Lil’ Laverne’s Congo Cookie Bars


Tonight, friends were coming over and I had a craving for Snickerdoodles for dessert, but alas, I didn’t have much white sugar. Fortunately, I had a recipe for cookies that used only brown sugar. My mom, Lil’ Laverne, had  sent me a recipe for the Congo Bars she had made during my visit last week. Don’t ask me why they’re called that. All I know is that they’re delicious and simple.

These cookies are quick and easy because there’s no shaping little dollops of dough onto baking sheets, or transferring the freshly baked cookies elsewhere to cool. You simply mix up all the ingredients, pour the batter into a baking dish, and put the dish in the oven. I halved the recipe and baked the dough in a medium-sized, rectangular Pyrex container. The result? Tempting smells and thick squares of gooey chocolate chip cookie goodness. I ended up using more egg than called for (I figured that halving an egg would be a bit ridiculous) and the bars came out extra fluffy and cakey.


¾ c. butter
2 ¼ cup (1 package) brown sugar
3 eggs

2 ¾ c. sifted flour
2 ½ tsp. baking powder
½ tsp salt

1 cup broken walnuts
12 oz. chocolate chips
1 tsp. vanilla

Melt butter and place in a large bowl.  Add brown sugar, stir until well-mixed, and allow to cool slightly.  Add eggs one at a time, beating well after each.  Add flour, baking powder, and salt, then nuts, chocolate chips, and vanilla.

Bake in a greased 13 x 9 pan at 350 degrees for 35-40 minutes.  Do not overbake.  Cool in pan and cut into squares.  Yield:  2 ½ dozen.


7 Responses to Lil’ Laverne’s Congo Cookie Bars

  1. Darren says:

    These were excellent!

    The best way to describe it is if you were eating a cake, but that cake were somehow cookie flavored. Very fluffy and magical.

  2. mjdicker says:

    You’re very fluffy and magical.

  3. Margaret says:

    You guys are frickin hilarious, and very entertaining. These look gooooood. I wonder if 1/3ing the recipe would make it ok in a loaf pan?

  4. mjdicker says:

    :) Oh yeah, when I cut the recipe in half it fit into a medium-sized Pyrex storage container (not a baking dish). 1/2ing for a loaf pan would be fine. You could fit all the batter from the full recipe into a loaf pan, but the middle of the bars probably wouldn’t cook very well.

  5. Margaret says:

    Hmm… had to make a few substitutions, and turned out interesting… shaved 100% chocolate bar piece, basically creating cocoa powder. Used 1/4 bag of butterscotch chips. Chopped up 3 cubes of crystallized ginger because have been putting that in everything lately… oh and since I rested the greased loaf pan on the preheating stove, most of the butter melted to the bottom. Note to self: get more counter space.

  6. Melia says:

    That sounds very interesting — ginger, butterscotch, and chocolate. Did you like it? I hear ya on the counter space. We need more, too.

  7. Great entry, i like your blog, but i’ve got some problem i dont know whether it is me or on your website? some words in your blog have character encoding problems, yes i use auto detect, can u pls check this problem?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: