Congo Squares don’t immediately scream “CHRISTMAS!” Yet for me, they are a big part of the season, along with rum balls, fudge, cranberry-orange cookies and the fruitcake recipe that has been in my family for at least 7 generations now (mine being the fifth).
I’ve only seen the recipe a couple of other places, but it has been a favorite of my family, and one of the few things my mom enjoyed baking. Here is her recipe:
2/3 cup shortening (I use butter)
2-1/4 cups brown sugar (not packed)
Melt butter and stir in sugar. Cool.
1 cup nuts (walnuts, pecans, etc)
12 oz. chocolate chips
Beat in eggs, one at a time. Add nuts, chips and vanilla.
2-3/4 cups all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
Combine dry ingredients. Add to creamed mixture, blending well. Pat into greased 9″ x 13″ pan or 2- 8″ x 8″ pans. Bake large pan in 350°f oven for 30 minutes. Bake smaller pans for 25 minutes.
Cool and cut into 1 inch squares. These are gooey and rich, so smaller portions are perfect.