How to Make Congo Bars: An Easy, No-Fuss Recipe for the Chocolate-Coconut Treat

Congo bars. Just the name evokes images of chewy, decadent squares bursting with chocolate and coconut. And guess what? They’re incredibly easy to make! This recipe is perfect for busy weeknights or when you need a last-minute dessert that will impress. We’ll walk you through each step, ensuring your Congo bars turn out perfectly delicious every time.

What Makes Congo Bars So Special?

Congo bars have a fascinating history, with roots in the Southern United States. They gained popularity in the mid-20th century and remain a beloved treat today. Their charm lies in the simplicity of ingredients and the irresistible combination of textures and flavors. Imagine a buttery, cookie-like base studded with crunchy pecans, all coated in a layer of gooey chocolate and sweet coconut. It’s truly a match made in dessert heaven!

Ingredients You’ll Need:

For this recipe, you’ll need pantry staples you probably already have on hand. If not, a quick trip to the grocery store is all it takes to gather these simple ingredients.

For the base:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans (optional, but recommended!)

For the topping:

• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut

Equipment You’ll Need:

• 9×13 inch baking pan
• Parchment paper (optional, but makes cleanup easier!)
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or rubber spatula
• Whisk
• Saucepan
• Heat-safe spatula or spoon

Let’s Get Baking!

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the bars out of the pan later for cutting.

Step 2: Make the Base

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Stir in the chopped pecans (if using).

Step 3: Assemble and Bake

1. Spread the dough evenly into your prepared baking pan.
2. Bake for 20-25 minutes, or until the edges are lightly golden brown.

Pro Tip: To prevent over-browning, you can loosely tent the baking pan with aluminum foil during the last 10 minutes of baking.

Step 4: Prepare the Topping

While the base is baking, let’s make that irresistible topping!

1. In a saucepan over low heat, melt together the chocolate chips, butterscotch chips, and sweetened condensed milk, stirring constantly until smooth.
2. Remove from heat and stir in the vanilla extract and shredded coconut.

Step 5: The Final Touches

1. Pour the warm topping evenly over the hot, baked base.
2. Return the pan to the oven and bake for an additional 5-7 minutes, allowing the topping to set and the coconut to toast slightly.

Step 6: Cool and Cut

1. Let the Congo bars cool completely in the pan before cutting. This allows the topping to firm up for clean, beautiful squares.
2. Once cooled, lift the bars from the pan using the parchment paper overhang and place them on a cutting board.
3. Cut into squares and serve!