Congo Bars

(Makes 24–32 bars | 9x13-inch pan)

1 cup (2 sticks / 225g) unsalted butter, melted
2 cups (400g) packed brown sugar
2 large eggs
1 tsp pure vanilla extract
1½ cups (190g) all-purpose flour
½ tsp baking powder
¼ tsp salt
2 cups (12 oz) semisweet chocolate chips
1½ cups (120g) sweetened shredded coconut
1 cup (4 oz) chopped walnuts or pecans (optional but classic)

💡 Pro Tips:
Use room-temperature eggs—helps emulsify the batter.
Don’t overmix—stir just until combined for chewy texture.
Line your pan with parchment—for easy lifting and clean cuts.

Step-by-Step Instructions (Chewy, Rich, Foolproof)

1. Prep & Preheat

Preheat oven to 350°F (175°C).
Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.

2. Make the Batter

In a large bowl, whisk melted butter and brown sugar until smooth.
Whisk in eggs and vanilla.
Gently stir in flour, baking powder, and salt until just combined.
Fold in chocolate chips, coconut, and nuts.

3. Bake to Perfection

Spread batter evenly into prepared pan.
Bake 25–30 minutes, until edges are golden and center is set (a toothpick should come out with moist crumbs, not wet batter).
Do not overbake—they firm up as they cool.

4. Cool & Cut

Let cool completely in pan on a wire rack (at least 1–2 hours).
Lift out using parchment, then cut into squares or diamonds.

Serving Suggestions

☕ Classic: With a cup of black coffee or sweet iced tea
🥛 Kid favorite: Packed in lunchboxes or after-school snacks
🎉 Potluck staple: On a dessert platter with napkins and a note: “Congo Bars—try not to eat them all!”
🍦 Decadent: Served warm with a scoop of vanilla ice cream

Make-Ahead & Storage Tips

Room temperature: Keeps in an airtight container up to 5 days (they stay moist!).
Freeze: Slice, wrap in parchment, freeze up to 2 months. Thaw at room temperature.
Gifting tip: Stack bars in a tin with parchment between layers—tie with a ribbon.

Frequently Asked Questions

Q: Can I make them nut-free?
A: Absolutely! Omit nuts—bars are still deliciously chewy with just chocolate and coconut.

Q: No coconut?
A: You can skip it, but it’s a signature ingredient. Try oats for texture if you must substitute.

Q: Can I use dark or milk chocolate?
A: Yes! Milk chocolate = sweeter; dark chocolate = richer balance.

Q: Batter too thick?
A: It’s supposed to be thick! Press it into the pan with wet hands or a spatula.

❤️ The Heart of the Recipe

Congo Bars aren’t just dessert—they’re Midwest generosity in bar form. They’re what you bake when you want to say “I care” without saying a word. No perfection required—just chewy, shareable sweetness that brings people together.

So melt that butter, stir in that coconut, and bake with joy. Because the best desserts aren’t fancy—they’re made with chocolate, community, and a little mystery.