Toll House cookie pie bars take the classic cookie recipe and uses it as pie filling. This yummy dessert bar recipe is a surefire way to satisfy any sweet tooth!
Toll House chocolate chip cookies are a family favorite.
And for good reason!
The perfectly chewy cookie loaded with chocolate and chopped nuts is a classic.
Sometimes I want to kick it up even more.
And when I do I turn the classic cookie into a pie bar that is kind of a cross between a blondie and Kentucky Derby pie.
A delicious, gooey dessert you won’t be able to get enough of!
- Pie crust– Use your favorite brand of refrigerated pie crust or your favorite homemade pie crust recipe.
- Eggs– Room temperature.
- Flour– All purpose flour works best here. Don’t use whole wheat or any specialty flours.
- Sugar– You’ll need both granulated sugar and brown sugar- either light or dark.
- Butter– Use salted butter and let it soften on your counter. If you have unsalted butter, you can use it but make sure to add 1/2 teaspoon of salt.
- Chocolate chips– Your favorite kind.
- Chopped nuts– Optional but I really love adding nuts for the extra richness.
How to Make
Making this is actually less work than making cookies in my opinion because you don’t have to scoop out the individual cookies.
To make it, start by unwrapping and unrolling the pie crust.
Press it into a 8×8″ baking dish you’ve sprayed with nonstick spray so it completely covers the bottom and reaches about an inch up the sides of the dish.
Set the dish aside.
Now you can start making the cookie filling by cracking the eggs into a large mixing bowl and beat them.
Then add the flour and sugars to the bowl, stirring together until combined.
Next, add the softened butter and vanilla extract to the bowl, mixing until combined.
Finish the batter by folding in the chocolate chips and nuts.
Now you can transfer the cookie batter to the pie crust, making sure to spread it out evenly.
Bake at 325 for 45-50 minutes or until it is almost set.
Then remove it from the oven and let it cool before cutting it into bars.
Serve the warm bars as is or top with a scoop of ice cream, a dollop of whipped cream or a drizzle of chocolate sauce.
You can keep the pie bars covered on your counter for about 3 days.
If you cover them and put them in the fridge, they should last 5 days or so.
I like to reheat the leftover bars in the microwave for 15-30 seconds prior to serving.
Tips and Tricks
- Graham cracker and even Oreo cookie crusts will both work as yummy alternatives to the traditional pie crust.
- You don’t have to use nuts if you don’t like them or are allergic. Instead you could add more chocolate chips.
- The bars are done when a toothpick inserted into the side of the pie, not the center, comes out clean. Don’t worry if they look slightly soft set. It adds to the gooey factor.
Other Delicious Dessert Bars You’ll Love
These Toll House cookie pie bars are a family favorite.
Make them the next time you feel like baking up something sweet for dessert.
Looking for other dessert bar recipes?
If you’ve tried these TOLL HOUSE COOKIE PIE BARS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Toll House Cookie Pie Bars
- 1 refrigerated pie crust
- 2 eggs
- 1/2 cup flour
- 1/2 cup sugar
- 1/3 cup brown sugar
- 3/4 cup salted butter softened
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup chopped nuts optional
- Unwrap the pie crust, and unroll it. Gently press it into an 8x8" baking dish so that it completely covers the bottom of the dish and reaches about 1" up the sides all around.
- Crack both eggs into a large mixing bowl, discard the shells, and whisk the eggs together until well beaten.
- Add the flour and sugars to the bowl, and stir together until evenly combined.
- Add the softened butter and vanilla extract to the bowl, mixing again until evenly combined.
- Fold in the chocolate chips and nuts, if using.
- Transfer the cookie batter to the prepared crust, using a spatula to scrape the bowl and to spread it out evenly.
- Bake at 325° for 45-50 minutes, or until almost set. If a toothpick inserted to the side of the pie comes out clean, it's done.
- Set the pie aside and allow it to cool before using a sharp knife to cut it into bars.
- Serve the warm pie bars as is, or topped with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
recipe adapted from Dance Around The Kitchen
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