Brown Sugar Chocolate Chip Pie Bars

Brown Sugar Chocolate Chip Pie Bars

Day 120

This is what I came home to
this afternoon. No, really.
I walked through the door,
feeling tired and even a little grumpy, but the aroma of cooked sugar and
butter overwhelmed me. My daughter, Tate, was baking, and she had found a new
recipe that she wanted to tweak. The original was for a chocolate chip pizza,
which sounds amazing, but her idea was much, much better.

Photos by Taylor Fowler

Brainstorm with me here. What
texture would be even more complementary to brown sugar, butter, and chocolate
than a pizza crust? A pie crust. Tate decided to turn a dessert “pizza” into
dessert “pie” bars. The results were incredible, and I do not exaggerate when I
say that these might be my new favorite dessert bars. They are that
The nicest part, aside from the
flavor, is how easy they are. Please make these right as someone is entering
your front door tonight or tomorrow or sometime soon. They will love you
forever and ever for it.
Sugar Chocolate Chip Pie Bars
2 (store bought)
refrigerated pie crusts
2 sticks
of butter, melted
1 box of Betty
Crocker Super Moist Yellow Cake Mix
¼ cup dark
brown sugar, packed
oven to 400 degrees.  Unroll/Spread pie crusts on large baking sheet
covered in parchment paper, side by side, overlapping slightly. Press
overlapping portion together to form solid sheet. Cut off any sides that fall
over the baking sheet and use them to fill in the two crust circles, if
desired. Bake pie crust for 5-7 minutes. Take out crust and rest on counter. If
there are air bubbles, they will collapse once filling is added.

In a bowl,
stir together granulated and brown sugars with a fork, breaking up any lumps.

together butter and yellow cake mix (there may be lumps.) Spread mixture
onto crust, leaving approximately ½ inch from the edges without batter.

You might
need your hands for this, to keep the crust from breaking apart; this part is
the chocolate chips on top of batter (more or less than 1 cup, if desired; ½
cup even tastes great if you prefer the stronger brown sugar taste). Gently
press chips into batter.
sugar topping over pizza, covering batter and chips but avoiding the lip of the
pizza. You might not choose to use all of the sugar, but use as much as you
Bake 10-14
minutes on upper middle rack of oven (check at 9 minute mark).
If after 12
minutes the topping has not browned, switch oven to broiler for approximately 1
minute….Watch carefully.
Cool 10-15
minutes. Cut into bars (some “bars” will have rounded edges, but just embrace
that imperfection). Enjoy!

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