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Congo Bars for #SundaySupper – Supper for a Steal

Congo Bars -- Supper for a Steal

Congo bars were made for the non bakers of the world. I have given up on cookies because they never come out perfect. They spread to much, aren’t cooked enough, are cooked too much, but never just right. If this sounds like you then Congo bars are the way to go. They are always my go to dish when asked to bring a dessert. Oooey, gooey, and chewy these are these are always a hit.

I grew with this delectable dessert, but it appears many others did not. I often get asked about them. I believe they are similar to a blondie or maybe they are a blondie that goes by a different name. Google, tells me that they are most common in the southeast US. Growing up mom always made them with chocolate chips only. At that age I would have thought nuts in a cookie was blasphemy, but now I love adding all sorts of toppings to these. When making this batch I only mixed in the chocolate chips, the nuts and coconut I sprinkled on top of one half.  I love my Congo bars (or squares as I know them) with chocolate chips, pecans, and coconut, but you can add any mix ins you would like.

Congo Bars - Supper for a Steal

Congo Bars
Prep time
Cook time
Total time
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted
  • 1 ½ cups light brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 cup chocolate chips
  1. Preheat oven to 350 degrees.
  2. Line a 9×13 pan with parchment paper to make for easy bar removal.
  3. In a medium bowl whisk together flour, baking powder and salt.
  4. In a large bowl whisk together melted butter and brown sugar until well combined. Add eggs and vanilla whisk until mixed. Add the dry ingredients and fold into the wet with a spatula. Careful not to overmix. Add the coconut, pecans, and chocolate chips and fold into the batter.
  5. Dump batter into the 9×13 pan and spread into an even layer.
  6. Bake 22-25 minutes. Allow to cool completely before removing from pan and cutting.


Adapted from Brown Eyed Baker

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