Congo Bars

24 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
5.0/5 (1)
Congo Bars
Mawmaw always cooked these at Christmas time. Ask Chad, Colby and Chrissy what they think of these. These chewy bar cookies loaded with chocolate chips and pecans are a holiday tradition that disappears fast from the cookie tray.

Ingredients

24 servings
  • 2 3/4 cups flour
  • 2 1/2 tbsp baking powder
  • 1/2 tbsp salt
  • 2/3 cup shortening
  • 1 lb brown sugar
  • 3 eggs
  • 1 cup pecans, chopped
  • 1 (6 oz) package chocolate chips

Step-by-Step Instructions

  1. In a saucepan over low fire, melt shortening. Remove from heat. Add brown sugar and mix well. Cool slightly. Add cold eggs one at a time, beating well after each addition.
  2. In a large bowl, mix flour, baking powder, and salt. Add the wet ingredients, nuts, and chocolate chips. Press into a greased 9x13 pan.
  3. Bake 25 to 30 minutes at 350 degrees. When almost completely cooled, cut into squares and serve.

Common Problems and Solutions

Q: Why are my Congo Bars too dry or crumbly?

A: Make sure not to overbake them—they should still look slightly underdone in the center when you take them out. They'll continue to set as they cool. Also, check that you measured the shortening and brown sugar accurately.

Q: Can I make these ahead of time?

A: Absolutely! Congo Bars actually improve after a day as the flavors meld. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Tips and Techniques

Let the shortening and brown sugar mixture cool for a few minutes before adding the eggs—if it’s too hot, you’ll end up with scrambled eggs. Press the dough firmly and evenly into the pan for uniform bars that bake consistently.

Ingredient Substitutions

  • shortening: unsalted butter
  • pecans: walnuts or a mix of pecans and walnuts
  • chocolate chips: butterscotch chips, white chocolate chips, or a combination

Equipment Needed

  • 9x13 inch baking pan
  • Saucepan
  • Large mixing bowl
  • Wooden spoon or spatula

Historical Context

Congo Bars (sometimes called Congo Squares) became popular in the American South in the mid-20th century as a quick alternative to traditional drop cookies during the busy holiday season.