Congo Bars

Name: Congo Bars (Chocolate Coconut Pecan)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 20 servings
Cuisine: American
Ingredients: 3/4 cup salted butter (melted and cooled); 1 1/2 cups light brown sugar; 2 large eggs; 4 tsp vanilla extract; 1 1/2 cups all purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup pecans or walnuts (toasted); 1 1/2 cups unsweetened coconut (toasted); 1/2 cup semi sweet chocolate chips; 1/2 cup white chocolate chips

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Congo Bars are a one-bowl, no-mixer dessert bar loaded with toasted pecans, coconut, and both semi-sweet and white chocolate chips. They deliver a chewy center with a shiny, crackly golden-brown top in under 30 minutes.

🌍American 🏷️Congo bars 🏷️Congo squares 🏷️Blondies 🏷️Chocolate chip bars Best ever

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🏷️Brown sugar

Total

35 min

Servings

Recipe Source

View original recipe

From Creations By Kara

Ingredients

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3/4 cup salted butter (melted and cooled)
1 1/2 cups light brown sugar
2 large eggs
4 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup pecans or walnuts (toasted)
1 1/2 cups unsweetened coconut (toasted)
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips

11 Ingredients

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Instructions

1
Toast your pecans and coconut; let cool. Melt the butter and let cool for 10-15 minutes.
2
Whisk together melted butter and brown sugar in a large mixing bowl. Add eggs and vanilla and mix well.
3
Combine flour, baking powder, and salt in a small bowl. Stir into creamed mixture. Add nuts, coconut, and chips.
4
Spread into a well greased and parchment lined 9x13" pan.
5
Bake at 350° for about 22-25 minutes. Top will be shiny and golden brown. Don't over-bake!

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Tips & Notes

Pro tips

Toast pecans and coconut before mixing to deepen flavor and reduce excess moisture, which helps bars stay chewy without becoming dense.
Cool melted butter for 10-15 minutes before whisking with sugar to prevent cooking the eggs.
Don't overbake: pull at 22-25 minutes when the top is shiny and golden. The center will firm up as it cools.
Use a 9×13" pan lined with parchment for easy removal and even baking; press batter firmly to fill corners.

Substitutions

Pecans or walnuts → almonds, macadamia nuts, or omit entirely (note: reduces texture contrast)
Unsweetened coconut → sweetened shredded coconut (note: reduce other sugar or accept sweeter bars)
Semi-sweet chocolate chips → dark or milk chocolate, or use all one type (note: white chocolate alone may overcook)
All-purpose flour → whole wheat flour (note: will be denser; use 1 1/3 cups to maintain texture)

Storage & make-ahead

Store cooled bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Common Questions

Can I make Congo Bars ahead of time?

Yes. Store cooled bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

What's the difference between Congo Bars and brownies?

Congo Bars use brown sugar and butter as the base (no cocoa) and are loaded with mix-ins like nuts and coconut. They're chewier and less fudgy than brownies.