Joann'S Mother'S Congo Cookie Bars
Sweet and nutty Congo Cookie Bars with a chewy texture and rich flavor, perfect for satisfying dessert cravings or sharing at gatherings.
Ingredients
Instructions
- Mix all ingredients to form a stiff dough.
- Spread the dough into a 9 x 13-inch pan sprayed with Pam.
- Bake at 350°F (175°C) for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Do not overbake; allow to cool before cutting into bars.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with melted butter. If you're looking for a nut-free option, replace the chopped nuts or coconut with additional chocolate chips or dried fruit. Ensure your dough is mixed just until combined to maintain a soft texture. Also, remember that variations in oven temperature can affect baking time, so keep an eye on your bars during the last few minutes.
Serving Suggestions
These Congo cookie bars can be served as a delightful dessert or snack. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, serve them alongside a slice of Scalloped Spuds for a unique meal. You could also drizzle them with chocolate sauce for an extra indulgent treat.
Storage & Reheating
Allow the Congo cookie bars to cool completely before storing. Keep them in an airtight container at room temperature for up to a week. For longer storage, you can freeze individual bars wrapped in plastic wrap and then placed in a freezer-safe bag for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Joann'S Mother'S Congo Cookie Bars contains roughly 126 calories, with 2g protein, 23g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser bars. To maintain texture, consider using half whole wheat and half all-purpose flour. This will give you a healthier option while still allowing the bars to rise properly.
What kind of nuts work best in this recipe?
Chopped walnuts or pecans are great choices for this recipe, providing a nice crunch and flavor. If you prefer coconut, shredded unsweetened coconut adds a chewy texture. You can also experiment with macadamia nuts for a unique twist. Just ensure any substitutions fit your taste preferences.
How can I tell when the cookie bars are done baking?
The Congo cookie bars are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. To prevent overbaking, check them at the lower end of the baking time range. They should be golden around the edges but still slightly soft in the center as they will firm up while cooling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).