Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Congo Bars 3.2 (39) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 15 dozen Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts. Ingredients 6 cups macadamia nuts 1 one-pound box graham crackers 8 tablespoons (1 stick) unsalted butter, melted 10 ounces bittersweet chocolate, finely chopped 1 ½ cups packed sweetened shredded coconut Caramel for Cookies Directions Heat oven to 350 degrees. Spread macadamia nuts on a baking sheet, and bake until golden, about 10 minutes. Set baking sheet on a wire rack to cool. Line an 11-by-18-inch baking pan with parchment paper. Using a food processor or rolling pin, finely crush graham crackers. Place in a medium bowl. Stir in melted butter. Press mixture into the bottom of prepared baking pan in an even layer. Sprinkle the chocolate over the graham crackers. Sprinkle the coconut over the chocolate. Sprinkle the reserved nuts over the coconut. Using a microwave or double boiler, heat the caramel until liquid. Drizzle caramel over macadamia nuts. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool. Cut into 3/4-by-1 1/4-inch pieces. Rate it Print