Congo bars are a delicious, classic cookie bar dessert filled with two kinds of chocolate chips, macadamia nuts, and shredded coconut. They're thick, chewy, easy to customize, and are made in one bowl.
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If you need a reliable dessert recipe to keep in your back pocket, these congo bars are it. They are easy to make, even easier to eat, and turn out perfect every time.
Congo bars are essentially a cross between a chocolate chip cookie and a blondie with a few extra goodies mixed in. They're thick, chewy, and rich -- everything a good cookie bar should be!
I've been making this recipe for years, and I have no intention of stopping. I love it because it's made with simple pantry ingredients and comes together in one bowl (no mixer required!), which means less time cleaning and more time munching.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Butter
- Eggs
- Vanilla extract
- Shredded coconut
- Macadamia nuts
- Semisweet chocolate chips
- White chocolate chips
How to make congo bars
- In a medium bowl, whisk together the melted butter and brown sugar until combined.
- Whisk in eggs and vanilla.
- Add the flour, baking soda, and salt and mix until just combined.
- Fold in the coconut, macadamia nuts, and chocolate chips. Do not overmix.
- Pour into a prepared 9x13 pan and smooth into an even layer.
- Bake at 350ºF until the top is firm and a toothpick inserted into the center comes out with moist crumbs attached, about 25 minutes. Cool in the pan on a wire rack.
Top tips
Don't overmix
Dry, dense bars can be the result of overmixing your batter. You'll want to mix your eggs in well, but once you add the flour use a gentle hand to fold it in.
It's important to just stir the batter enough that the flour is incorporated. I usually leave a little flour visible before adding the chocolate chips and nuts, then finish the gentle mixing to spread those throughout the batter.
Don't over bake congo bars
For the gooiest congo bars, I recommend slightly under baking them. The blondies should still be under baked in the middle when you take them out of the oven, but will continue to bake as they cool!
How to store bar desserts
Let your congo bars cool completely before covering with plastic wrap. Store at room temperature or in the refrigerator for up to 4 days, although they are best enjoyed the day they are made. They will stay fresher if you don't cut them until you're ready to serve.
You can also store them in an airtight container the freezer for up to 3 months. I recommend cutting them into individual servings before freezing so you can remove just as many as you'd like.
Tips for customizing congo bars
- Swap the chocolate chips for dark chocolate, peanut butter, or any favorite combination of baking chips
- Add in your favorite chocolate candy, like M&Ms or Reese's Pieces
- Add in your favorite dried fruit, like cherries or cranberries
- For gluten-free bars, use all purpose gluten-free 1-to-1 baking flour
- Swap the macadamia nuts for chopped pecans, walnuts, or almonds
- Sprinkle with finishing salt, like Maldon or fleur de sel
FAQ
Recipes for congo bars appear in many vintage cookbooks, but nobody seems to know exactly where the name came from.
Some say the name comes from the use of "exotic" ingredients, like coconut. Others say they got their name from "Congo Square" in New Orleans. No matter where the name comes from, these retro bars are downright delicious!
Most bakers swear by unsalted butter for baking cookies. I don't usually have unsalted butter on hand and usually use salted.
You can use either, just keep in mind that if you use unsalted butter you'll want to add some salt to the dough yourself (up to 1 teaspoon), and if you use salted butter you will only need to add a pinch or maybe none at all.
I like sweetened shredded coconut in this recipe, but unsweetened would be just fine if you prefer a less sweet dessert.
More dessert bar recipes
- Easy Chocolate Chip Cookie Bar Recipe
- Scotcheroos
- Pumpkin Chocolate Chip Bars
- Peanut Butter Oat Bars
- Pecan Pie Bars
- Gingerbread Bars
- Vegan Cookie Dough Bars
- Nutty Chocolate Oat Bars
- White Chocolate Pistachio Blondies
- Chocolate Chunk Blondies
- Butterscotch Bars
- Peanut Butter Cup Cookie Bars
- Chocolate Revel Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Congo Bars
Ingredients
- ¾ cup butter, melted and cooled
- 1 ½ cups light brown sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup macadamia nuts, coarsely chopped
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350ºF. Spray a 9x13 baking pan with cooking spray.
- In a medium bowl, whisk together the melted butter and brown sugar until combined.
- Whisk in eggs and vanilla.
- Add the flour, soda, and salt and mix using a rubber spatula, folding until just combined.
- Fold in the coconut, macadamia nuts, and chocolate chips. Do not overmix.
- Pour into the prepared pan and smooth into an even layer.
- Bake until the top is firm and a toothpick inserted into the center comes out with moist crumbs attached, about 25 minutes. Cool in the pan on a wire rack.
Diane Buchanan says
This recipe has only one problem, they are so good I can't stay out of them! This is one of my favorite recipes! I set the timer for 20 minutes and it was perfect! Thank you so much for an easy delicious recipe
Lindsay Moe says
I'm so glad you enjoy them! Thanks for taking the time to leave a great review.