Congo Bars
Have you all heard of congo bars? I love blondies just as much as the next gal, but I hadn’t heard of “congo bars” until recently. Basically, they are blondies are steroids. The good kind of steroids, of course. You know, the dosage your doctor gives you so you can recuperate from mono (me in high school) or a concussion (my CCC earlier this year). Because I’m convinced that these bars can wash away all the bad and deliver everything good. They are a classic blondie base, with boatloads (a standard, scientific measurement) of toasted coconut, pecans, and semisweet and white chocolate chips. Basically, they are heavenly and deserve a reserved place in your baking rotation.
For these bars, you will need unsweetened shredded coconut, which I haven’t been able to find in the regular baking section of the grocery store (usually they just have sweetened). I found this bag in the healthy/organic section of my local grocery store, score!
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If you choose to toast the coconut and pecans (I would call this optional – it enhances the flavor but it’s not totally necessary), preheat the oven to 350 degrees F and then spread each out on a pan (do these separately) and pop them in the oven, stirring every minute or two, keeping a close eye. I always tend to let my coconut get a tad too dark, so just keep a vigilant eye on it and keep mixing them. Alternatively, you could also toast either one in a dry skillet on the stove over medium-low heat.
So, to sum up: blondies + coconut + pecans + semisweet chocolate chips + white chocolate chips = heavenly deliciousness.
One year ago: Bacon Onion Cheddar Biscuits
Two years ago: Pineapple Upside-Down Cake
Three years ago: Grown Up Mac and Cheese
Congo Bars
Ingredients
- 1½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ¾ cup (170.25 g) unsalted butter, melted and cooled
- 1½ cups (330 g) light brown sugar
- 2 eggs
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 1½ cups (139.5 g) unsweetened shredded coconut, toasted
- 1 cup (99 g) pecans, toasted and coarsely chopped
- ½ cup (90 g) semisweet chocolate chips
- ½ cup (90 g) white chocolate chips
Instructions
- 1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
- 2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- 3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.
- 4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.
- Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.
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This is very good. I used all semisweet chocolate chips, I did toast the coconut (but not the pecans) and used dark brown sugar instead of light. Also added 1 tsp coconut extract. Only needed 20 minutes to cook. Texture is great, but would like even more of a coconut flavor, so will add another 1/2 – 1 tsp next time.
This is a completely plagiarized recipe from Cooks Country Illustrated cookbook by Americas Test Kitchen.
very tasty! I used walnuts and coconut which I toasted and used all chocolate chips! delicious! I did have a bit of a hard time knowing when it was done. just kept checking it – came out perfect!
Can you freeze the batter or baked bars?
How long should melted butter cool for before adding eggs
Hi Jillian, Until it is cool to the touch, i.e. room temperature.
What do you think of swapping the pecans for macadamias? :)
Go for it!!
I did! I also used all white chocolate chips and sweetened coconut for a tropical potluck I’m going to tomorrow. So easy and so delicious! I used a foil sling. First time I tried that and it really does simplify things. I cut 24 bars. Yum!!
The taste was great, but mine were too dense. They looked nothing like the Cook’s Illustrated picture. Don’t know where I went wrong.
I made these today and they’re delicious! I left out the pecans and found some unsweetened coconut at a small local market and toasted it easily in a skillet over medium-low heat. (the smell of yummy toasting coconut filled up my whole apartment!) Great snack or dessert!
I made these yesterday & they are AMAZING! My hubby has fallen in love with me all over again. Thanks for sharing & taking the time to tweak things before passing it on to us-your fans.
Hi i abosluetly love your blog and it’s definetly my favourite. I’ve tried your brownie recipe so far which was absolutely amazing and I’m making fish tacos for dinner tonight. As of now I’m currently making the congo bars but I’m not the most intelligent one when it comes to recipes; when you say melted the butter do you mean like liquified or just to like melt them where they are at a creamy consistency and you can mix it around easily? i’m sorry if this question is a little ridiculous
Hi Nona, No need to apologize! Melted butter would mean liquified. Enjoy the bars!
I finally made a batch of these today! OMG! So good. I substituted toasted pumpkin seeds for the pecans, white chocolate chunks for the white chocolate chips and I didn’t toast the coconut. They are amazing. So good. Just like I remember Congo Bars to be and I haven’t had one since 1981! Thank you!
I made these and linked to your site. They were a hit. So yummy.
http://allthingsyummyforfoodies.blogspot.com/2011/10/congo-bars.html
I love Congo Bars. I never had one until I was in college and they were sold at the snack bar at a local independent film movie theatre. I had one and fell in love. In those days I couldn’t find any recipes for them. Now I can and am so happy. I have to make these. Thanks for bringing back memories.
These look so yummy! Thanks for posting. Any idea on how to adjust for high altitude? I am presuming you aren’t at mine 6800, but if you were, I would be so happy ;)) Thanks again —
Hi Sharon, I am not at high altitude, but I do have some basic information about adapting recipes in the Baking FAQ section of the site.
Love these – they have CHOCOLATE in them! YUM!!!
These remind me of the smooshed up cookies that i’m not afraid to eat. The look great, I can’t wait to try them. Can the pecans be substituted for walnuts?
Yes, absolutely! Walnuts would be a great substitution!
Never heard of these but they sounds delicious!
How much stability do the pecans add. we have allergies so I’m thinking of subing in diced dried prunes…what do you think, not a good idea? Maybe I’ll try both.
You could definitely sub for the pecans, and dried prunes would work. Enjoy!
The congo bar looks delicious!! I’m going to have to try them and see if they are a hit with my family. I bet they will be a must make often. Thanks so much for the recipe. I bake a lot, but always looking for something new to make.
Blondies have always been close to my heart, and this loaded version is causing some serious swooning over here – need these now!
muuu that rich, I love your blog, yet I have sooooo many things.
photography is amazing. great job.
Muchas gracias por todo y besos desde España.
kisses from Spain.
Congo bars! I had completely forgotten about them. Grew up eating them … soooo deliciouis.
I made these with butterscotch chips instead of the white chocolate chips. So rich and yummy! Thanks for the recipe.
Like you, I love blondies! I have never heard of congo bars either, but since I love blondies and coconut, these sound amazing!
I had congo bars that were a chocolate cookie crumb base, but as thick as a brownie, made into a seven layer bar on top–they were fantastic.