Notice anything different around here?? I thought I needed to shake things up a bit, make it a little more fun to read. I don’t know about you but I’m a pretty big fan of this new theme. Also, don’t be afraid to press that “Like” button on the side of the page! I’ve got a Facebook page now . Anyways, let’s get to the good stuff!
This recipe here is like pecan pie meets chocolate chip cookie pie meets walnuts. It’s gooey and yummy and you’re gonna love it. It’s really quite simple. you just gotta make a crust that you don’t even have to roll outWhile the crust is baking, you make the filling and pour it in when the crust is done, while it’s still hotThen you just wait till their cool (if you can!) and cut and eat up!! They’re super gooey and really delicious!! Perfect for your little chocolate fix
Tollhouse Cookie Pie Bars
(adapted from Jasey’s Crazy Daisy)
3/4 c. flour
1/4 c. (1/2 stick) butter, softened
2 T. packed brown sugar
1/4 c. plus 2 T. corn syrup
1/4 c. plus 2 T. white sugar
1 T. butter, melted
1/2 t. vanilla
1 c. chocolate chips
1 c. walnuts, chopped
- Preheat oven to 350 degrees F. Grease a 9 x 9 in. pan.
- Beat flour, butter, and brown sugar in a bowl until crumbly. Press into bottom of prepared pan. Bake for 10-13 minutes or until lightly browned.
- While crust is baking, beat sugar, eggs, corn syrup, sugar, melted butter, and vanilla together in a bowl. Stir in chocolate and chopped walnuts; pour over hot crust.
- Bake at 350 degrees F. for 20-25 minutes or until center is set (it might look a little puffy) Cool completely in pan on wire rack-I put mine in the fridge to speed it up a bit. Cut and enjoy!