Chili's Chocolate Chip Paradise Pie

Chili’s Chocolate Chip Paradise Pie

This “sizzling” dessert is served in a cast iron skillet - served warm. A chewy chocolate chip cookie bar sitting on a graham cracker layer that is sizzling in cinnamon butter, topped with vanilla ice cream which is drizzled with hot fudge sauce and caramel sauce and then sprinkled with chocolate chips and walnuts.

Preheat oven to 325* F.

For the cookie layer - whisk together your dry ingredients:
1 c. flour
1/2 t. baking soda
1/4 t. baking powder - set aside

In a separate bowl - cream until light:
1 stick (1/2 c.) butter
1/3 c. sugar
Continue beating - add:
1 large egg
1 T. milk
1/2 t. vanilla extract - beat until smooth

Gradually add in your dry ingredients to your creamed mixture. Beat until well combined and stir in:
1/2 c. shredded coconut - set aside while making your crust.

For your crust - melt:
6 T. butter - stir in:
1/4 c. sugar - mix well - add:
1 1/2 c. graham cracker crumbs - mix well - press into the bottom of a 9" square baking pan and top with:
1 c. semi sweet chocolate chips - spread evenly.

Press cookie dough over chips - cover completely. You will need to flour your fingers to prevent the dough from sticking - this is a soft dough.

Sprinkle 1/2 c. chopped walnuts over doiugh - pressing with fingertips

Bake in a preheated 325* F. oven for 40 - 45 minutes or until “pie” is light brown.

Meanwhile, prepare Cinnamon Butter:
On high speed cream:
1 stick (1/2 c. butter) - softened
3 T. sugar
1 1/2 t. cinnamon

When ready to serve, heat skillets; when hot remove from heat and add about 1 T. Cinnamon Butter to pan. It should sizelle. The pie is cut in 9 pieces (unless you cut bigger!) and a piece is placed on top of the sizzling Cinnamon Butter - and if the “pie” has cooled you can easily microwave for 20 or so seconds to re-heat. Top with a scoop of vanilla ice cream, drizzle with hot fudge sauce and caramel sauce. Sprinkle with additional semi sweet chocolate chips and chopped walnuts. Serve “sizzling!”
Makes 9 servings (but that depends on how you cut it!)

NOTE: Equally good without the coconut - so if you are not a fan of coconut - leave it out.
If you do not have 6 or 8-inch iron skillets - any pan that size will do. Maybe try an oven-proof au gratin dish to melt the Cinnamon Butter and serve in.