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If you’ve never tried a congo bar, they’re basically chocolate chip cookie bars with a little added flair. They’re usually made with chopped nuts or coconut for some extra texture, and let me tell you… They are what dreams are made of.
Why My Congo Bars Are the Best
- Butter Over Shortening: Old-school recipes used shortening, but I went with butter to give them a rich flavor and chewy texture.
- Sweet & Nutty Balance: Milk chocolate chips bring the sweetness, while walnuts add crunch and cut through, so it’s not too sweet.
- Classic Congo Bar Style: I load these with three full cups of mix-ins and use all brown sugar to create that deep, caramel-like flavor.
A Reader’s Review
Excellent recipe. Will make many more times. I made it for an event and it was loved by all. I wouldn’t change a thing
Congo Bar Ingredients
- Switch Up the Nuts! You can use pecans, almonds, chopped peanuts, or pistachios instead of walnuts.
- Chocolate Chip Variations: Use milk and semi-sweet chocolate chips, all semi-sweet, or mix in butterscotch, caramel, or peanut butter chips.
- Sea Salt: Add a sprinkle of flaky sea salt to the top before baking.
- Toppings: Want to make your congo bars even more indulgent? Add a drizzle of caramel sauce or white chocolate sauce! Serve warm and à la mode.
How to Make Classic Congo Bars
This congo bar recipe is just as easy, if not easier, than making a batch of chocolate chip cookies. Prepare to meet your new potluck staple! These are so simple to throw together and are always a hit wherever they go.
- Prep & Dry Ingredients: Preheat the oven to 350°F. Spray a 9 x 13 x 2 pan with nonstick cooking spray and set aside. Whisk together the flour, baking powder, and salt in a medium bowl.
- Wet Ingredients: Add the butter and brown sugar to a large bowl and mix until combined. Add in the eggs and vanilla and mix until fully combined.
- Combine: Add the flour mixture to the butter and sugar mixture and mix until combined. Stir in the chocolate chips and walnuts by hand into the batter.
- Bake: Add the dough to the prepared pan and bake for 30-35 minutes, until the edges are golden brown. The center will still look underbaked. If it is baked any longer, the bars will become dry and crumbly. Let the Congo bars cool completely before cutting them for the cleanest bars.
Alyssa’s Pro Tip
Don’t Overbake! Really, don’t overbake these congo bars. They will continue to cook after they come out of the oven, so if you bake them for longer, they will end up being dry and crumbly.
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Congo Bars
Ingredients
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup melted unsalted butter
- 2 ¼ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13x2-inch pan with nonstick cooking spray and set aside.
- Whisk together 2 ¾ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt in a medium bowl.
- Add ⅔ cup melted unsalted butter and 2 ¼ cup packed brown sugar to a large bowl and mix until combined. Add 3 large eggs and 1 teaspoon vanilla extract, and mix until fully combined.
- Add the flour mixture to the butter and sugar mixture and mix until combined. Stir in 2 cups milk chocolate chips and 1 cup chopped walnuts by hand.
- Add the dough to the prepared pan and bake for 30-35 minutes, until the edges are golden brown. The center will still look underbaked, and it should! If it is baked any longer, the bars will become dry and crumbly.
- Let the bars cool completely before slicing and serving.
Video
Notes
Storage Instructions
- Room Temperature: Store in an airtight container for 3-4 days.
- Refrigerator: Store in an airtight container for up to 7 days. Heat in the microwave for 5-10 seconds for a warm treat!
- Freezer: Congo bars can also be frozen for up to 3 months. Leave at room temperature overnight to thaw.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Dessert Bars to Try
Oh, cookie bars. I can never get enough of them! If you love these congo bars, you’ll also have to try brown butter blondies, sugar cookie bars, and snickerdoodle bars! Here are a few more recipes:
Ok just a little word of caution. If you are using your phone to follow the recipe make sure you check the ingredients! I just went off the directions since all the ingredients & measurements where there. Well when I got to the milk chocolate chips the milk was on one line & chocolate chips on a separate line. Needless to say I added 2 Cups of Milk & a bag of chocolate chips. L😆 L
Luckily I caught it b4 baking it. I added an extra Cup of flour and cooked for an additional 20 minutes. Turned out to be a very heavy cake but was still good! I will try this recipe again (minus the milk. Lol)
Hi Ted, I’m sorry your Congo bars didn’t turn out. Is this the recipe you followed?
2 ¾ cup all-purpose flour
2 ½ teaspoon baking powder
½ teaspoon salt
⅔ cup unsalted butter melted
2 ¼ cup brown sugar
3 large eggs room temperature
1 teaspoon vanilla
2 cups milk chocolate chips
1 cup walnuts optional
1. Preheat the oven to 350 degrees fahrenheit. Spray a 9×13 pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl stir together the melted butter and brown sugar. Add in the eggs and vanilla and stir until combined.
4. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and nuts.
5. Add the batter to the prepared pan and bake for 30-35 minutes, no longer. If baked longer the bars will become dry and crumbly.
Let cool before cutting and serving.
Excellent recipe. Will make many more times. I made it for an event and it was loved by all. I wouldn’t change a thing
It says 12 servings for a 9×13 pan. Is that correct?
That’s correct!
My mom always made these but used less chocolate chips and walnuts are a must.