Congo bars are a chocolate chip bar cookie with a rich brown sugar flavor, a chewy texture and have a light crunch from toasted walnuts. These classic bars are easy to make, yield a large batch and can be mixed all in one bowl!
To toast walnuts: spread 1 cup of walnuts on an ungreased baking sheet. Bake at 350°F, for 12-15 minutes or until fragrant. Do not allow to burn. Once cooled, chop and use as directed in recipe.
In a large mixing bowl, combine 18 Tablespoons tablespoons unsalted butter, melted and slightly cooled (2 sticks + 2 tablespoons) with 2 1/3 cups firmly packed light-brown sugar.
Mix in 4 large eggs, one at a time, followed by 1 ½ teaspoons vanilla extract.
Add in 3 cups all-purpose flour, 3/4 teaspoon baking powder and 3/4 teaspoon sea salt. Fold in 18 ounces semisweet chocolate chips and 1 cup finely chopped toasted walnuts .
Pour into a greased jelly roll (10”x15”) pan and bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool pan on wire rack, cut into bars when cooled.
Notes
Line the jelly roll pan with foil or parchment paper for easy removal
Nuts can be toasted up to one week in advance - store in an airtight container.
Store baked bar cookies in an airtight container up to 72 hours
Freeze baked bar cookies in an airtight container up to 45 days