Conga Squares

Conga Squares

10 Reviews 1 Pic
J Drury
Recipe by  J Drury

“My mother, Elaine, made these for us regularly for us in the 60's for after school treats. They are about 20 minutes from start to finish! The fun thing with this recipe you can add coconut, nuts, or butterscotch chips.”

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Ingredients

Adjust Servings

Original recipe yields 14 x 17 inch pan

Directions

  1. In mixing bowl: measure 2 cups brown sugar, vegetable oil, and eggs. Cream on medium for 3 minutes. Add vanilla. Slowly add white flour and baking powder and salt. Add baking soda mixed in hot water separately.
  2. Add chocolate chips, and walnuts if desired. (Or substitute coconut, nuts, or butterscotch chips.)
  3. Pour batter into a 14 x 17 inch pan. Bake for 10 minutes at 400 degrees F (205 degrees C) until just golden. Take out of oven just before you think they are done. They cool in the pan. Cut and serve. Try nutmeg and lemon flavoring for variety, reduce lemon to 1 teaspoon.

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Reviews (10)

Rate This Recipe
FELICIW
7

FELICIW

i found this a really easiy and tasty recipe. although i found the mixture still raw after cooking for only 10min, and had to cook for another 10-20 extra min.

Jennifer
5

Jennifer

I made these and they are great for a house of sweet tooths. I had to up the cooking time to 30 minutes and the YOU HAVE TO LET THEM COOL FOR AT LEAST AN HOUR!! The inside was not doughy, but gooey with all the sugar and chocolate. I then cut them and let them sit overnight and they are solid this morning.

LeahF_94
2

LeahF_94

My grandmother used to make these as well. I found the recipe after she had passed away. Nobody else in the family has this! So every year I make them. I use pecans instead, and you are suppose to cook them for 30-45 min. depending on your oven. They are suppose to be a little moist in the middle. SO, many memories!!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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