My Nana’s congo bars are the ultimate soft, chewy cookie bars loaded with chocolate chips. This vintage recipe has been a family favorite for generations. This delicious sweet treat is always a hit!
I have a huge sweet tooth and so does the rest of my family, especially my kids. If they could pick any dessert it would probably be chocolate chip cookies. But lets be honest, sometimes I don’t have the patience to bake multiple batches of cookies. Thats where this delicious congo bars recipe saves the day. Instead of scooping and baking in batches, I can spread all of the batter in a pan and bake one big chewy, chocolate chip goodness.
This recipe also has a special place in my heart. When I went to college my mom assembled a binder of our favorite family recipes and this congo square recipe is one that I turn to again and again. I like making them for a special treat, to serve at parties, holidays, and more.
These bars are the perfect mix of buttery, chewy, and full of chocolate chips. This is definitely a great recipe for all occasions.
Looking for more dessert bar recipes, try chess squares, oatmeal fudge bars, butterscotch brownies, cake mix cookie bars, and strawberry bars.
Table of Contents
Why you will love this recipe
This vintage congo bar recipe is one that was passed down to me from my Nana. They are similar to a chocolate chip cookie in bar form. Along with being so delicious, these dessert bars are easy to make and great for a crowd.
What are congo bars?
I like to call these bars chocolate chip cookie bars but they are actually a version of a blondie bar. Congo bars are popular in the Southeast and are similar to a chewy brownie without the cocoa powder.
Ingredients
Skip to the recipe card below to get the full amount of each ingredient.
- Flour – All-purpose flour is used.
- Unsalted butter – Slightly softened butter is needed.
- Brown sugar – Light brown sugar works the best for these bars.
- Baking powder – Baking powder is used to help these bars rise.
- Eggs – 3 eggs are used.
- Salt – This helps to balance the sweetness.
- Chocolate chips – Semi-sweet chocolate chips. You can substitute with white chocolate chips, dark chocolate chips, milk chocolate chips, or even butterscotch chips.
How to make congo bars
Here are step-by-step instructions for this recipe. For the full recipe scroll down to the recipe card.
Step one: Start by preheating the oven to 350 degrees F. Spray a 9 x 13 brownie pan with non-stick cooking spray. Tip – Line the pan with parchment paper and lightly spray with cooking spray to help make it easier to cut the squares.
Step two: Cream the butter in a mixer. Add in the brown sugar and mix until creamy. Mix in the eggs.
Step three: In a separate bowl, stir together flour, salt, and baking powder. Gradually mix the dry ingredients into the butter mixture.
Step four: Stir in chocolate chips until combined.
Step five: Spread the cookie dough into the prepared baking pan. Bake for 25-30 minutes.
Variations
There are several ways to add your own take on this recipe. Here are a few suggestions.
- Nuts – Try adding about a half cup chopped nuts like pecans or walnuts to the batter for a little crunch.
- Chocolate chips – Substitute semi-sweet chocolate chips with milk chocolate chips, dark chocolate chips, butterscotch chips, or white chocolate chips.
Tips for making these chocolate chip bars
Here are a few helpful tips to make sure your congo bars turn out soft and chewy.
- Soften the butter. Let your butter soften slightly before making the dough. I usually place my butter out on the counter an hour before I am going to bake.
- Use room temperature ingredients. This helps for even cooking.
- Don’t over bake. Be careful not to over bake these cookie bars.
- Let the cool before cutting. Make sure to let the bars cool before cutting into squares.
- Make it into a cookie cake. I like using this recipe to make a cookie cake. Top with your favorite frosting like this easy chocolate brownie frosting.
How to store leftover bars
Store: Store any leftover cookie bars in an airtight container. They can be kept at room temperature for 4-5 days.
Freeze: Store in a freezer safe bag or container for up 3 months.
Recipe FAQ’s
I like to use semi-sweet chocolate chips but you can substitute with dark chocolate, milk chocolate, or even white chocolate chips.
These cookie bars are meant to be soft and chewy but if they seem to be too underdone, bake them for a few extra minutes. Make sure to let them cool completely before cutting.
More Cookies You Might Enjoy
- German chocolate chocolate chip cookies
- Chocolate Oreo cookies
- Chewy cinnamon oatmeal cookies
- Cherry bon bon cookies
- Kentucky butter cake cookies
- Potato chip cookies
If you tried this congo bars recipe or any other recipe on the blog, please be sure to leave a star rating and comment below.
Congo Bars Recipe
Ingredients
- 3/4 cup butter, softened
- 2 1/2 cups brown sugar
- 3 eggs
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips 1 (12oz) bag
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 pan with non-stick cooking spray.
- With an electric mixer, mix together brown sugar and butter until creamy.
- Mix in eggs, one at a time.
- In a separate bowl, sift together flour, baking powder and salt.
- Slowly add flour mixture in with sugar mixture.
- Stir in chocolate chips.
- Pour batter into prepared pan. Bake for 25-30 minutes. Be sure not to over bake.
Notes
- Soften the butter. Let your butter soften slightly before making the dough. I usually place my butter out on the counter an hour before I am going to bake.
- Use room temperature ingredients. This helps for even cooking.
- Don’t over bake. Be careful not to over bake these cookie bars.
- Let the cool before cutting. Make sure to let the bars cool before cutting into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
25-30 minutes? Wrong!! They are totally raw except for the top and outer perimeter that is halfway baked. I’m putting my cooled Congo squares back into the oven now. I know they will be crispy-hard. PLEASE adjust to allow at least 38-40 minutes. I think the rest of the recipe is fine.
Wind don’t see how much coconut, nuts or white chocolate chips to add. Am I missing something? I am looking forward to making these for our volunteer firefighters, they love treats!
Hi Sharon! These Congo squares only use chocolate chips, no coconut, nuts or white chocolate. Thanks!
Sharon, I think these are just suggested stir ins. add as much or as little as you’d like. 🙂