Congo Bars are like a chocolate chip cookie bar, but thicker, chewier and even more jam-packed with semi-sweet and milk chocolate chips!

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three congo bars with chocolate oozing out of them; on a wooden tray

Have you ever found yourself lost in an old cookbook passed down from previous generations? I love to skim through ripped, stained cookbooks my mom, mother-in-law and grandma have kept over the years. And though there always seem to be 15 recipes for "chocolate chip cookies" and 20 recipes for "chili," what I love best is finding recipes I've never heard of.

And that's exactly where this recipe for Congo Bars comes from. I'd never heard of such a thing, but once I did, I knew I'd love them. Though I didn't end up using the recipe straight from the cookbook, I came up with a variation of it that you're sure to LOVE. Get ready, get set.....let's BAKE!

Why are they called Congo Bars?

There are a few different theories of where the name originates - who knows which theory is correct! Some say these thick cookie bars are named after the "Congo Room" in Vegas and others connect it with "Congo Square" in New Orleans. Others have said it's named after Congo in Africa, due to the unique (and totally optional) cookie bar ingredient, shredded coconut.

How to make Congo Bars

First, you'll want to preheat the oven and prepare your baking pan. For the pan, you can either coat it with cooking spray or lay down a layer of parchment paper for easy removal.

Next, you'll make the batter. The butter and sugars will be mixed until light and fluffy. Then the eggs and vanilla will be added and mixed until combined. Finally, the dry ingredients and chocolate chips (and optional pecans and coconut) will be added and stirred until well-dispersed.

Next, you'll press the dough into the prepared baking pan. Be sure to spread all the way to the edges of the pan and even out the top layer so it bakes evenly. Sprinkle with additional chocolate chips, then bake until golden brown.

Lastly (and trust me, the most difficult part) - wait for the Congo Bars to cool before cutting. They'll be much easier to cut once they're cool, if you can wait that long!!

How to Store Congo Bars

Congo Bars can be stored at room temperature, in the fridge or in the freezer. If you keep them at room temperature or in the fridge, just be sure to cover them well so they don't dry out. They'll last about 5-7 days.

If you freeze them, store them in a freezer-safe baggie that is well-sealed. They'll be good for at least 2-3 months in the freezer.

two congo bars on a wooden board with parchment paper

Other Delicious Chocolate Chip Cookies and Bars

Chocolate Chip Cookies

Toll House Pie Bars

Chocolate Chip Cookie Bars

Monster Cookie Bars

Cowboy Cookie Bars

And a quick FYI, these Congo Bars make for the BEST ice cream sundaes! I topped a couple warm Congo Bars with chocolate chip cookie dough ice cream, and let me tell you....it's DELISH!!!

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Follow on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey

Congo Bars

Author:Kelsey

Congo Bars are like a chocolate chip cookie bar, but thicker, chewier and even more jam-packed with semi-sweet and milk chocolate chips!

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings

Ingredients

1 cup salted butter softened
1 ¼ cups brown sugar
½ cup sugar
2 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups semi-sweet chocolate chips or dark chocolate chips
1 cup milk chocolate chips + additional chips for topping

Instructions

Preheat oven to 350°F and spray a 9x13" pan with cooking spray.
In the bowl of a stand mixer, add the butter, brown sugar and sugar; mix until light and fluffy.
Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl halfway through.
Add the flour, baking soda and salt and mix until incorporated.
Add 1 cup of the semi-sweet chocolate chips (save the rest for the top) and the milk chocolate chips and stir.
Spread the cookie dough into the prepared 9x13" pan and smooth out the top.
Sprinkle remaining chocolate chips on top.
Bake for 30 minutes, or until the edges are a light golden-brown.
Let cool, then cut into squares and enjoy!

Notes

Add some coconut and pecans for some added texture and flavor! Simply remove ½ cup of each type of chocolate chips in the batter and replace with ½ cup sweetened coconut and ½ cup chopped pecans.

Don't overbake! One of the things I love most about this recipe is the chewy, dense interior of these bars. Overbaking them will make them more crunchy and less chewy.

Cut like a pro! To cut these cookie bars with clean edges, here's how to do it: Let the pan of bars cool completely (refrigerate to speed up this process). Use a knife to cut the bars down the center (so you're only working with half of the pan at a time). Remove an entire half from the pan onto a cutting board and cut with a chef's knife; repeat with the other half.

Keyword cookie bars

Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!