Conga Squares Recipe -
Conga Squares Recipe

Conga Squares

Recipe by  

"My mother, Elaine, made these for us regularly for us in the 60's for after school treats. They are about 20 minutes from start to finish! The fun thing with this recipe you can add coconut, nuts, or butterscotch chips."

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Ingredients Edit and Save

Original recipe makes 14 x 17 inch pan Change Servings


  1. In mixing bowl: measure 2 cups brown sugar, vegetable oil, and eggs. Cream on medium for 3 minutes. Add vanilla. Slowly add white flour and baking powder and salt. Add baking soda mixed in hot water separately.
  2. Add chocolate chips, and walnuts if desired. (Or substitute coconut, nuts, or butterscotch chips.)
  3. Pour batter into a 14 x 17 inch pan. Bake for 10 minutes at 400 degrees F (205 degrees C) until just golden. Take out of oven just before you think they are done. They cool in the pan. Cut and serve. Try nutmeg and lemon flavoring for variety, reduce lemon to 1 teaspoon.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2003

i found this a really easiy and tasty recipe. although i found the mixture still raw after cooking for only 10min, and had to cook for another 10-20 extra min.

Most Helpful Critical Review
Nov 01, 2008

I made these and they are great for a house of sweet tooths. I had to up the cooking time to 30 minutes and the YOU HAVE TO LET THEM COOL FOR AT LEAST AN HOUR!! The inside was not doughy, but gooey with all the sugar and chocolate. I then cut them and let them sit overnight and they are solid this morning.


10 Ratings

Dec 15, 2010

My grandmother used to make these as well. I found the recipe after she had passed away. Nobody else in the family has this! So every year I make them. I use pecans instead, and you are suppose to cook them for 30-45 min. depending on your oven. They are suppose to be a little moist in the middle. SO, many memories!!

Dec 12, 2004

I thought this was an ok recipe, however, my family and friends all loved it. I baked them in 2- 8x8 pans and ended up cooking for about 30-40 min. (10 min is not long enough) I added a whole bag of choc chips and 1 cup of butterscotch chips. I will be making again for my cookie baskets at Christmas time.

Feb 26, 2013

My mom used to make these sans nuts all the time. As an adult, I was silly enough to think she just pressed cookie dough in a pan instead of cookies. This recipe IS CORRECT!! The thing that some people might not have noticed, as I have done the very same thing on many a recipe, is the pan size. That is a HUGE pan. 14x 17 is not your normal size on a bar type recipe, so I think maybe that could trip you up. My pan was 13 x 18 and the dough didn't quite reach all corners, but it cooked out beautifully. These do indeed cook in 10 minutes in a HUGE pan pan at 400 degrees. The dough should seem like a thin layer, it will puff up while baking. You will likely need to press it out as you fill your pan. They are absolutely divine!

Feb 16, 2005

This either didn't cook right or just tastes bad!

Oct 06, 2003

These tasted really good, BUT - do they ever get cooked in the middle? I had them in the oven for ages, and the middle just collapsed when taken out of the pan as it was so soft. Would like to try the other Conga bars recipe to see if that is better.

Aug 12, 2013

I halved the recipe and baked for about 30 minutes. I also didn't use chocolate or nuts but added tiny bit of cinnamon and nutmeg. They came out good and tasted great with strawberries.


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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