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Paradise pie bar showing the layers of cookie crumb crust, chocolate and coconut walnut blondie with caramel, coconut and walnuts on top.

Coconut Walnut Blondie Pie

Liz Mincin
The ultimate coconut walnut and chocolate chip blondie bar. This Paradise Pie is a copycat version of the Chili's dessert made in an easy blondie bar.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling 2 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 358 kcal

Equipment

  • 8" square baking tray

Ingredients
 
 

For the Chocolate Covered Cookie Crumb Base

  • ¼ cup unsalted butter melted
  • 1¼ cup Lotus Biscoff cookie crumbs or graham cracker crumbs
  • 6 oz chocolate chips semi-sweet

For the Blondie

  • ⅔ cup unsalted butter melted
  • 1 cup light brown sugar also called muscovado, firmly packed
  • ⅓ cup superfine sugar or caster sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 teaspoon vanilla extract
  • 1½ cup all-purpose flour or plain flour
  • ½ tablespoon cornstarch
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • 4 oz chopped walnuts
  • 2 oz sweetened flaked coconut or dessicated coconut
  • caramel or toffee sauce

Instructions
 

  • Preheat oven to 350°F (175C or 160C Fan) and line your baking tin with parchment paper.
  • Mix together the cookie crumbs and ¼ cup melted butter. Press this into the base of the lined pan and top with chocolate chips. Place in heating oven for 10 minutes to soften the chocolate chips. Remove and carefully spread the chips across the base with a spatula to smooth the melted chocolate.
  • In a large bowl, beat together the ⅔ cup melted butter and sugars until fully combined. Add the egg, yolk and vanilla, beating to incorporate.
  • In a separate bowl, mix together the flour, cornstarch, baking powder and salt. Add this to the sugar mixture, beating to combine.
  • Reserve a small handful of chopped nuts and coconut for decoration later. Fold the rest into the batter until evenly incorporated. Try not to over mix.
  • Spoon the batter into the pan, over top the chocolate covered base and spread evenly. Place in the oven and bake for about 45 minutes, until a toothpick inserted about an inch from the edge comes out mostly clean.
  • Remove from the oven and cool in the pan for about 2 hours (see note). While cooling, top with drizzle of caramel or toffee sauce and the reserved walnuts and coconut.
  • Remove from the pan by lifting out the parchment paper lining. Transfer to a plate to slice and serve.

Notes

You can remove these from the pan more quickly, before they are cooled, but these will be messy to slice. This recipe is intended for a gooey finish to the blondie, which is best achieved by letting them cool and firm up a bit after baking.

Nutrition

Calories: 358kcalCarbohydrates: 42gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 50mgSodium: 179mgPotassium: 126mgFiber: 1gSugar: 27gVitamin A: 357IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
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