These congo bars are soft and chewy chocolate chip cookie bars with a gooey texture! This crowd-pleasing classic dessert is easy to make using only one bowl and one pan.
Favorite Chocolate Chip Cookie Bar
I absolutely adore chocolate chip cookies and love to make fun (and delicious!) variations of them. These cookie bars are one of my favorites, as well as chocolate chip cookie pie, pizookie (cookie pizza) and chocolate chip cookie dough truffles.
These congo bars AKA chocolate chip cookie bars were a Sunday staple at my husband’s house and the recipe was passed down to me from his grandma! They have crisp edges, a chewy middle and we love to serve them with homemade vanilla ice cream and hot fudge sauce.
You could even make the dough into 4-in-one sheet pan cookie bars. Just divide dough into 4 bowls and add desired mix-ins to each bowl before placing in pan. Our family can’t get enough! We also love blondies, cake mix cookie bars and M&M cookie bars.
Ingredients
To make this recipe, you’ll only need a few simple ingredients that you probably already have on hand. They come together so easily and can be mixed together in just one bowl (amounts included in printable recipe below).
- Brown sugar
- Salted butter
- Eggs
- Flour
- Baking powder
- Salt
- Vanilla
- Semi-sweet chocolate chips
How to Make Congo Bars
Find the printable recipe below.
- Preheat oven to 325 degrees. Grease a 12×14 pan and dust lightly with flour.
- In a large bowl, cream together butter and sugar. Then add eggs and vanilla and stir until combined.
- Mix baking powder and salt with 1 cup flour. Pour into the butter mixture and stir in rest of flour. Then fold in chocolate chips.
- Press dough into pan with flour on your hands. Bake for 25 to 35 minutes, until lightly browned and toothpick comes out clean.
- Allow to cool, then top with ice cream, hot fudge or whipped cream and caramel sauce, too!
How Many Bars Does a 9×13 Pan Hold
I make these congo bars in a 12×14″ pan, however a 9×13″ pan will work. If making in a 12×14″ pan, I usually slice them into 20 squares. When making in a 9×13″ pan, I’ll slice them into 16 squares. For fewer bars, use an 8×8 or 9×9 pan and follow my chocolate chip cookie bars recipe.
Please note that cooking time may vary if making the cookie bars in a 9×13″ pan. The bars will have more depth, so may take a little longer to cook. Just be sure to keep an eye on them and test with a toothpick. The toothpick should come out clean when stuck in the middle of the pan.
Storing and Freezing
- Store: Store in an airtight container for 3-4 days.
- Freeze: They are great to store in the freezer. Just make sure they have cooled completely before freezing. To freeze, simply wrap in foil and then place in an airtight container or freezer bag. The cookie bars will keep in the freezer for a couple of months.
Love cookie bar recipes? Make this brookies recipe, Oreo cookie bars or sugar cookie bars, next!
More Delicious Desserts
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Congo Bars
Video
Ingredients
- ⅔ cup salted butter , softened
- 2 cups light brown sugar , packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 ½ cups all-purpose flour , spooned and leveled
- 1 1/2-2 cups semi-sweet chocolate chips
Optional: ice cream and hot fudge
Instructions
- Preheat oven to 325°F. Line a 12×14 pan (9×13 will work too, they'll just be a little thicker) with parchment paper or foil. Cream butter and sugar together in a large bowl until creamy. Then add in eggs and vanilla and mix just until combined.
- Next mix the baking powder and salt with 1 cup of flour. Pour into the butter mixture and stir in then add the rest of the flour. Mix just until combined. Then fold in chocolate chips.
- Press dough into pan with flour on your hands. Bake for 25-35 minutes or until lightly browned and toothpick comes out clean. The cookie bars should be soft in the center.
- Allow bars to cool slightly and then slice into bars.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can they be made gluten free?
I have not tested this recipe with gluten free ingredients. If you try it, let me know how it turns out :)
I have made these several times in place of a cookie cake for my son’s birthday. So good!
They sound good. I might try them with walnuts and coconut in them. :)
That would be delicious!
Just out of the oven…first taste amazing. It makes a lot so do you think it will freeze well?
Definitely! Just make sure they have cooled completely before freezing. To freeze, simply wrap in foil and then place in an airtight container or freezer bag. They will keep in the freezer for a couple of months :)
Turned out wonderful! I added chopped pecans. I will definitely make this again!!
Sounds delicious! I’m so glad you enjoyed it!!
Delicious! Turned out great.
My son has a peanut allergy, so doesn’t eat baked goods very often (especially because I don’t like to bake). I made these for a bake sale and had some extra for my son. He LOVED them and asked when I’ll be making again…which will be soon because they were so easy to make!
I’m so glad your son loved them! Thank you so much for your comment and review Kristin! :)
Can I make the dough a few days ahead of time and keep in refrigerator, …then bake!?!? Thanks!
That should be fine! :)
Oh, my! Made these today. Yummy!
Such a great dessert to bake for a potluck dinner or picnic.