Congo Bars

Congo Bars 1 cup butter, room temperature 1 cup dark brown sugar, packed 1 cup light brown sugar, packed 3 eggs 1 tablespoon vanilla 1 teaspoon kosher salt 2 teaspoons baking powder 2 1/2 cups all purpose flour 2 cups semi-sweet baking melts or chunks 1/2 cup milk chocolate chips Preheat the oven to 350°F Line a 9×13 pan with aluminum foil and coat liberally with nonstick spray. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars for 2 minutes until light and fluffy. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined. Finally add in the baking melts or chunks and the milk chocolate chips. Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and litghly golden and the center appears slightly underbaked. Remove the pan from the oven and allow the bars to cool completely before cutting. Alternately you can chill the bars before cutting. Notes store at room temperature for up to 3 days or in the refrigerator for up to 5 days.