Conga Bars

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.

• Ready In: 45 mins
• Yields: 48 bars

Ingredients

• 1⁄2 cup butter, plus
• 3  tablespoons butter
• 1 (1 lb) box brown sugar
• 3  eggs
• 2 2⁄3 cups flour
• 1  teaspoon salt
• 2 1⁄2 teaspoons baking powder
• 1  cup chocolate chips
• 1  cup  chopped  nuts

Directions

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.