Congo Bars – A Classic Church Cookbook Favorite

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Congo Bars were a staple in church cookbooks and grandma’s kitchens for decades — and they taste every bit as amazing today! Soft, chewy, buttery, and packed with chocolate chips, these vintage cookie bars are simple, nostalgic, and absolutely irresistible.

🥣 INGREDIENTS

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 2 ¼ cups light brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts or pecans (optional)

👩‍🍳 INSTRUCTIONS

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in chocolate chips and nuts (if using).
  7. Spread batter evenly into the prepared baking pan.
  8. Bake for 30–35 minutes or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs.
  9. Let cool completely before cutting into bars.

✨ TIPS FOR PERFECT CONGO BARS

✔ Don’t overbake — slightly underbaked bars stay soft and chewy.
✔ Use dark brown sugar for a deeper caramel flavor.
✔ Add white chocolate chips for a fun twist.
✔ Sprinkle a little flaky sea salt on top before baking for a sweet & salty touch.
✔ Store in an airtight container for up to 5 days — if they last that long!

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