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Nutrition Facts
Serving Size 1 bars 65g Recipe makes 24 bars)
Calories 277
Calories from Fat 119		(43%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 140mg		5%
Potassium 163mg		4%
Total Carbohydrate 39.1g		13%
	Dietary Fiber 1.6g	6%
	Sugars 26.1g
Protein 3.7g		7%
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Congo Bars

Recipe #211638 | 50 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Mimi in Maine
Feb 15, 2007

My mother has made these since I was little and then I made them for my kids. They are great to take to a picnic as they carry well.

24 -28 bars (change servings and units)

Ingredients

2/3 cup butter (melted)
1 lb light brown sugar
3 eggs
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
12 ounces chocolate chips
1 cup chopped walnuts

Directions

1
Melt the butter and add brown sugar; mix well and cool.
2
Add eggs, one at a time, beating well each time.
3
Add dry ingredients and mix well.
4
Add the nuts and chocolate bits.
5
Put in a greased 9x13 pan and bake 350 degrees for about 25-30 minutes.

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Featured Reviews for This Recipe

From: Pastry Chef Stonewall69

On Jan 13, 2009

Mimi these were excellent and went over big, they disappeared fast....

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From: Chef Schellies

On Oct 6, 2008

I made these and took them to a party over the weekend. They were a hit! Nice thick, soft bars. I baked them for about 28 minutes in a pyrex pan. Thanks! I will be making these again.

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From: Bone Man

On Mar 1, 2007

I printed out this recipe, handed it to my lovely bride, and in no time at all, I was eating delicious CONGO BARS!!!! I had never heard of Congo Bars before this but now I'm ready to move to The Congo! What a fine recipe this is — Brownies, move over!!!! My wife and I both loved them and I gave some to the neighbors as a dessert for their supper and they loved them as much as we did. Linda, my wife, followed the recipe as written, using the maiximum baking time and the end result was "gooey in the middle" (just right) — perfect! And they didn't get hard when they cooled.It makes quite a few so she used the Kitchen Aide mixer and there were NO PROBLEMS. Treat yourself to this fine desert/snack, or, use this recipe for a covered dish. Once folks taste them, they'll go fast! Thank you SO MUCH and God Bless You, Mimi in Maine, for posting your fine recipe for Congo Bars. I would also mention that, (perhaps gilding the lily a bit), add a generous scoop of good vanilla ice cream to the top. My highest rating and THEN some. pat, the old bone man.

6 people found this review helpful

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From: dessertgirl718

On Aug 12, 2008

These bars are wonderful! My grandmother used to make these all the time, so one day when I had a craving for them I decided to do a little web-searching and found this recipe. As soon as they came out of the oven both my boyfriend and my dad were hovering over the pan, waiting to have the first bite! I baked them for the minimum amount and at first thought they weren't cooked all the way b/c they were so gooey but they firmed up after they cooled. They're best straight from the oven with a little ice cream, but are still yummy a couple days after they're made. They won't last long though! (P.S. the dough is super-tasty too!)

1 person found this review helpful

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