DESSERTS (COOKIES) No. H 004 01
CONGO BARS
| Yield: 100 | Portion: 2 Bars |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 240 cal | 31 g | 4 g | 12 g | 41 mg | 175 mg | 55 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR, WHEAT, GENERAL PURPOSE | 3-1/3 lbs | 3 qts | |
| BAKING POWDER | 1-1/8 oz | 2-1/3 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| EGGS, WHOLE, FROZEN | 2 lbs | 3-3/4 cup | |
| OIL, SALAD | 1-1/2 lbs | 3 cup | |
| SUGAR, BROWN, PACKED | 3-1/2 lbs | 2 qts 2-3/4 cup | |
| EXTRACT, VANILLA | 7/8 oz | 2 tbsp | |
| WALNUTS, SHELLED, CHOPPED | 8-1/2 oz | 2 cup | |
| CHOCOLATE, COOKING CHIPS, SEMISWEET | 1-1/2 lbs | 1 qts | |
| COOKING SPRAY, NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
Method
- Sift together flour, baking powder, and salt. Set aside for use in Step 3.
- Place eggs, brown sugar, vanilla, and oil in mixer bowl. Beat at low speed for 1 minute, then at medium speed for 2 to 3 minutes until smooth.
- Add flour mixture; mix at low speed for 1 minute or until well blended.
- Add nuts and chocolate chips; mix for 1 minute at low speed.
- Lightly spray each pan with non-stick cooking spray. Spread about 6 pounds 11 ounces of batter into sprayed sheet pans.
- Using a convection oven, bake at 325°F for 25 minutes or until done on low fan, open vent.
- Cool; cut 6 by 18.
