Title: Congo Bars
Categories:
Yield: 100 Servings

20 EGGS SHELL
3 lb FLOUR GEN PURPOSE 10LB
1/2 lb NUTS MIX SHELL #10
1 1/2 lb CHOCOLATE CHIPS; 12 OZ
5 lb SUGAR; BROWN, 2 LB
3 c SALAD OIL; 1 GAL
1 oz BAKING POWDER
2 tb IMITATION VANILLA
1 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F.
OVEN

1. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT INTO MIXER BOWL.

2. ADD NUTS AND EGGS; ADD CHOCOLATE FLAVORED BAKING CHIPS, BROWN SUGAR,
AND
VANILLA. STIR INTO MIXTURE.

3. SPREAD ABOUT 6 LB 8 OZ BATTER INTO 6LB 8 OZ BATTER INTO EACH WELL
GREASED SHEET PAN.

4. BAKE 30 MINUTES OR UNTIL DONE.

5. COOL; CUT 6 BY 18.

Recipe Number: H00401

SERVING SIZE: 2 BARS

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.