Coffee Congo Bars
You may not know what a “congo” is, but you are going to want to make these Coffee Congo Bars! In short, congo bars are bar cookie. I decided to look up the history of the Congo Bar because I was curious. I always thought it was kind of a funny name.
It turns out we don’t really know why bar cookies are cooled congos, but here’s a theory from Dance Around the Kitchen. “Some say these thick cookie bars are named after the “Congo Room” in Vegas and others connect it with “Congo Square” in New Orleans. Others have said it’s named after Congo in Africa, due to the unique (and totally optional) cookie bar ingredient, shredded coconut.”
That sounds like a pretty good guess. And as a side note, mine don’t have coconut because I’m not a big coconut fan. But feel free to stir some in if you like!
Why I love Coffee Congo Bars
I love these simple bar cookies because it has my two favorite ingredients, chocolate and coffee. The two flavors taste so good together. Also, congo bars are quicker to make than chocolate chip cookies. So if I’m craving something with chocolate chips, this is a great option. These pair perfectly with a cup of coffee or a tall glass of really cold milk.
Buttery and Chewy
Not all congo bar recipes are the same. Most require a mixer because you need to beat the butter and sugar until creamy. In this old recipe, you actually melt the butter on the stove or in the microwave, then stir in the sugar, eggs, etc. It’s a little easier and if you like brown butter, which is all the rage right now, you can melt it on the stovetop until it just starts to turn brown. I typically microwave the butter because it’s quicker, but browning the butter does make them taste pretty amazing. Also, the melted butter gives them a more chewy, gooey consistency that I love.
Simple Tips for Coffee Congo Bars:
- Line your pan with parchment paper for bars to come out neatly and for easy cleanup.
- Swap out whatever kind of chocolate chips you prefer. Dark, semi-sweet or milk chocolate
- Let the bars cool before you cut them if you like a nice, clean cut.
- Store at room temperature in an air tight container so they won’t dry out. Or leave them in the pan and cover tightly with foil.
- These do best in a metal pan.
- The bars freeze well so feel free to make them in advance. Cut and place in an airtight container. They’ll be good for a few months.
Ingredients
Coffee Congos have simple ingredients you usually already have on hand, except for two items. Pure maple syrup may be something you don’t normally buy. It’s a bit pricey but worth using in this recipe. It makes a difference. In the past I have tried using imitation syrup and it’s just not the same. The other key ingredient you might not have is espresso powder. If you’ve never bought espresso powder, get ready for some excitement. You can add a tablespoon or two to anything you are baking that you want to add some rich flavor. It’s also great added to chili or a spice rub. If you want to read a bit more about espresso powder and ways to use it, check out this article.
Bar cookies really are a great treat and they are portable. This recipe is one that I like to make when bringing a meal to someone. Whether someone just had surgery or lost a loved one, it’s a wonderful way to show your love and care for them. If you are taking this to a new mom who is nursing, I suggest leaving out the expresso powder. Nobody wants a baby to stay awake! Enjoy the recipe.
You are precious in His sight,
Coffee Congo Bars
Ingredients
- ¾ cup salted butter 1 1/2 sticks
- 1¼ cups brown sugar
- ¼ cup pure maple syrup
- 2 eggs
- 1½ tsp vanilla
- 2 cups flour, all-purpose
- 1 tsp baking powder
- 2 tbsps instant espresso powder look in the baking section of your store
- ½ tsp salt
- 1½ cups chocolate chips semi-sweet, dark, or milk chocolate
Instructions
- Preheat oven to 350 °F
- Line a metal pan, 9×13 inch, with parchment paper or spray with non-stick cooking spray.
- In a glass mixing bowl, melt butter in the microwave, or on medium heat on the stovetop.
- If melted on the stove top, pour the butter into a mixing bowl.
- Stir in brown sugar and syrup.
- Let is cool a bit, 4-5 minutes.
- Whisk in the eggs and vanilla.
- Add all the dry ingredients and mix with a large spoon, just until it's mixed in well. Don't over stir
- Add chocolate chips and gently stir.
- Press and spread the dough into your baking dish. This can be a bit tricky with the parchment paper, but press all the way to the corners making sure it's evenly distributed.
- Bake 20-24 minutes. A toothpick should come out clean, but it should just be set in the middle. remember these are a bit gooey. Don't overbake or they will be dry. (23 minutes is perfect in my oven.)
- Cool before cutting if you want clean cuts. Otherwise, dig in!
