A few weeks ago I had a light bulb moment to change up one of my family’s favorite desserts. My family absolutely loves my copy cat version of Chili’s chocolate chip paradise pie. I have taken it to several gathering too (it is great for big groups since it makes a whole sheet pan) and it has been a hit. Anyway, I had the idea to make it with macadamia nuts and white chocolate chips.
Let me just say it was DIVINE! My husband, who is a big chocolate lover, said it was even better than the original. I think I agree with him too. Everyone was fighting for a piece as it came down to the last few pieces. You can top it with ice cream and caramel or eat it plain like a blondie. Either way, it is a tropical paradise in your mouth!
- 1½ cup butter, melted
- 3 cups firmly packed brown sugar
- 6 eggs
- 3 tsp. vanilla
- 3 cups flour
- 1 tsp. baking powder
- 1 cup chopped macadamia nuts
- 1 cup coconut
- 2 cups white chocolate chips
- vanilla ice cream
- caramel sauce
- more chopped macadamia nuts, optional
- Preheat oven to 325 degrees. Grease a jelly roll pan (this is the bakers half sheet size – it’s like 11½ inch x 16½ x 1 or you could use 2 9×13 inch pans. The pie may be a little thicker and may take a little longer to cook).
- In a large bowl, combine sugar and melted butter; beat with electric mixer. Add eggs, one at a time, and vanilla; mix well.
- Combine flour and baking powder in a separate bowl. Add to the sugar mixture; mix well.
- Stir in nuts, coconut, and white chocolate chips. Pour batter into prepared pan.
- Bake 40+ minutes until a toothpick inserted in the center comes out clean.
- Serve warm, or reheat individual servings in the microwave (10 seconds for a serving). Top with ice cream drizzled with caramel sauce then sprinkled with chopped macadamia nuts. Or just eat them like a brownie or bar cookie. They are also excellent that way too. Makes 24.