Old-Fashioned Congo Bars AKA Chocolate Chip Cookie Bars

If you love the chewy cookie bar with all the buttery goodness of blondies and the rich flavor of chocolate chip cookies, then Congo Bars are for you! This old-fashioned treat dates back to 1945 and has been a favorite for generations.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: dessert recipe, easy recipe, holiday dessert, snack bars, summer dessert, Valentine's Dessert

Servings: Servings, 9 X 13 pan

Calories: 316kcal

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Kitchen Essentials

Half Sheet Baking Pan

baking pan

Aluminum Cake Pan

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Ingredients

2/3 Cup Shortening or room temperature butter
2 1/4 Cups Brown Sugar packed
3 Large Eggs
2 3/4 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Cup Chocolate Chips
1 Cup Nuts chopped (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl add the wet ingredients; shortening and brown sugar. Using a hand mixer, blend until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
2/3 Cup Shortening, 2 1/4 Cups Brown Sugar, 3 Large Eggs, 1 Teaspoon Vanilla Extract
In a medium bowl, whisk together the dry ingredients; flour, baking powder, and salt.
2 3/4 Cups All-Purpose Flour, 2 Teaspoons Baking Powder, 1 Teaspoon Salt
Gradually fold the dry mixture into the wet mixture, stirring until just combined.
Gently fold in the chocolate chips and nuts (if using).
1 Cup Chocolate Chips, 1 Cup Nuts
Spread the batter evenly in the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. For best results, check for doneness at the earlier bake time (30 minutes) to avoid overbaking. The top should be golden brown, and the center may still be slightly soft to the touch. The bars will continue to set as they cool.
Let the bars cool completely in the pan before cutting into squares. Enjoy!

Notes

The original recipe for Congo bars calls for a baking pan 10 ½ X 15 ½. I didn’t have that size pan, so I made mine in a 9 x 13-inch pan, which results in a thicker bar.

Tips for the Best Congo Bars

Use fresh brown sugar. This helps keep the bars moist and gives them a rich caramel flavor.
Don’t overbake. The bars will continue to set as they cool, so pull them out when the edges are golden brown but the center is still slightly soft.
Customize the mix-ins. Try white chocolate chips, butterscotch chips, or even coconut flakes for a unique twist.
Make ahead. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition