congo bars recipe
The Best congo bars recipe
Classic Homemade Congo Bars
A chewy, no-bake treat packed with chocolate and peanut butter, perfect for a quick dessert or snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups rolled oats
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup vegetable oil
- 1 cup semi-sweet chocolate chips
- ½ cup chopped peanuts
👨🍳Directions
-
1
Preheat oven to 350°F. Line a loaf pan with parchment paper. -
2
In a large bowl, combine oats, peanut butter, sugar, cocoa powder, vanilla, milk, and oil. Mix until smooth. -
3
Press the dough evenly into the prepared loaf pan. -
4
Bake for 20–25 minutes or until the edges are set. Let cool completely. -
5
Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread over the cooled dough. -
6
Sprinkle chopped peanuts on top and press gently. Chill in the fridge for 1 hour before slicing.
🔧Equipment
- Mixing bowls
- Loaf pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Congo Bars Works
❓ Frequently Asked Questions About Congo Bars
What is the best way to store Congo bars for freshness?
Store Congo bars in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Thaw completely before reheating to maintain texture.
Can I substitute any of the ingredients in this recipe?
Yes, you can swap chocolate chips for dark chocolate (70% cocoa or higher) and use peanut butter if you’re avoiding nuts. For a lighter version, reduce the butter slightly and add a splash of milk. Always check the flavor balance—too much of one ingredient can overpower the others.
How do I know when the baking is done?
Congo bars are ready when the center is firm but still slightly soft to the touch, and the edges are lightly golden. A toothpick inserted should come out with a few moist crumbs, not wet batter. Bake at 350°F (175°C) for 12–15 minutes for the classic texture.
Why do some versions include coconut flakes?
Coconut flakes add a subtle tropical sweetness and crunch, balancing the peanut butter and chocolate. If you prefer a simpler texture, skip them, but they’re optional. For a richer flavor, try adding a teaspoon of coconut oil to the mix instead.
Can I make these bars ahead of time and serve them cold?
Yes, they’re best enjoyed at room temperature, but you can assemble them up to 24 hours ahead and refrigerate. Let them sit at room temperature for 30 minutes before serving to restore the gooey texture.
