Congo Bars
Congo Bars are like a chocolate chip cookie bar, but thicker, chewier and even more jam-packed with semi-sweet and milk chocolate chips!
Ingredients
- 1 c salted butter softened
- 1 ¼ c brown sugar
- ½ c sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 3 c all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ c semi-sweet chocolate chips or dark chocolate chips
- 1 c 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.
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!