Congo Bars are the chewy, buttery cookie bars that are loaded with all of our favorite ingredients and always disappear in minutes (no joke – the family LOVES them!)
These bars have a rich brown sugar flavor, a soft and thick cookie-bar texture, and plenty of chocolate chips and coconut in every bite.
We especially love how easy they are to make in one bowl with simple pantry ingredients, but they taste like a bakery treat. They are perfect for potlucks, lunchbox treats, holiday trays, or anytime you want a no-fuss dessert that feeds a crowd.
If you love easy bar desserts like this, you should also try Blondies, Chocolate Chip Cookie Bars, Seven Layer Bars, and Brownies.
Why you’ll love it + Why it works:
- Extra easy to make and clean up. One-bowl mixing keeps it quick and easy with minimal cleanup.
- We love to share it! A 9×13 pan makes them perfect for parties, potlucks, and sharing.
- Chewy every time. Melted butter and lots of brown sugar create that classic soft, chewy Congo bar texture.
- Thick, not cakey. Baking powder with a touch of baking soda gives just enough lift so the bars stay thick and tender.
Congo Bars Ingredients
- Packed light brown sugar (2 cups): Adds deep, caramel-like sweetness and keeps the bars chewy. It is the signature flavor of Congo bars.
- Unsalted butter, melted (¾ cup): Adds richness and helps create a dense, chewy bar texture. It also makes mixing quick and easy.
- Eggs (2): Binds the batter and give the bars structure. They help the bars bake up soft but sliceable.
- Vanilla extract (2 teaspoons): Adds warm flavor and makes the chocolate and brown sugar taste even better. It gives the bars that bakery-style finish.
- All-purpose flour, sifted (2 cups): Provides structure so the bars hold together. Sifting helps prevent lumps and makes the batter smoother.
- Salt (1 teaspoon): Balances the sweetness and brings out the chocolate and brown sugar flavors.
- Baking powder (1 teaspoon): Adds a little lift so the bars are thick and soft, not dense or greasy.
- Baking soda (¼ teaspoon): Helps with browning and enhances the chewy texture.
- Sweetened shredded coconut (1 ½ cups): Adds sweetness and a chewy texture. It also gives the bars a classic Congo bar flavor and makes them extra hearty.
- Milk chocolate chips, divided (1 cup): Adds sweet, creamy chocolate throughout. Dividing them gives you chocolate in the batter and a pretty finish on top.
- White chocolate chips, divided (1 cup): Adds extra sweetness and a creamy contrast to the milk chocolate. They also make the bars look extra fun.
- More chips to sprinkle on top: Makes the bars look bakery-style and ensure you get melty chocolate on top.
How to Make Congo Bars
Preheat the oven to 350 degrees F. Grease a 9-x-13-inch glass baking dish and set aside.
In a medium bowl, combine brown sugar, butter, eggs, and vanilla. Mix well with a wooden spoon.
Gradually add flour, salt, baking powder, and baking soda. Stir until well combined. Fold in shredded coconut and ¾ cup milk chocolate chips and ¾ cup white chocolate chips.
Pour into the prepared baking dish and sprinkle with the remaining chips
Sprinkle with more chocolate chips, if desired and bake for 26-30 minutes. Let cool completely in the pan before cutting.
Kristyn’s Recipe Tips
- Do not overbake, pull them when the edges are set and lightly golden and the center still looks slightly soft.
- Let the bars cool completely before cutting, this helps them set and slice cleanly.
- For extra pretty bars, save a handful of chips for the top so they look loaded.
- If you want cleaner slices, chill the bars for 20 minutes before cutting.
Congo Bars Recipe
Ingredients
- 2 cups light brown sugar packed
- ¾ cup unsalted butter melted
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour sifted
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups sweetened shredded coconut
- 1 cup milk chocolate chips divided
- 1 cup white chocolate chips divided
- plus more chips to sprinkle on top
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-x-13-inch glass baking dish and set aside.
- In a medium bowl, combine brown sugar, butter, eggs and vanilla. Mix well with a wooden spoon.
- Gradually add flour, salt, baking powder and baking soda. Stir until well combined. Fold in shredded coconut and ¾ cup milk chocolate chips and ¾ cup white chocolate chips. Pour into the prepared baking dish and sprinkle with the remaining chips
- Sprinkle with more chocolate chips, if desired and bake for 26-30 minutes. Let cool completely in the pan before cutting.
Notes
- Do not overbake, pull them when the edges are set and lightly golden and the center still looks slightly soft.
- Let the bars cool completely before cutting, this helps them set and slice cleanly.
- For extra pretty bars, save a handful of chips for the top so they look loaded.
- If you want cleaner slices, chill the bars for 20 minutes before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
These taste even better the next day, store them covered so they stay chewy.
Keep bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week for a firmer texture.
Freeze sliced bars in a single layer until firm, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature for 30 to 60 minutes, or overnight in the refrigerator.
More Like This
Bar Recipes
Sugar Cookie Bars
35 mins
Cookie Bars Recipe
30 mins
Millionaire Bars
2 hrs 25 mins
No Bake Chocolate Oat Bars
2 hrs 12 mins
