4.7 from 7 reviews
By Alanna Taylor-Tobin on (updated Apr 12, 2023) / 37 Comments Jump to Recipe
My big sister is amazing. She can do anything, and does, from trail running marathons to singing, dancing and playing the cello. She also has three jobs, four if you count having a teenaged daughter (though maybe that's more like 10 jobs..) and is one of the kindest, most caring and comforting people I know.
If there are two things my gluten-intolerant sister likes best, it's booze and chocolate. I like to make her happy, so I created these gluten-free congo bars full of melty chocolate and a splash of dark rum just for her. (Not for me of course; no, this endeavor was completely selfless.)
Congo bars are blondies with the addition of shredded coconut. I normally don't care for coconut in this form, but something special happens in these bars - the butter, sugar and coconut form a pleasing 'gunginess;' a gooey, chewy, moist, stickiness that makes them extra addictive.
The dark rum adds a mysterious layer of flavor, cutting the sweetness a bit, enhancing the bitterness of the chocolate and the toasty nuts somehow, and elevating the humble blondie to sophisticated new heights.
The fine folks at Cook's developed a killer recipe that creates a bar cookie neither too thick nor too thin, chewy without being heavy, packed full of vanilla and toffee flavors, laden with toasty nuts and oozing chocolate in every bite. I've been making these bars for several years, and have come to tweak almost every ingredient to make these just to my taste - not too sweet or coconutty, packed with chocolate and full of flavor.
Best of all (for my sister), these blondies are unobtrusively gluten-free, though you would never guess that their tender, chewy texture was due to a suave combination of sticky rice and tapioca flours.
These pack well for a picnic or on-the-go snack. Or you could gild the lily by serving them warm with a scoop of ice cream (brown sugar, rum, coffee, vanilla or dulce de leche would all be exquisite). And some rum-flambeed banana slices wouldn't be amiss, either.
At least, I know my sister wouldn't object.
More gluten-free goodies:
- Gluten-Free Blondie Bars
- Chocolate Hazelnut Brown Butter Cake
- Healthy Chocolate Rice Crispy Treats (aka Hippie Crispies)
*Bojon appétit!For more Bojon Gourmet in your life, follow along onInstagram,Facebook,orPinterest, purchase my gluten-free cookbookAlternative Baker, orsubscribe to receive new posts via email. And if you make this congo bar recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
4.72 from 7 reviews
(Gluten-Free!) Congo Bars
Print RecipePin Recipe
These gluten-free bars are the perfect grab and go snack!
Alanna Taylor-Tobin
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total: 45 minutes minutes
Servings: 16 bars.
Ingredients
- 3/4 cup pecans
- 1/2 cup shredded, unsweetened coconut
- 3 ounces butter, melted and warm (6 tablespoons, 3/4 stick)
- 1/2 cup plus 2 tablespoons light or dark brown sugar
- 1 large egg (2 ounces)
- 1 tablespoon dark rum
- 2 teaspoons vanilla extract
- 1/2 cup plus 2 tablespoons sticky (sweet/glutinous) white rice flour (3 1/2 ounces)
- 2 tablespoons tapioca flour (1 ounce)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup bittersweet (70% cacao mass) chocolate, coarsely chopped (6 ounces)
Instructions
Position a rack in the center of the oven and preheat to 350º. Put sling of parchment paper or heavy aluminum foil in an 8x8" square baking pan, or grease the pan.
Spread the pecans on a small sheet pan and roast in the oven until golden and fragrant, 10 - 12 minutes. Remove and let cool, then break or chop into coarse pieces.
Meanwhile, spread the coconut on another small baking pan and bake for 5 minutes until golden, stirring once or twice. Set aside to cool.
In a large bowl, whisk together the sugar and egg. Slowly pour in the melted butter, whisking to combine, and add the rum and vanilla.
In a small bowl, whisk or sift together the flours, xanthan gum, baking powder and salt. Stir the dries into the wets. Stir in the cooled pecans, coconut, and chocolate chunks.
Spread the dough evenly into the parchmented pan. (It will look like not enough, but don't worry, it will rise in the oven.)
Bake until puffed, shiny and slightly cracked on top, and a toothpick inserted comes out with a few large, wet crumbs clinging (don't overbake), 15 - 20 minutes. Let cool at least 20 minutes before cutting (longer for cleaner-looking bars). Trim away the outer 1/2", then cut into 16 bars.
The bars are best the day they are made, but will keep, in an airtight container, for several days.
Notes
Adapted from Cook's Illustrated.
If gluten isn't an issue for you, you can substitute 3/4 cup all purpose, whole wheat, or whole or white spelt flour for the rice and tapioca flours and omit the xanthan gum.
Sticky rice flour, sometimes called "sweet" or "glutinous," is available at most well-stocked grocers. I usually use Mochiko brand. Regular rice flour may make for crumbly congo bars that don't hold together. If that's all you've got, try doubling the xanthan gum.
Nutritional values are based on one of sixteen bars.
Nutrition
Calories: 206kcalCarbohydrates: 18gProtein: 1gFat: 13gSaturated Fat: 7gCholesterol: 22mgSodium: 121mgPotassium: 124mgFiber: 1gSugar: 11gVitamin A: 155IUCalcium: 25mgIron: 1mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
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Reader Interactions
Comments
Tanya Just Tanya says
I might be drooling....just a little. Yum!
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Anonymous says
Okay, first of all, YUMMMMMMM!!! I had these for the first time on Sunday and I am definitely addicted. My new favorite! And second, thanks for all the sweet things you say about me, and that you bake for me. I'm so lucky 'cause without you I wouldn't be able to eat any baked goodies aside from the dry, tasteless, ridiculously expensive gluten-free things you can buy in the health food stores. And one more thing, even though I don't like to cook, I DO love to read your blog because you write so well.
Love, Jessie
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Alanna says
Awwww!!! You're so welcome!
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Anonymous says
wow these look incredible! My daughters are 'anti' coconut, so my question is, what would happen if I omit the coconut?
Ps. sounds like you're an awesome sister!
Carmen
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Alanna says
Ha - thanks! I THINK the bars would be fine coconut-free, but don't know for sure as I haven't tried it. Please let us know if you give it a go!
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Anonymous says
My brother does not like coconut either but I once made Magic Cookie Bars & put dessicated coconut in them - my brother loved them - he didn't know there was any coconut in it at all until I told him "you just ate some". He couldn't believe it. So try dessicated coconut (it is shredded really fine so you don't get the same taste). Happy baking!
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Alanna says
That's a really good idea - thanks!
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Jess says
these look amazing! I'm vegan, and can easily sub the butter with a non-dairy butter, and since there's only 1 egg I can probably use an egg replacer without much change. I am so excited to try this recipe!! thanks for sharing!
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Alanna says
Thanks! Please come back and let us know how those substitutions work out. :)
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Ester Pasaribu says
I don't have glutinous rice and xanthan gum, can I sub with brown rice flour and arrowroot flour? Thanks :)
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Alanna says
Hi Ester,
I'm afraid that the bars would be crumbly, since it's the glutinous rice flour and xanthan gum that mimic the gluten in wheat flour and help the bars stick together. I once made then with regular white rice flour and guar gum, and they were very crumbly, though still tasty. Please let us know how they come out if you decide to experiment!Reply
LacyAnn says
Just made these today and they are awesome! I substituted coffee for the rum. Can't wait to make them again and play with new flavors.
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Alanna says
So glad you liked them! Let us know what else you do with them. :)
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KellyG says
This looks so good and I can not wait to make this.
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Alanna says
Thanks, KellyG!
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Karen B. says
I made these today and they are delicious. I'm trying out recipes for a bake sale and I have been asked for gf treats since they know I eat gf. These are definitely going up for sale. For any coconut haters out there, I can't taste it but it does amazing things for the texture. I did sub walnuts for the pecans and I probably won't add the rum when I make them for the bake sale.
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Alanna says
Hi Karen B.! Thank you so much for the great feedback - I'm so glad you like the congo bars! I completely agree about the coconut. Best of luck with the bake sale. :)
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Satpreet Kahlon says
Made these today, and I agree with everyone: The texture is chewy and wonderful, just like pre-gluten free days for me. One thing I will say is that I cut the chocolate in half, and it was still wayyyy too much for me. And I'm a major chocolate lover.
I will be cutting it down additionally next time. Other than this little change, the recipe was great! Thank you!
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Alanna says
Hi, Satpreet! I'm so glad you like the bars - thank you for your comment! I'm surprised to hear about them being too chocolatey for your chocolate-loving self, but of course do make the recipe to your taste. I'm curious whether you went by the weight or cup measure, and what kind of chocolate you used? In any case, happy baking. :)
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Anonymous says
OKAY...I have never commented on a food blog before. These bars are ah-ma-ZING! Awesome flavor and texture. I thought I owned every flour there is, but sticky rice flour rocks -- so worth buying. Thank you for sharing this delicious recipe! (I added bits of toffee on top. My bad!)
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Alanna says
Thank you for the note - I'm honored! I completely agree re: sweet rice flour - it's the best! Love the idea of toffee bits here - yums!
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Hiba says
tried those today: AMAZING!!! really so delicious and easy to make! thanks for sharing
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Alanna says
Yaaaayyyy! I love 'em, too. :)
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Janet says
Love GF recipes that do not call for making up a recipe of flour mix A or B or Q as a precursor, though these are so delicious I bet I would put myself through that if it was the only way I could get my hands on more of them. Couldn't find rum in the house so I subbed kahlua. Holy moses, these are good! Thank you!
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Alanna says
Yay! These are an old favorite around these parts, too. Kahlua sounds like a perfect rum substitute here. Thanks so much for the feedback, dear!
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Sharon says
Just a FYI...I made these using 1/2 coconut oil and 1/2 butter-VERY coconutty! I wish I would have used only butter.. Also, the coconut would have been burned beyond use after 5 minutes-3 would have been better. I used Kahlua and 3/4 cups chocolate. Will make again, I like the texture, with all butter.
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Tish says
These were wonderful . . . and so easy! I only had light rum, so added a touch of molasses to it to make up the 1 Tbsp. Less time on the pecans and coconut toasting was needed for my oven, but the cook time was right on. My next attempt is going to be a vegan version for my daughter. Thank you for sharing - this is a keeper for us!
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Alanna says
I'm so glad you liked them! Thanks for the feedback about the toasting time for the coconut and pecans. How much time did yours need? Please let me know what you try for the vegan version!
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Trish says
Do you think it’s possible to make these without xanthan gum? My husband reacts very badly to it. I’d love a substitute suggestion if possible.
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Alanna says
Definitely! I published a recent recipe for gluten-free blondies that's based on this recipe, and I didn't use xanthan gum. You can just leave it out and the recipe should work beautifully!
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esp915 says
Hi Alanna!
I just made this recipe (I am "testing" the outer 1/2" right now). I did make several substitutions, so I thought I'd share them. They came out great, except my bars did not rise very much at all.
I used 3/4 c of Bob's Red Mill 1-to-1 Gluten Free Baking Flour in place of the flour mix and Xanthan Gum (Bob's Red Mill already has the Xanthan Gum in it)
I used 3 oz by weight of Miyoko's Non-Dairy Butter in place of butter
I used 1/2 c + 2 Tbsp coconut sugar in place of brown sugar
I used a chopped Evolved Signature Dark Chocolate Bar in place of the 1 c chocolate (one bar is 2.5 oz)
I used 1 Tbsp Brandy in place of 1 Tbsp Dark RumSince I was a kid, I've always disliked nuts in my cookies (though I love nuts and coconut), so I made the bars a little differently. I used 1/4 c coconut and 1/4 c pecans, chopped, and mixed with 1 Tbsp Miyoko's Butter and 1 Tbsp coconut sugar to make a topping. I added the topping for the last 10 minutes of baking (I don't like overly toasted nuts, either).
The only other change I really made was I had to up the temperature to 375 F because my oven is environmentally friendly, but hostile towards chefs (it cycles on and off, and the temp is never constant; normally when it is set to the suggested temperature - here 350 F - it's not at a consistent 350 F. When I turned it up to 375 F, it said it was currently at 325 F! I did this after they were in 7 minutes and the batter was still throughly wet). I did end up cooking for an extra 5 minutes (so 25 minutes total). I suspect that maybe my batter didn't rise at much because of the heat issues. They taste great, though! My Aunt used to make and send me congo bars when I was in college (hers never had nuts, though), it's a very sweet memory for me and a pleasant hit of nostalgia to bake these! She gave me a copy of the recipe she used, but it got lost somewhere over the past 20 years or so. Thank you so much! =D
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Alanna Taylor-Tobin says
Hello! Aw I'm so glad you love these congo bars. That's so sweet that your aunt used to send them to you in college! How did these compare to the ones she used to make?
I'm really glad those subs worked out! Thanks for sharing them here. My guess about the lack of rise is that it's the coconut sugar. I've found that it's best to substitute it by weight, and it weighs lighter than granulated or brown sugar. So you'd need to add a few more tablespoons of coconut sugar, which would add more moisture and possibly help the bars rise more. But if you like the flavor with less coconut sugar, that's probably more important!
In any case, thanks for trying my recipe and for the kind note and rating!
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Nadia says
Hello Alanna, Can brown sugar be substituted with maple syrup by chance? Brown sugar and coconut sugar doesnt seem to agree with my daughter. Let me know your thoughts. Thanks.
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Alanna Taylor-Tobin says
Hi Nadia,
I would actually recommend maple sugar which is dry like brown sugar. I fear maple syrup will add too much moisture and change the consistency. Please let me know if you try them!
-A
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Tatiana says
I made these. They taste good and look good but we could not taste any coconut or rum. To us it tasted like a chocolate chip cookie with nuts. The chocolate overwhelmed everything, not that that is a bad thing, but we wanted to taste the other ingredients. My coconut is the very fine tiny tiny shredded pieces so maybe I need to use a different size
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Alanna Taylor-Tobin says
Hi Tatiana,
Thank you for trying my recipe and for the feedback! This is the type of shredded coconut that I use; is that similar to what you used? Did you toast it until golden?
You could certainly increase the amount of rum and coconut here if you like. 2-3 tablespoons of rum and 3/4 to 1 cup of coconut would likely work. The coconut should absorb the extra moisture of the rum, though you may need to test the recipe a couple more times to get the texture and flavor just to your liking. You could also add a splash of coconut extract for a more pronounced coconut flavor, or use a coconut flavored rum.
I always encourage readers to tweak recipes to their own tastes, so please do let me know if you these GF congo bars again!
-Alanna
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Tatiana says
Thank you. Yes I think adding a little extra will help. I can update now that we do taste the coconut more now after they are cooked. We couldn’t resist and ate them warm so the chocolate was so overwhelming.
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4.72 from 7 votes (3 ratings without comment)
