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.
Congo Bars Recipe
I absolutely adore chocolate chip cookies and love to make fun (and delicious!) variations of them. This blondie recipe is one of my favorites, as well as chocolate chip cookie pie!
Congo bars AKA chocolate chip cookie bars were a Sunday church cookbook staple at my husband’s house and this was his grandma’s recipe! They have crisp edges, a chewy middle and we love to serve them with homemade vanilla ice cream and hot fudge.
Ingredient Notes
Find the full printable recipe below.
- Brown sugar: Adds the signature flavor and gooey texture in these bars.
- Salted butter: If using unsalted butter add additional 1/4 teaspoon salt to the dough.
- Baking staples: Eggs, flour, baking powder, salt and vanilla extract.
- Semi-sweet chocolate chips: Milk chocolate chips could be used but skip the chocolate chips they are a congo bar classic!
- Optional: Walnuts and shredded coconut. Some say the addition of coconut is because of where the name originated – Congo, Africa. No one really knows, though!
How to Make Congo Bars
The simple ingredients for these bars come together so easily in one bowl!
- 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 before cutting.
Tips and Variations
- Size of pan: 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. Cooking time will vary based on the size of the pan!
- Test for doneness: To avoid overbaking, test with a toothpick. The toothpick should come out clean (or with a few crumbs) when stuck in the middle of the pan.
- Customize: 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.
- Serving: To serve top with ice cream, hot fudge or whipped cream and caramel sauce, too!
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, cake mix cookie bars or M&M cookie bars.
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Congo Bars
Video
Ingredients
- ⅔ cup salted butter , slightly melted
- 2 cups light brown sugar , packed
- 3 large eggs
- 1 teaspoon 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 350°F. Grease or line a 9×13 with parchment paper. Mix together butter (slightly melted) and 2 cups brown sugar together in a large bowl. Then add in 3 eggs and 1 teaspoons vanilla and mix just until combined.
- Next mix the 2 teaspoons baking powder and 1/2 teaspoon salt with 1 cup of flour. Pour into the butter mixture and stir in then add the rest of the 1 1/2 cups flour. Mix just until combined. Then fold in up to 2 cups chocolate chips.
- Press dough into pan with flour on your hands. Bake for 20-25 minutes or until edges are lightly golden. 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.
Is there any substitute for sea salt? Like use regular salt and adjust the amount. SS is not something I keep on hand. Thank you!
Yes, just use regular table salt as a 1:1 substitute.
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.