Chili's Chocolate Chip Paradise Pie

Have you ever had the "Paradise Pie" at Chili's?  If so, you know that it is the best dessert around.  If not, you have been missing out, but you are in luck because now you can make it at home!  This dessert requires some effort, but taste so unbelievably delicious.  It is perfect for guest that you want to impress!  One bite and you will be sold on this graham, chocolate, coconut, butter, walnut concoction!  Please try it, at the very least order it at Chili's next time you are there, you will not be disappointed!

Chocolate Chip Paradise Pie
From: Top Secret Recipes
Yields: 9 servings
Print Recipe

Cookie Layer:
1 C flour
1/2 t baking soda
1/4 t baking powder
1/2 C butter, softened
1/3 c sugar
1 egg
1 T milk
1/2 t vanilla extract
1/2 C shredded coconut

Crust Layer:
6 T butter
1/4 C sugar
1 1/2 C graham crackers crumbs

1 1/4 C semi-sweet or milk chocolate chips
1/2 C chopped walnuts

Cinnamon Butter:
1/2 C butter, softened
3 T sugar
1 1/2 t cinnamon

9 scoops vanilla ice cream
Chocolate syrup
Carmel syrup

*I doubled the recipe and baked it in a 9x13 pan.

Preheat oven to 325 degrees

Combine the flour, baking soda and baking powder in a medium bowl.

In a separate large bowl, cream together the butter and sugar with an electric mixer for about 2 minutes. Add the egg, milk and vanilla and beat until smooth.

Slowly mix the dry mixture in the wet mixture.  Beat until combined and then add the coconut flakes.  Set this mixture aside.

Melt 6 T of butter in a medium bowl in the microwave on high for about 30 seconds, add the sugar and stir well, add the graham cracker crumbs and stir.  Press this mixture in a bottom of a 9x9 baking dish. Sprinkle with the chocolate chips.

Dump the cookie dough using large spoonfuls over the chocolate chips

Press the cookie dough into the dish, covering the chocolate chips.  Use flour on your fingers to keep the soft dough from sticking.

Sprinkle the chopped walnuts over the dough, using your fingers to press the nuts into the dough.  I left about a 1/4 of the pan without nuts since the hubby doesn't like them.

Bake for 40-45 minutes or until the edges become light brown.

While baking prepare the cinnamon butter by creaming all the ingredients together in a small bowl with and electric mixer on high speed.

When you are ready to serve your dessert, melt the cinnamon butter and place about a tablespoon of it on each plate, top with a piece of the warm pie and then top with a scoop of vanilla ice cream.  Garnish with chocolate and/or caramel syrup and walnuts if desired.  If your pie has cooled you can reheat each slice by putting it in the microwave for 30-40 seconds. Enjoy!

Nutter Butter Brownies

Break out a glass of ice cold milk and get ready...

These are so SIMPLE, here are all the ingredients that you will need:

Nutter Butter Brownies
From: Brit
Servings: 12-16
Prep Time: 10 minutes
Cook Time: 35 minutes


1 (10.25 oz) package of brownies
1/3 Cup Vegetable Oil
1/4 Cup Water
1 Egg
4 oz. Cream Cheese
1/2 Cup Peanut Butter
3/4 Cup Crushed Nutter Butters
3/4 Cup Graham Crackers

1.  Mix together brownie mix, oil, water and egg with an electric mixer until smooth.
2.  Add in softened cream cheese and peanut butter, mix until smooth.
3.  Stir in Nutter Butters and Graham Crackers.
4.  Pour into a 9x9 baking dish and bake at 350 degrees for 35 minutes.

S'more Heaven

There are no words or pictures to describe how good this dessert tastes.  YUM!
 I tried and tried to get a good picture of this dessert but I couldn't....its just to messy... messy GOODNESS that is!

S'more Heaven
From: Brit
Servings: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Print Recipe


1 Cup Butter
1 Cup Sugar
2 tsp. Vanilla
2 Eggs
2 Cups Crushed Graham Crackers
1 1/2 Cups Flour
1/2 tsp. Salt
2 tsp. Baking Powder
6 Hershey bars
2 jars Marshmellow cream

1. Cream together softened butter and sugar, then add eggs and vanilla.
2. In a separate bowl, combine crushed grahams, flour, salt and baking powder.

3.  Then combine both mixtures together

4.  Spread 1/2 of the graham mixture on the bottom of a 9x13 baking dish.
5.  Place chocolate bars on top of graham mixture, then add the marshmellow cream on top of the chocolate bars.
6. Put the remaining graham mixture on top of the marshmellow cream.
7.  Bake at 350 degrees for 30 minutes.

Its best when served hot like a S'more.  Now enjoy your little bit of heaven!

Oreo Truffles

If you are a choco-holic like me, I have just the thing for you.  These Oreo Truffles are so easy to make and  taste like a million bucks...chocolate bucks that is ;)

This is all the ingredients you will need:

Oreo Truffles
From: Brit
Servings: 2 1/2 dozen
Prep time: 30 minutes
Total time: 1 hour 30 minutes
Print Recipe

2 pkg (8 oz.) Mini Oreos
1 pkg (8 oz.) Cream Cheese, softened
1 pkg (11.5 oz.) chocolate chips

1. Put Oreo's in a zip lock baggie and crush cookies into crumbs, or chop in a food processor.
2. Set aside 1/4 cup of the Oreo crumbs.
3. Mix Oreo crumbs with softened cream cheese
4. Roll Oreo mixture into 1 inch balls and set on wax-paper covered baking sheet.
5. Melt chocolate chips in microwave safe dish for about 1 to 2 minutes, stirring every 30 seconds.
6. Dip balls into chocolate, using 2 forks, this allows the excess chocolate to run off.
7. Then top the balls with set aside Oreo crumbs

8. Refrigerate for 1 hour before serving. Store leftovers truffles, covered, in the fridge.

Rainbow Cookie Pie

The name of this recipe says it all! I mean in all seriousness, who doesn't love rainbows or cookies or pie? My love for this pie runs deep! I love it so much I made it for myself on Mother's day! It really is so great for birthdays because of all the fun colors in it. We make it every year for the 4th of July too, because around that time of year, the grocery stores sell the cookies with the red, white and blue candies...so fun!

These are the ingredients that you need:

Rainbow Cookie Pie
From: My mom
Serves: 8
Time: 10 minutes
Print Recipe

Graham Pie Crust 1 (8 oz package)
Cream Cheese
1/3 C. Sugar
1 tsp. Lemon juice
8 oz. Whip cream
1 1/2 C. crushed cookies


1. Mix with mixer softened cream cheese, sugar and lemon juice until fluffy.
2. Then stir in whip cream.
3. Crush 1/2 to 3/4 package of cookies (I just put them in a zip lock baggie and crush with a rolling pin)

Then stir in crushed cookies to cream cheese mixture. Then spoon into pie crust. Add a handful of crushed cookies to the top of the pie. Let pie refridgerate for 3 hours before serving.

Peanut Butter Truffles

Oh my gosh. These things are good. So good that I may or may not have eaten half of them all by myself. So good that I had to hide them from the rest of my family, so I could enjoy anytime I wanted. So good that I snuck a bagful into the movie theatre with me. And finally, so good, it is literally impossible to eat just one. Or four. Or thirty!  So good that I had a million other things to post and these truffles trumped them all.

A sweet, creamy, peanut buttery center loaded with toffee bits and pretzel pieces is dipped in chocolate and topped with additional crunchy delights. A worthy snack for a group of starving kids or elegant enough to serve at the end of a dinner party, these truffles have taken up a constant spot in my treat rotation!  A big thanks to Mel and My Kitchen Café for the recipe!

Peanut Butter Pretzel Truffles
From: My Kitchen Café
Yields: 5-6 dozen
Print Recipe

•  1 Stick Butter, softened
• 2 C Powdered sugar
• 2 C Peanut Butter
• 1 C Toffee bits
• 2 C Pretzels, crushed
•  1 Pound Chocolate (I dipped half in Cadbury milk chocolate and half in Hersey’s milk chocolate chips, I prefer the Cadbury, but you can use any kind of chocolate you want, dark, semisweet, etc)
• 2 T Shortening
• Chopped nuts or pretzels for garnish

 In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined.  Add the peanut butter and mix well. Scrapping down the sides of the bowl as needed. Mix in the toffee bits and pretzels just until combined.

Line a large rimmed baking sheet with parchment paper.  Roll the peanut butter mixture in to 1-inch balls and place them on the lined baking sheets.  Cover loosely with plastic wrap and freeze for 15-20 minutes until firm.  At this point, the balls can be transferred to a sealed container or a Ziploc bag and frozen for up to two months!

Meanwhile, put the chocolate and shortening together in a microwave safe bowl and heat for 30-second intervals until smooth.


One by one toss a peanut butter ball into the melted chocolate, using a fork cover the ball with chocolate. Lift the covered truffle with the fork; scrape the edge of the bowl to let the excess chocolate fall through the tines of the fork. Transfer to a parchment lined baking sheet. Immediately sprinkle your garnish of choice on top of the wet chocolate before it sets.


Refrigerate until you are ready to serve.  Can be refrigerated for up to a week before serving.