Conga Squares

Conga Squares

10

"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

servings 178 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 go...

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.

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 go...

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 ...

I thought this was an ok recipe, however, my family and friends all loved it. I baked them in 2- 8x8 pans and ended up cooking for about 30-40 min. (10 min is not long enough) I added a whole ...

My mom used to make these sans nuts all the time. As an adult, I was silly enough to think she just pressed cookie dough in a pan instead of cookies. This recipe IS CORRECT!! The thing that s...

This either didn't cook right or just tastes bad!

These tasted really good, BUT - do they ever get cooked in the middle? I had them in the oven for ages, and the middle just collapsed when taken out of the pan as it was so soft. Would like to t...

I halved the recipe and baked for about 30 minutes. I also didn't use chocolate or nuts but added tiny bit of cinnamon and nutmeg. They came out good and tasted great with strawberries.

I took the advice of others and cooked it overall a total of 40-50 minutes and it is still gooey in the middle and just a gooey chewey mess. Would not make this again.