Chocolate Chip Paradise Pie

This is a killer dessert...truly meant for sharing because it is soooo rich!  I doubled all the ingredients because my dish was 8 by 6 1/2.  I also added a caramel and a chocolate sauce at the end.

Chocolate Chip Paradise Pie

For the graham cracker crust:
1/3 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted

1/3 cup chocolate chips

For the cookie layer:
1/2 cup all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon oil
1 teaspoon vanilla extract
1/4 cup shredded coconut
1/4 cup crushed walnuts (yikes-  pecans for sure!!!)
1/3 cup semi-sweet chocolate chips

1 tablespoon butter
dash of cinnamon

vanilla ice cream, chopped nuts, chocolate sauce, and caramel sauce, for serving

Directions:

Preheat oven to 350 degrees F. Lightly spray a 6x6 inch baking dish with non-stick cooking spray.

In a small bowl, combine graham cracker crumbs and sugar. Add melted butter and use a fork to toss crumbs together until they are evenly moistened. Press graham cracker mixture evenly onto the bottom of prepared baking dish. Sprinkle chocolate chips on top. Bake for 5 minutes. Remove from oven, and using a spatula, spread the melted chocolate evenly over the graham cracker crust.

In a medium-sized bowl, whisk together flour, sugar, and baking powder. Add milk, oil, and vanilla and using an electric hand mixer, beat together on low speed until combined. Beat in coconut and nuts. Fold in chocolate chips.

Pour batter over crust. Bake for 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

To serve, melt butter with cinnamon in a small skillet, until sizzling. Place a piece of pie on top of the sizzling butter. Top with ice cream, walnuts, chocolate, and caramel sauce.

Best if served immediately after removing from oven

Caramel Sauce

1 cup brown sugar
1/2 can (14 ounce size) sweetened condensed milk (other half is for the hot fudge sauce)
1/4cup margarine or butter, cut in slices
1 teaspoon vanilla extract
1/4 cup milk, more as needed

Combine the sugar and sweetened condensed milk in a large saucepan over medium-low heat.

Stir constantly until the sugar dissolves then remove from the heat. Add the butter and vanilla to the sugar mixture and beat well until the butter melts. Slowly stir in the milk and continue stirring until fully incorporated.

Store in a covered container in the refrigerator for up to one month.

 

Hot Fudge Sauce

 

3 oz. semi-sweet chocolate chips

1 Tbsp. butter

1/2 can sweetened condensed milk

1 Tbsp. water

1 tsp. vanilla.

 

In a heavy saucepan over medium heat, melt chips and butter with the condensed milk and water.  Cook and stir constantly until smooth.  Stir in vanilla.  Makes 1 cup