Congo Bars


2 cups all-purpose flour
1 cup shredded coconut, preferably unsweetened
1/2 teaspoon baking powder
1/2 teaspoon table salt
1-2/3 cups firmly packed light-brown sugar
1-1/2 sticks salted butter, melted, then slightly cooled, plus more for pan
3 large eggs
1 teaspoon vanilla extract
6 ounces (about 1 cup) semisweet chocolate chips
3/4 cup finely chopped toasted pecans


Preheat your oven to 350° and set a rack to the middle position. Line a 9x13-inch baking pan with aluminum foil, draping the sheets over the sides (to make the bars easier to remove). Grease the foil with butter.

In a medium-size bowl, whisk together the flour, coconut, baking powder, and salt. Set aside. In a large bowl, beat the brown sugar and butter. Add the eggs and vanilla and beat until smooth. Add the dry ingredients and stir just until combined. Fold in the chocolate chips and pecans.

Pour the batter into the prepared pan, and smooth the top with a spatula. Bake until a tester inserted into the center comes out clean, 25 to 30 minutes, rotating the pans halfway through. Serve warm or at room temperature.


12 to 15 bars

Preparation Time

15 Minutes

Total Time

40 Minutes

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