The large package from our family in South Carolina arrives a few days before Christmas. It’s a family tradition to send everyone’s presents in one large box to share on Christmas morning. Stashed among the presents is a tin containing one of my favorite desserts. Congo Bars a/k/a Chocolate Chip Cookie Bars have been a staple among our Christmas presents from my family in South Carolina for as long as I can remember.
I’ve seen recipes referring to them as Congo Bars, Blondies and/or Chocolate Chip Cookie Bars. It appears that they are all relatively the same recipe with the exception that Congo Bars typically contain coconut. As referenced by America’s Test Kitchen, blondes are first cousins to both brownies and chocolate chip cookies. This recipe does not contain coconut but it can easily be added if you are a coconut lover.
You may have noticed that this recipe is not gluten-free. I’ve recently been reintroducing gluten and eggs into my diet. I am still getting migraines but have traced them back to dehydration and not a reaction to food. I believe my reaction previously stemmed more from an overall unhealthy diet than a reaction to one specific type of food or ingredient. While I am making every effort to not eat a lot of grains regardless of whether they are gluten or gluten-free, you will likely see more “regular” desserts from me. If you are looking for something gluten-free check out my gluten-free Blondie recipe here.
Christmas morning is always filled with lots of fun, crazy energy fueled by these delicious treats. I can’t wait to devour these Christmas morning!
Recipe adapted from Allrecipes.com