Congo Bars Recipe - Viral Malaysian Chocolate Almond Slice
Viral Congo Bars: Malaysian Chocolate Almond Slice
These viral Congo Bars are Malaysia's latest baking obsession - a rich, chewy cross between blondies and chocolate chip cookies, packed with melty chocolate chips and crunchy toasted almonds. What makes them special? The perfect balance of textures from the crisp edges and soft center, all coming together in just 30 minutes of baking.
Originally from American bakeries, this version has been Malaysian-ized with local baking techniques and easily available ingredients. The brown sugar gives a caramel-like depth while the almonds add sophistication. Perfect for Raya open houses, school bake sales, or as edible gifts wrapped in pretty boxes!
Congo Bars Recipe
Ingredients
- 315g all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 150g butter (salted)
- 300g brown sugar
- 3 large eggs (grade A)
- 1 tsp vanilla essence
- 250g chocolate chips
- 1 cup sliced almonds (toasted)
Note: For best results, use Malaysian brown sugar (gula melaka works too!) and toast almonds until golden for maximum flavor.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking paper
Tip: Read reviews of the best mixers and baking pans if you need reliable equipment for perfect bars.
Step-by-Step Instructions
1. Prep the Pan
Preheat oven to 180°C. Line a 9x13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. This prevents sticking and creates perfect slices.
2. Toast Almonds
Spread almonds in single layer on baking sheet. Toast at 180°C for 5-7 minutes until fragrant and lightly golden. Cool completely before using.
3. Cream Wet Ingredients
Using electric mixer, beat butter and brown sugar until fluffy (3-4 minutes). Add eggs one at a time, then vanilla. The mixture should be smooth and slightly thickened.
4. Add Dry Ingredients
Whisk flour, baking powder and salt in separate bowl. Gradually mix into wet ingredients on low speed until just combined - don't overmix.
5. Fold in Goodies
Gently stir in chocolate chips and toasted almonds with spatula. The thick batter should be studded with chocolate and nuts throughout.
6. Bake to Perfection
Spread batter evenly in prepared pan. Bake 25-30 minutes until golden brown and toothpick comes out clean (a few crumbs are okay).
7. Cool & Slice
Cool completely in pan on wire rack (about 1 hour). Use parchment overhang to lift out, then cut into 24 bars with sharp knife.
Pro Tips for Perfect Congo Bars
Ingredient Swaps
Replace almonds with pecans or walnuts. Use white chocolate chips or butterscotch chips for variation. For Raya, add 1 tsp cinnamon for warmth.
Baking Secrets
For fudgier bars, bake 25 minutes. For cake-like texture, bake full 30 minutes. Bars continue cooking as they cool in the pan.
Storage Tips
Store in airtight container at room temperature for 5 days. Freeze layered with parchment for up to 3 months - thaw at room temperature.
Frequently Asked Questions
Can I use gula melaka instead?
Absolutely! Gula melaka gives wonderful caramel notes. Use 300g grated gula melaka and reduce butter to 130g as it's more moist.
Why are my bars dry?
Overbaking is the main culprit. Check at 25 minutes - edges should pull from pan slightly but center should still look soft.
Can I make these halal?
Yes! Use vegetable shortening instead of butter and ensure chocolate chips are halal-certified (many Malaysian brands are).
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