No mixer needed to bake these congo bars. Packed with chocolate chips, toasted coconut and pecans, these dessert bars are rich in flavor and surprisingly easy to make — a perfect treat to bring to gatherings.
I first discovered congo bars in 2016 when I flipped through my Baking Illustrated cookbook. The toasted coconut caught my eye — I’m a sucker for coconut in baked goods. I tried the recipe and fell in love: chewy, moist squares loaded with texture and flavor from coconut, pecans and chocolate.
Did you know?
Although the name evokes Congo, these bars are American in origin. The recipe name may reference places like the “Congo Room” in Las Vegas or “Congo Square” in New Orleans, and versions appear in vintage cookbooks.
Table of Contents
Why You’ll Love This Recipe
- No mixer needed. Everything can be mixed by hand with a whisk and spatula.
- Plenty of flavor. Toasted coconut, pecans and a blend of chocolates create a satisfying contrast of textures.
- Versatile. Mix-ins are interchangeable — swap nuts or chocolate types to suit your preferences.
- Great for sharing. This recipe makes a big pan of bars that are ideal for parties and potlucks.
Ingredient Notes
- Shredded coconut: Use unsweetened shredded coconut so the bars aren’t overly sweet. Toasting it adds a nutty flavor.
- Brown sugar: Light brown sugar provides chewiness and a hint of molasses; dark brown will also work if that’s what you have.
- Butter: Melt and cool unsalted butter before mixing. Salt is added separately to balance flavor.
- Baking powder: One teaspoon gives the bars a gentle lift. Use fresh baking powder for reliable results.
- Vanilla extract: Pure vanilla extract delivers the best flavor.
- Chocolate chips: A mix of semisweet and dark chips creates depth, but you can use any chocolate you prefer.
- Pecans: Coarsely chopped pecans add crunch; walnuts or other nuts can be substituted.
Recipe Variations
Different nuts: Try walnuts, almonds, macadamia nuts or cashews instead of pecans.
Swap or add chips: Add white chocolate chips, butterscotch or peanut butter chips. For a triple chocolate effect, use equal parts semisweet, dark and white chocolate.
Add oats: Replace 1/2 cup flour with 1/2 cup rolled oats for a heartier texture.
Smaller batch: Halve the recipe and bake in an 8×8-inch pan; baking time will be similar.
Brown butter: Brown the butter for a deeper, nutty flavor. Reduce the added water slightly if needed to maintain moisture.
How to Make Congo Bars with Coconut
- Toast the coconut. Spread shredded coconut on a rimmed baking sheet and toast at 350°F for 5–7 minutes until light golden; cool.
- Combine dry ingredients. Whisk together flour, baking powder and salt; set aside.
- Mix the wet ingredients. Whisk melted, cooled butter with brown sugar until lighter in color, about 3 minutes. Add eggs and vanilla and mix until combined.
- Combine wet and dry. Fold the flour mixture into the wet ingredients just until combined — do not overmix.
- Add mix-ins and bake. Fold in toasted coconut, pecans, and chocolate chips. Transfer to a parchment-lined 13×9-inch pan and bake at 350°F for 22–25 minutes. Cool completely before cutting into squares.
Expert Tips
Weigh ingredients: Use a kitchen scale for accuracy to ensure chewy, moist bars.
Room temperature eggs: Room-temperature eggs incorporate more easily and improve texture.
Watch the coconut: Toasting takes only a few minutes; remove it as soon as it turns light golden.
Don’t overmix: Fold dry ingredients in just until combined to avoid tough bars.
Don’t overbake: Bake until the top is shiny and slightly cracked; remove while still a bit gooey to keep them chewy.
Make Ahead and Storage Tips
Make ahead: You can prepare the dough and refrigerate it, covered, for up to 48 hours. Bring it to room temperature before pressing into the pan and baking.
Store: Keep bars in an airtight container at room temperature for up to 5 days, or refrigerate up to a week.
Freeze: Wrap bars tightly and freeze in an airtight container for up to 3 months.
Recipe FAQ
Dry bars are usually the result of over-baking or inaccurate measuring. Use an oven thermometer and a kitchen scale to improve accuracy.
Congo bars typically include toasted coconut and darker chocolate, while blondies focus on brown-sugar flavor and may use white or semisweet chips without coconut. Both use brown sugar and often pecans.
Yes. Simply omit the coconut and adjust mix-ins to your taste.
Related Recipes
Love dessert bars? Try these next:
Thick and Chewy Monster Cookie Bars
Easy Peanut Butter Cookie Bars
Magic Cookie Bars
Millionaire Bars with Shortbread
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Get the Recipe: Congo Bars with Coconut
Equipment
- Kitchen scale
- Baking sheet
- 9×13 metal baking pan
- Mixing bowls
Ingredients
- 1 ½ cups (140 g) unsweetened shredded coconut
- 2 cups (250 g) unbleached all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) salt
- ¾ cup (170 g) unsalted butter, melted and cooled
- 1 ½ cups (300 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 ½ teaspoons (8 ml) pure vanilla extract
- ¾ cup (115 g) semisweet chocolate chips
- ¾ cup (115 g) dark chocolate chips
- ½ cup (60 g) coarsely chopped pecans
Instructions
- Preheat the oven to 350°F and toast the shredded coconut on a rimmed baking sheet for 5–7 minutes until light golden; transfer to a small bowl to cool.
- Line a 13×9-inch pan with parchment paper and lightly spray with nonstick spray.
- In a medium bowl, whisk together flour, baking powder and salt; set aside.
- In a large bowl, whisk melted butter and brown sugar until light and combined, about 3 minutes. Add eggs and vanilla and mix until incorporated.
- Fold the flour mixture into the wet ingredients just until combined. Gently fold in both chocolate chips, pecans and toasted coconut, then transfer the batter to the prepared pan and smooth the top.
- Bake 22–25 minutes, until the top is shiny, cracked and feels firm to the touch. Cool completely on a wire rack, then lift from the pan using the parchment and cut into 24 bars.
Notes
Coconut: Unsweetened shredded coconut is recommended to avoid excessive sweetness. Using sweetened coconut will make the bars much sweeter and chewier.
Chocolate chips: Aim for about 1 ½ cups total. Mix dark and semisweet for contrast, or use a single variety if preferred.
Nuts: Pecans are classic, but walnuts or other nuts work well.
Storage: Store in an airtight container up to 5 days at room temperature, or freeze wrapped for up to 3 months.