Rating: 4.33 stars
36 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

When you don't have time to make chocolate chip cookies, these will satisfy you. They are so easy to make and it don't dirty too many dishes!

Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. Set aside.

    Advertisement
  • In a large mixing bowl, combine butter or margarine and brown sugar; cool slightly. Beat in eggs, one at a time. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in nuts and chocolate chips.

  • Pour into prepared pan. Bake for 25 to 30 minutes. When almost cool, cut into 48 squares.

Nutrition Facts

129 calories; protein 1.8g; carbohydrates 18.2g; fat 5.8g; cholesterol 19.3mg; sodium 77.5mg. Full Nutrition
Advertisement

Reviews (30)

Most helpful positive review

Rating: 5 stars
04/01/2008
I have been making congo squares for many years. My mom and chef sister still can't make them like I do. The secret is to beat each of the three eggs one at a time for three minutes each. The texture of the final product is much better and bakes lighter. Bake at 350 degrees for 28 minutes only, even if they don't look done. Also, I use Crisco instead of butter and one 1 pound box of LIGHT BROWN sugar. When they are at room temp, they are very gooey inside. Good luck! I think if you use my tips, you too will be a congo square Queen like me! lol Read More
(44)

Most helpful critical review

Rating: 3 stars
06/24/2005
Hmmm...I hate to be the one to bring down the perfect score but these tasted more like chocolate chip bread to me and my husband. Not sure what I was expecting. I followed the recipe exactly except I substituted pecans for walnuts for personal preference. They were ok - not too sweet and very cakey - not sure what I would change. Probably won't make again but it was worth a try for something different. Read More
(7)
36 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/01/2008
I have been making congo squares for many years. My mom and chef sister still can't make them like I do. The secret is to beat each of the three eggs one at a time for three minutes each. The texture of the final product is much better and bakes lighter. Bake at 350 degrees for 28 minutes only, even if they don't look done. Also, I use Crisco instead of butter and one 1 pound box of LIGHT BROWN sugar. When they are at room temp, they are very gooey inside. Good luck! I think if you use my tips, you too will be a congo square Queen like me! lol Read More
(44)
Rating: 5 stars
12/08/2005
My grandmother used to make this same exact recipe and it's a family favorite and now 30something years later it is still a must have for my family that I make every holiday! The only difference i see is that we use a 350º oven and you have to carefully watch the time and sometimes take out 5 minutes early depending on your oven. They can be very gooey or very cakey.. my family likes them gooeier... also we just tried making them with the splenda brown sugar blend and they came out just as good but with no sugar for the diabetics in our family. Wonderful cookie bar Read More
(18)
Rating: 4 stars
04/02/2016
My mother made these when i was a kid. (Cookies are time consuming;) Like cookies don't overbake: better a bit underdone so they're nice and chewy when cooled. They are very very sweet. Read More
(8)
Advertisement
Rating: 3 stars
06/24/2005
Hmmm...I hate to be the one to bring down the perfect score but these tasted more like chocolate chip bread to me and my husband. Not sure what I was expecting. I followed the recipe exactly except I substituted pecans for walnuts for personal preference. They were ok - not too sweet and very cakey - not sure what I would change. Probably won't make again but it was worth a try for something different. Read More
(7)
Rating: 5 stars
12/17/2002
I doubled the amount of the chocolate chips and these were amazing. Everyone I gave them to absolutely loved them! Read More
(7)
Rating: 5 stars
09/04/2008
I haven't made these in a few years but I am so glad I found the recipe again. Moist and chewy. So good I have been making them at least once a week and they never last long. Also taste great with both white chocolate or butterscotch chips mixed in as well. Read More
(6)
Advertisement
Rating: 5 stars
11/12/2005
this recipe is just like the on my mom use to make when I was a child. I add a little bit of my own ingredients to it like peanutbutter chips and I have to double it so I add milk chocolate chips and peanutbutter chips or chocolate carmel chips and leave out the nuts I have allergies to nuts. Read More
(4)
Rating: 4 stars
12/17/2002
I cooked this today with my 18 month old son and his 4 year old friend. Together we had it made in less than 10 minutes allowing for setup time. It would have been quicker again if I made it by myself without help but it was a great recipe to make with helpers. It is delicious and cooks up well. Thanks for a great recipe. Read More
(4)
Rating: 4 stars
01/14/2004
This was a easy recipe that tastes great! I omitted the nuts and doubled the chocolate chips and it turned out very yummy! Thanks! Read More
(3)