Congo bars are thick, chewy dessert bars that marry the textures of chocolate chip cookies and blonde brownies, loaded with toasted coconut, pecans, and both semisweet and white chocolate chips. Their signature shiny, crackled top and dense, fudgy crumb make them a crowd-pleasing bar cookie.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 350°F. Line your baking dish with parchment paper.
In a bowl, mix the dry ingredients (flour, baking powder, salt) and set aside.
In a separate bowl, mix melted butter and brown sugar until well combined.
Add eggs and vanilla extract to the butter-sugar mixture and mix well.
Gradually mix in the dry ingredients until just combined.
Fold in the toasted coconut, pecans, semisweet chocolate chips, and white chocolate chips.
Spread the batter evenly into the prepared pan.
Bake for 22 to 25 minutes until the top looks shiny and crackled.
Let the bars cool completely in the pan before cutting into squares.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months; thaw at room temperature before serving.
Congo bars use brown sugar and melted butter to create a chewier, cookie-like texture, while also incorporating toasted coconut, pecans, and dual chocolate chips for extra flavor and texture contrast.
Cooling in the pan allows the structure to set fully, preventing crumbling and ensuring clean, intact squares when cut.
Toasting deepens their flavor and improves texture. Untoasted versions will work but lack the rich, nutty complexity that makes these bars special.
Look for a shiny, crackled top at 22–25 minutes. The center should still be slightly soft to the touch; they continue to firm as they cool.
Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
