CADET Recipe: Congo Bar

Am I the only one that’s made it this long thinking it was Conga Bar not Congo Bar?! Thanks Google. If you were a cadet circa 2006-2010, then I can guarantee there’s a special place in your heart for the Congo Bar - you know, that crispy edge, buttery middle, chocolate chip cookie-bar-cake thing that Kellie Kidd did NOT remove when she overhauled the menu, ridding it of [almost] everything deliciously sweet. Since I know we all were thinking it, I went ahead and removed those pesky walnuts from the recipe, but hey, if you’re feeling crazy, go ahead and toss some in there for old times sake.


Featured in How to Throw a CADET Dinner Party

Time Needed: 45 min | Yield: 8 bars


  • 3/4 cup unsalted butter, softened

  • 1 cup packed brown sugar

  • 1 egg + 1 egg yolk

  • 2 tsp vanilla extract

  • 2 cups AP flour

  • 2 tsp cornstarch

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 1/4 cup chocolate chips


  • Preheat oven to 350°F.

  • In a large bowl beat the butter for 1 minute on medium until smooth. Add brown sugar and beat on medium until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high until combined.

  • In a separate bowl, combine flour, cornstarch, baking soda and salt. Mix into the wet ingredients slowly until combined. Add chocolate chips and mix.

  • Press dough evenly into greased 9-inch cake pan. Bake for 20-25 minutes or until the cake is lightly golden brown. Remove from the oven and set the pan on a wire rack to cool completely.


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