Congo Bars I Recipe -
Congo Bars I Recipe

Congo Bars I

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"This was given to me by my mother-in-law; it has been a favorite of my husbands since he was a youngster :-)"

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Ingredients Edit and Save

Original recipe makes 35 squares Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Melt shortening, stir in brown sugar. Let cool.
  3. Beat in the eggs.
  4. Add dry ingredients.
  5. Add chocolate chips, nuts and vanilla.
  6. Pour in 10 x 15-inch pan and bake for 30 minutes. Cool and cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2005

Really delicious. I used real unsalted butter. I also used a 10 ounce package of Nestle's chocolate and carmel swirls and substituted pecans for the walnuts. I also made a pan with the same swirls and substituted coconut for the nuts for my allergic husband. They are really good. Just a couple of suggestions; You need to line your pan with foil that overlaps the edges, so that you can just lift it out once it has cooled. Also grease your foil. The cooktime is way off. 18-20 minutes max on these bars and they are chewy and rich. I just love them.

Most Helpful Critical Review
May 25, 2006

I really wanted to like this recipe, I was hoping to add it to my catering menu. It was easy to make and only took a few minutes, but I didn't care for the final product. When I read that they were chewy I was expecting the texture of a fresh baked Toll House cookie, but that isn't the case. These are chewy the way caramel is chewy. The taste wasn't bad, just not what I was hoping for. To sum it up, my expert cookie tasters (my kids) didn't even ask for seconds.

Jul 08, 2004

I've made this recipe twice. Both times I used butter instead of shortening. I prefer the richness of the flavor of butter. Next time though, I'm going to cut back on the quantity of chocolate chips. The two cups, kind of dominate the nice flavor of the butter and brown sugar. These are a huge family favorite on the 4th of July. Thank you.

May 06, 2006

I used all butter, release foil and baked for almost 25 minutes in a 325 degree oven, perfect. I used a mix of chocolate chips and mini m&m baking pieces but a bit more than a cup will be sufficient next time. I omitted the nuts for a change of pace. I actually made two batches of these, one to take to a friend who had surgery. They turned out well, nice layer of crisp{very thin on top}and then nice and soft and chewy and filled with chocolate, what could be better? The kids love them too. I gave them 4 stars and will use this recipe instead of my old stand-by for congo bars, Thanx

Nov 26, 2007

These are delicious! I made my own version by exchanging the walnuts for half a cup chopped almonds and half a cup shredded coconut. I also used chopped dark chocolate instead of the chocolate chips. They are admittedly very sinful, chock full of fat and sugar...but I served them instead of dessert on Thanksgiving and everyone begged for some to take home.

May 08, 2006

Very easy and quick to make. I heat the shortening and brown sugar in a big pot and use the same pot to do all the mixing for the recipe - saves on dirty dishes!Great for a quick recipe to take to a friends house or work!

Dec 30, 2007

I found these bars way too sweet and too mushy. Next time I would 1/2 the chocolate and add more flour.

Mar 27, 2006

These congo bars are yummy! They're a nice change from the cakey-type. These come out chewy in the middle and crispy on the outside. My husband loves them! One tip- if you don't keep them air-tight, they will get very tough to chew...but still good!


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 72 mg
  • 3%

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

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