in a glass 15x10 dish and they were still slightly liquid in the middle at 35 minutes. I did take them out then and they were fine once they cooled. I did grease my pan very well but found that they stuck, esp around the sides and on the bottom. All in all they taste great and I would make again. Thanks JJ.

Ingredients Nutrition


  1. Heat oven to 350-degrees.
  2. Melt the butter in a large saucepan over medium heat; stir in the brown sugar, mixing well. Remove from heat and set aside to cool for 10 minutes.
  3. Beat in the eggs, one at a time; add the flour, salt and baking powder. Stir in chips and nuts. Spread evenly into a greased 10 x 15-inch jellyroll pan; press dough down evenly with moistened fingers. Bake until a tester comes out clean and sides begin to pull away from the pan, about 25-30 minutes. Transfer pan to a wire rack to cool. cut into bars.

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