Ahhh yes—Congo Bars 🍫🥜—classic chewy, nutty, chocolate-topped bars that are simple, nostalgic, and utterly addictive. Think blondie base + chocolate chips + nuts. Perfect for bake sales, snacks, or just a sweet craving fix.
🍫 Congo Bars
Ingredients (about 16 bars)
Base & Filling
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1 cup unsalted butter, melted
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1 cup brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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1½ cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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1 cup chopped nuts (walnuts, pecans, or almonds)
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1 cup shredded coconut (optional, but traditional)
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1 cup semi-sweet chocolate chips
Topping
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½ cup semi-sweet chocolate chips
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2 tbsp butter
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Line a 9×13-inch pan with parchment paper and lightly grease.
2. Make the Base
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In a large bowl, whisk melted butter and brown sugar until smooth.
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Beat in eggs and vanilla until fully combined.
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In a separate bowl, mix flour, baking powder, and salt.
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Gradually stir dry ingredients into wet until just combined.
3. Add Mix-Ins
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Fold in chopped nuts, coconut (if using), and 1 cup chocolate chips.
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Spread mixture evenly in prepared pan.
4. Bake
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Bake 25–30 minutes, until golden and edges set (center may still be slightly soft).
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Remove from oven and let cool completely in pan.
5. Add Chocolate Topping
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Melt ½ cup chocolate chips with 2 tbsp butter (microwave in 20-sec intervals, stirring).
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Spread over cooled bars evenly.
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Chill briefly to set chocolate before cutting into bars.
Tips for Perfect Congo Bars
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Don’t overbake—they should be chewy, not dry.
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Nuts & coconut add texture; optional but traditional.
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For extra fudgy bars, use all brown sugar instead of part white sugar.
Variations
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Peanut butter Congo Bars: swirl ¼ cup peanut butter on top before chocolate sets
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White chocolate & macadamia: replace semi-sweet chips with white chocolate & macadamia nuts
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Mini bars: bake in a 9×9 pan for thicker, gooey squares
These bars are chewy, chocolatey, nutty, and perfect for lunchboxes or dessert trays.
I can also give a “super fudgy, chewy, melt-in-your-mouth” Congo Bars version that’s slightly denser and keeps perfectly in the fridge without drying out.