Congo Bars

1.Adjust oven rack to middle position and heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until fragrant and deep golden brown, about 10 minutes. Transfer nuts to cutting board to cool; shop coarsely and set aside.

2.Toast coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.

3.Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into wide of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

4.Whisk flour, baking powder, and salt together in a medium bowl; set aside.

5.Whisk melted butter and brown sugar together in medium bowl until combines. Add eggs and vanilla and mix well. Using rubber scraper, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate, coconut, and nuts and turn batter into prepared pan, smoothing top with rubber scraper.

6.Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.