Cranberry Congo Bars

Bringing the Bog Home: Grower favorite cranberry recipes

“I’m sharing my mother Nina (Natalie) Atwood’s recipes.  They originated initially from my grandmother, preserving them for our multi-generation grower family. My mother and I both have often typed our favorite recipes on old-school typewriters, a treasured method of documenting these holiday season star dishes.”~ Susan Gilmore, Gilmore Cranberry Co., Carver

Cape Cod Cranberry Growers' Association & Susan Gilmore, Gilmore Cranberry Co.
Cranberry Congo Bars


2¾  cups flour
2½  teaspoons baking powder
  ½  teaspoon salt
   3  eggs
  ⅔  cup butter or margarine, softened
2¼  cups light brown sugar
  ¾  cup semisweet chocolate chips
   1  cup chopped fresh or sweetened dried cranberries
  ½  cup nuts of choice, coarsely chopped


Preheat the oven to 350° F. 

In a medium bowl, combine flour, baking powder and salt. 

In the bowl of a stand mixer, or in a bowl with a hand mixer, cream butter and brown sugar. Beat in eggs one at a time, followed by flour mixture, until thoroughly combined.  Stir in chocolate chips, cranberries or sweetened dried cranberries and nuts, if desired. 

Spread into a greased 9x13" baking pan, and bake for 30-40 minutes, until a toothpick or cake tester comes out clean when pressed into the center of the bars. 

Cool to room temperature and cut into bars or squares.  Store up to 3 days in a tightly sealed container at room temperature.