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Congo Bars

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Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.

Source: Martha Stewart Living, December/January 1999
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35
  • SamZYX
    14 DEC, 2011
    sonyachloe - Get a life. Do you also want to take Christ out of Christmas?
    Reply
  • rklinedc
    26 MAY, 2011
    I made the recipe EXACTLY as written - - delicious - - also used a sensible amount of caramel (the recipe does state "drizzle"). Also, "congo" - "offensive"?!? - SERIOUSLY!?!? Come on!!!
    Reply
  • Sherylann55
    17 MAY, 2011
    I haven't tried these cookies but can you use melted caramel candies to drizzle over the top? Sounds good to me.
    Reply
  • sonyachloe
    12 MAY, 2011
    "Congo" is offensive and demeaning. Find another name for it please.
    Reply
  • dorrity
    12 MAY, 2011
    As an aside, these aren't the traditional Congo Bars (which are a version of a Blondie bar) but rather use graham crackers for the base. To make them really extraordinary, try making your own graham crackers to use in this recipe. It really makes all the difference.
    Reply
  • dorrity
    12 MAY, 2011
    I don't believe sweetened condensed milk is used in this recipe. The bar is held together by a combination of melted butter, melted chocolate chips, and melted caramel.
    Reply
  • rz908
    23 DEC, 2010
    very disappointed! spent a lot of time and money on ingredients to get inedible cookies. The amount of the caramel for the cookies must be wrong. I followed the directions exactly and even when I was pouring the caramel over the tray of cookies I thought "wow that's a lot of caramel". I ended up with a hard crunchy mess, now a day later you can't even bite through the bars they are so hard. Please review your cookie instructions and make sure they are correct.
    Reply
  • Madyson
    20 DEC, 2010
    15 dozen???
    Reply
  • doncarver
    26 MAR, 2008
    The Congo Bars are milssing an ingredient. Add one cup of sweetened condensed milk at the end. Don
    Reply

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