Congo Bars I

Tastes great. Brought back wonderful memories. Growing up my best friend and I made these many times. I did use unsalted butter, milk chocolate chips, peanut butter chips and coconut because that’s what I had on hand.

My earliest memories in the kitchen are baking these cookies with my grandmother. She only made them at Xmas, but as I grew up and became involved with sports teams, I started making them year round. I have never met anyone who did not rave about them. They are so rich, but nowhere near as sweet as Tollhouse. I have used both walnuts and pecans, and usually mix semi-sweet and milk chips.

Really good stuff. I added 1/2 cup of sweetened coconut this time. Even better. Also toast the nuts as the oven preheats.

YUMMY!!! BUT use butter! Because bakers know everything tastes better with butter. Thank you for submitting, I have been looking for this recipe for years. Ate these in college 38 years ago, and never forgot them. Told my family about them and how good they were, and finally got to make them! Everyone LOVED them!

Everyone loves these!

Don’t believe the person who said they were too chewy! They must have made a mistake. These were delicious and easy! I used butter instead of shortening. Will def make again!!

Yum! Used coconut oil instead of shortening and 1 3/4c chocolate chips. This was a quarantine cook that I gave away to neighbors whom RAVED about them!

My picture wouldn’t download but the bars came out beautiful and delicious! I used salted butter in place of shortening, also used pecans and added coconut. They are so moist and yummy! How did I ever get by without allrecipes.com!?

I had to cook mine a bit longer than suggested. It also stuck to my pan a bit, so next time I would use tin foil to line it. Otherwise, it was good!

Delicious! (Beware, very sweet). These remind me of the Congo Bars I used to buy at our college bakery to have with coffee in the morning, and I have been looking for a recipe like this one for years! I used butter for shortening and since it was salted butter, I eliminated the salt from the recipe. I followed the recipe pretty closely as far as quantities. I mixed walnuts with pecans and threw in a few extra, and subbed 1/2 (1 cup) of the chocolate chips for a mix of butterscotch and white chocolate chips. As others mentioned, I can see where a few less chips would be a good idea next time, but this did work well. I also was careful to use a 10 x 15 pan and I think that makes a difference, they did cook through in the middle with the batter spread relatively thin. Finally, I liked the suggestions I read about using foil or parchment, so I lined my pan with parchment paper and sprayed with cooking spray. They came out easily and perfectly, and I think the spray helped add to the crust at the bottom. which I like. This recipe is a keeper for me!

I only gave this a three because they didn’t tell you to grease the pan. Use Pam. Otherwise you will never get these out. My Mom made these when I was a kid and I’ve been making them for 30 years. Trust me when I tell you to use pecans and butter instead of shortening and whatever but is on this recipe. It will change the flavor. The recipe I’ve always used is about 60 yrs old & called for shortening, & pecans but my Mom updated to butter. Also, don’t over cook. They won’t taste good if you do. They are suppose to be gooey. I use one bag on semi sweet chocolate chips and chopped pecans. I love Congo bars and they are a staple in my house during the holidays.

Just like we ate in the 60’s. Only better, somehow. I followed the recipe pretty closely with some minor deviations: I used milk chocolate chips rather than semi-sweet, skipped the nuts (didn’t know some of the people well enough to know if they eat nuts), and accidentally forgot the vanilla. Everyone who ate these simply raved. My husband declared them the best ever of my many congo bar offerings. Oh – and I used a 9×13 foil pan sprayed with nonstick spray, no flour. I baked at 325 and checked them often between 23 and 28 minutes until they seemed right.

Very moist. Love it! Just less chocolate chips next time.

no I did not make changes and yes I will make it again. I had this receipe years ago and lost it. Glad I found it, thanks

My husband and I really enjoyed these bars. I swapped out half the shortening for butter for flavor but followed the recipe exactly aside from that. Very quick and easy to mt!

Wow. These were excellent! I made them for a beach weekend, and they were a huge hit with everyone. They were soft and chewy on the inside. The chocolate chips kind of melted into the rest of the mixture to create a chocolatey-buttery-brown sugary goodness. I used butter instead of shortening, and I did not add walnuts. Also used a 9 x 13 inch baking pan, and I may have baked the mixture for a bit less than 30 minutes.

I changed the walnuts to butterscotch bits because my husband does not like nuts. I also changed 2 1/4 cups of brown sugar to 1 3/4 cups dark brown sugar and 1/2 cup light brown sugar. I ran out of dark brown sugar. They came out wonderful. Be careful not to over cook

I use butter instead of shortening- will never use shortening in any recipe. My family loves these bars! So chewy and delicious! Don’t over cook them! Bake until feels slightly firm in the center, than let them sit on the counter for awhile.

I changed it a few ways before I attempted the original recipe so that’s why I didn’t give it 5 stars. I read a lot of people’s suggestions and added some of my own. It was a hit with my family. Instead of shortening, I used butter and I “browned the butter” instead of just melting it. That adds another level of a carmelization flavor. I only added 1.5 cups of brown sugar and 1 cup of chocolate chips to make it less sweet (and it’s still plenty sweet!) I added a little less flour and used spelt flour. I lightly toasted 1.5 cups of the pecans before chopping them. I used a 9×13 with lightly greased sides and parchment on bottom. I baked it at 325 for about 20 minutes. I changed a lot from the original but I’m sharing my input anyway because they turned out amazing – slightly chewy and moist, hits the spot. Mmmm…

I changed it a few ways before I attempted the original recipe so that’s why I didn’t give it 5 stars. I read a lot of people’s suggestions and added some of my own. It was a hit with my family. Instead of shortening, I used butter and I “browned the butter” instead of just melting it. That adds another level of a carmelization flavor. I only added 1.5 cups of brown sugar and 1 cup of chocolate chips to make it less sweet (and it’s still plenty sweet!) I added a little less flour and used spelt flour. I lightly toasted 1.5 cups of the pecans before chopping them. I used a 9×13 with lightly greased sides and parchment on bottom. I baked it at 325 for about 20 minutes. I changed a lot from the original but I’m sharing my input anyway because they turned out amazing – slightly chewy and moist, hits the spot. Mmmm…

My Mom used to make these before we’d go to the cabin or camping. The other recipe I tried called for 2 3/4 c. flour and I think it made it too dry so I prefer this one.