Congo Bars

Congo Bars: rich bar cookies with white and milk chocolateThere have been a lot of complaints in my home lately because I only make desserts every other night. I try to make a dish that will last 2 nights, but sometimes the gang gobbles it up faster than my ability to step in and control the consumption rate. It’s all my fault, really, because I was raised to think no meal was complete without dessert (yes, including breakfast). Now that I am much wiser, I am faced with years of ingrained bad habits that the men-folk aren’t willing to relinquish. It’s all very frustrating. Tonight’s treat is a recipe that seems like simple chocolate chip cookie bars.  However, the original recipe called for coconut, hence the Congo name.  Some of my kids don’t like the texture of regular shredded coconut.  For them, I often use really finely shredded coconut or I use extract or oil for flavor but no texture.  It works.Congo Bars: rich bar cookies with white and milk chocolate

You can find this recipe all over the internet in one form or another.  Some don’t use any coconut, some use only milk or semi-sweet chocolate.  Some are recipes that mom or grandma used to make.  All agree that this is a tried and true recipe and it’s delicious.

Congo Bars: rich bar cookies with white and milk chocolate

Congo Bars
  • ⅔ cup butter
  • 2⅓ cup brown sugar
  • 2¼ cups flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp coconut extract
  • ½ cup chocolate chips
  • ½ cup white chocolate chips
  • 1 cup chopped nuts (optional)
  1. Melt butter and add sugars.
  2. Combine dry ingredients and add to sugar mixture.
  3. Add eggs and vanilla, beat well. Add coconut and chips and optional nuts.
  4. Bake in a 9 X 13 pan at 350 degrees for 30 minutes.
  5. Refrigerate until ready to serve.

4 thoughts on “Congo Bars

  1. >Thanks for clicking over to my site and leaving a note. These brownies never fail to get a great reaction by everyone who eats them. I have not tried any other candy bars but the mom who gave me the recipe told me she had tried all kinds of different ones. If you use the large size, I beleive any would work and change up the flavor without hurting the finished product. Blessings.

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