Congo Bars
The gooiest chocolate chip cookie bars around! These amazing Congo Bars are a recipe that has stood the test of time. You’ll love their versatility. The ooey. The gooey. The melty chocolate. These type of recipes give me a chance to practice my photography…and you get to enjoy a delicious recipe if you’d like too!
Congo bar recipes abound in old fashioned church cookbooks. I have a stack 2 1/2 feet high of books that my grandma collected over all of her years of being a pastor’s wife. And almost every one has “congo bars” in it.
As far as where the name came from? I have absolutely no idea and no where I look tells me. But Congo Bars are simply a delicious chocolate chip cookie bar that you can bake either in a 9×13 baking pan or a larger jelly roll pan. They are a classic recipe and great for feeding a crowd. I like soft, gooey, chocolate chip cookie bars, which means they are slightly underbaked. If you prefer your cookie bars more “done”, continue cooking another 3-5 minutes. The cookies will more crisp that way.
Ingredients:
- 3/4 cup salted butter
- 2 1/4 cup brown sugar
- 3 large eggs (room temperature)
- 2 3/4 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup semi-sweet chocolate chips