Congo Bars

Congo Bars are super gooey, soft and packed with both semi-sweet and milk chocolate.

So Congo Bars…I have no idea where the name came from. They sound like they are super exotic and should maybe have some weird fruit ingredient that you could only buy online. Well folks, sorry to disappoint.

You should know me well enough by now that if a recipe calls for an “exotic” ingredient I will not be making it. Ain’t nobody got time to be hunting down a rare fruit, spice or grain that no one has ever heard of. And yes, I AM sure Amazon carries all the rare fruit nuts you need, but there are some cravings even Amazon Prime can’t fix.

Luckily Congo Bars aren’t exotic or rare. They’re actually just an extra special version of a chocolate chip cookie bar. This is a totally 80s-tastic recipe that I snagged out of my Grandma’s recipe box. Her handwritten note-card didn’t tell why they are called Congo Bars, but when I saw the list of ingredients I gave about zero cares of their name-origin and just wanted them in my oven asap.

They’re extra soft, packed with chocolate and under-baked just enough to make them the right amount of gooey.

ps – if gooey isn’t your thing, just chill them and slice, which is what I did for the pictures. I ate about 13 before they were cooled and had so much chocolate everywhere I had to step away and allow entropy to run its course. Boom science.

Congo Bars are gooey, soft and packed with chocolate! Love a vintage recipe!

I switched up my Gram’s recipe oh so slightly. I used a mix of light and dark brown sugar…

lightanddarksugar

And I also used these fantastic “Baking Melts” I found (yep) at my local supermarket.

bakingmelts

If you can’t find the baking melts, just use chocolate chunks. It’ll be fine.

Oh and I added some milk chocolate too…because why the heck not.

milkchips

Just spread the simple dough into a foil lined (and sprayed) 9×13 pan.

congocookiedough

When they’re baked you will think they aren’t *quite done. They are. Promise. If you bake them long enough they look done, they’re overdone. It’s not as confusing as it sounds.

Once they’re done you will want to let them cool. They will be ooey gooey, but oh so good.

Like I said, if you want pretty slices go ahead and chill them until they are completely set.

Congo Bars are gooey, soft and packed with chocolate! Love a vintage recipe!

You guys. They’re stunning.

Congo Bars are gooey, soft and packed with chocolate! Love a vintage recipe!

I wish I had a better shot of the melty chocolate fresh out of the oven…because ohhhhh.

But either way, these are a keeper!

5.0 from 1 reviews
Congo Bars
 
Author:
Serves: 24 bars
Ingredients
  • 1 cup butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1 cup light brown sugar, packed
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2½ cups all purpose flour
  • 2 cups semi-sweet baking melts or chunks
  • ½ cup milk chocolate chips
Instructions
  1. Preheat the oven to 350°F
  2. Line a 9x13 pan with aluminum foil and coat liberally with nonstick spray.
  3. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars for 2 minutes until light and fluffy. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour, mixing until just combined.
  5. Finally add in the baking melts or chunks and the milk chocolate chips.
  6. Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and litghly golden and the center appears slightly underbaked.
  7. Remove the pan from the oven and allow the bars to cool completely before cutting.
  8. Alternately you can chill the bars before cutting.
Notes
store at room temperature for up to 3 days or in the refrigerator for up to 5 days.

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17 Comments on "Congo Bars"

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DessertForTwo
Guest

Things I give zero cares about: calories, dieters, and how long a recipe takes if it is delicious. Well done, lady!

Jessica - The Novice Chef
Guest

Super gooey and full of chocolate? I am SOLD. I totally won’t be thinking about the name when I shove these in my face.

annie
Guest

I love that desert rock look that the melts give them! And um, underbaked? Best kind of cookie, hands down. Pining. I meant, uh….I’m pinning them. 🙂

Natalie
Guest

https://en.wikipedia.org/wiki/Blondie_(confection)
A congo bar is a variation of a blondie apparently.

Melissa_in_NJ
Guest

It’s because back in the day they had coconut in them. Coconut, jungle, Congo.

kris
Guest

Congo Bars: “Don’t deny that jungle beat–congo bars are good to eat!”

Recipe by Margaret Fox in her 1984 cookbook: Cafe Beaujolais, p.206. The above recipe pretty close to Margaret’s recipe–she uses walnuts as well. But I always use pecans.(no coconut in original recipe)

You can read how they came to be called Congo Bars, too long to explain here. Doesn’t make much sense though, and we always called them Blondies in this household.

Cafe Beaujolais is in Mendocino, California. Her recipe has been one of the pillars of my family’s favorite sweets.

Sarah
Guest

They’re cooking in the iven as I’m typing this. It’s such a great alternative to cookies : they’re faster and they use fewer dishes *.* I shall send you a picture on instagram when they are done 🙂

Laura @ Laura
Guest

Yum! Yeah for finding delicious recipes in grandmothers’ recipe boxes!

Barbara
Guest

so maybe this sounds silly, but how do I know at what temperature to set the oven?

Shawna
Guest

This is my second time making your delicious recipe. Thank you for sharing! I just use what I have on hand for chocolate, which is semi-sweet usually, and add nuts to ours. Last time I threw peanut butter chips in too. I was out this time. The bars are very moist and chewy. Exactly what I was looking for. I’ve tried several cookie bar recipes over the years, and yours is a keeper.

Bonnie Saxton
Guest

I got my recipe in the 60’s from my friends mother. I lost it years ago and am excited to see yours. It seems to be very similar so am going to try it very soon. Thank you for this post.

Charlene
Guest

The recipe calls for use of baking powder. Can I use baking soda? Is it the same thing or can it substitute with similar results?

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