Blondies

Walnuts can be substituted for the pecans.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding 2 long sheets of aluminum foil so that they are as wide as 13 by 9-inch baking pan (one 13-inch sheet and one 9-inch sheet). Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.
2. Whisk flour, baking powder, and salt together in medium bowl; set aside.
3. Whisk brown sugar and melted butter together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined. Do not overmix. Fold in nuts and semisweet and white chocolate chips and turn batter into prepared pan, smoothing top with rubber spatula.
4. Bake until top is shiny and cracked and feels firm to touch, 22 to 25 minutes. Transfer pan to wire rack and let cool completely. Loosen edges with paring knife and remove bars from pan using foil. Cut into 2 by 1-1⁄2-inch bars.

CONGO BARS
Keep a close eye on the coconut as it toasts because it can burn easily.
Adjust oven rack to middle position and heat oven to 350 degrees. Toast 1-1⁄2 cups unsweetened shredded coconut on a rimmed baking sheet, stirring 2 or 3 times, until light golden, 4 to 5 minutes. Let cool. Add toasted coconut with chocolate chips and nuts in step 3.