Congo Bars are a great, simple, crowd-pleaser–with ingredients you probably already have in your pantry!

These simple bars are a taste of my childhood. The types of chips varied, according to whatever Grandma Schave had in the pantry, and hers most always also contained walnuts–because we had a walnut tree in our yard. I don’t add nuts because the kids don’t care for them in baked goods.

I think the key to the flavor in these bars is the caramel base from melting butter and brown sugar together.

Grandma’s Congo Bars

Easy blondie-style bars with chocolate and butterscotch chips
Prep Time15 mins
Cook Time35 mins
Course: Snack
Cuisine: American
Author: dakotapam


  • 2 3/4 cup all purpose flour sifted
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/4 cup dark brown sugar
  • 2/3 cup butter (Grandma used margerine)
  • 1 tsp vanilla
  • 3 eggs
  • 7 oz pkg. chocolate chips (I use a combination of chocolate and butterscotch chips)


  • Preheat oven to 350 degrees and grease a jelly roll pan.
  • Sift together flour, baking powder and salt in a large mixing bowl.
  • Melt butter in a two quart pot over medium heat. Stir in the brown sugar, and continue to heat until well mixed. Set aside to cool slightly.
  • Add eggs, one at a time to the sugar mixture. Beat well after each one.
  • Add butter/egg mixture to the flour mixture and stir until blended.
  • Add chocolate and butterscotch chips.
  • Spread into greased jelly roll pan (Mixture will be thick) and bake for 35 minutes.
  • Once cool, cut into finger length bars.

This bar makes me lose all my gainz.

Matt Thompson

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