Congo Bars are rich, chewy bars loaded with chocolate chips, coconut, and nuts — buttery, satisfying, and perfect for dessert trays or afternoon snacks. Think of them as a dense, chewy cookie in bar form with irresistible texture and flavor.
Ingredients
Dry Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
Wet Ingredients
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1 cup (2 sticks) unsalted butter, melted and slightly cooled
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1 cup granulated sugar
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½ cup packed brown sugar
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2 large eggs
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1 teaspoon vanilla extract
Mix-Ins
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1½ cups semisweet chocolate chips
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1 cup shredded coconut
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1 cup chopped nuts (walnuts, pecans, or your favorite)
Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it. -
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. -
Combine Wet Ingredients
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, and whisk until fully combined. -
Add Dry to Wet
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix. -
Fold in Mix-Ins
Stir in the chocolate chips, shredded coconut, and chopped nuts until evenly distributed. -
Bake
Spread the batter evenly in the prepared baking pan. Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). -
Cool
Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares.
Tips for Best Results
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Use room-temperature eggs for easier mixing
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Don’t overbake — Congo Bars should be chewy, not dry
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For extra chocolatey bars, use a mix of semisweet and dark chocolate chips
Variations
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White chocolate coconut bars: Swap semisweet chips for white chocolate chips
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Nut-free version: Omit the nuts and add extra coconut or dried fruit
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Drizzle finish: Add a simple glaze made from powdered sugar and milk after cooling
Storage
Store in an airtight container at room temperature for up to 4 days. You can also freeze wrapped bars for up to 2 months; thaw before serving.