Chili’s Chocolate Chip Paradise Pie Recipe

One of my favorite chain restaurants is Chili’s. My family especially loves the endless chips and salsa, the queso, and, of course, Chili’s Chocolate Chip Paradise Pie. That dessert has always been one of the highlights of eating there for us.

The first time we ordered the Paradise Pie, I wasn’t sure what my kids would think of it because it contains both walnuts and coconut—two ingredients they usually don’t care for. To my surprise, they absolutely loved it. In fact, they thought it was one of the best desserts they had ever eaten. My husband and I loved the little bit we managed to get before the kids nearly finished the whole thing.

Sometime after that family dinner, I remembered seeing a homemade version of Chili’s Chocolate Chip Paradise Pie from Or So She Says. Naturally, I had to give it a try and see how close it came to the restaurant version.

The original recipe did not include coconut, which is one of the ingredients I remembered in the Paradise Pie, so I made a few adjustments and added it in. The result was fabulous. It was not exactly the same as Chili’s version, but it was definitely close enough to satisfy the craving. The bars were soft, chewy, gooey, and packed with chocolate. Honestly, they were so good that I could have eaten them plain without any ice cream or toppings.

There are two important things to know before making this recipe. First, it makes an entire jelly roll pan, which means it is perfect for a party, potluck, barbecue, or any occasion when you need dessert for a crowd. However, it can be a little dangerous when you are only feeding a family of five because there is so much temptation sitting in the kitchen. I will admit that I even ate a plain piece for breakfast one morning. That should tell you just how good these bars are all by themselves.

After that, I decided it would be safer to put the remaining pieces in the freezer. Of course, I later had to pull one out in the name of recipe testing to see how well they held up after freezing. The verdict was easy: they were still absolutely delicious. This makes the recipe a great make-ahead dessert, especially when you want to prepare something in advance or save extra portions for later.

The second thing to know is that the batter rose and overflowed slightly while baking in my oven. It was not a major spill, but it was enough to create a mess. To avoid that problem, I recommend placing a large sheet of foil on the oven rack underneath the pan before baking. That way, any overflow will land on the foil instead of the bottom of your oven, and cleanup will be much easier.

This homemade Chocolate Chip Paradise Pie is rich, gooey, and perfect for anyone who loves warm chocolate chip desserts. Serve it plain, or make it extra indulgent with a scoop of vanilla ice cream, a drizzle of chocolate sauce, and a little caramel sauce. Even if it is not an exact copy of Chili’s version, it is close, incredibly delicious, and absolutely worth making.

Ingredients for Chili’s Chocolate Chip Paradise Pie

• BUTTER – Melted butter gives the bars a rich flavor and helps create their soft, chewy, and gooey texture. Let it cool slightly before mixing it with the other ingredients so it does not begin cooking the eggs.
• BROWN SUGAR – Brown sugar sweetens the dessert while adding moisture and a warm molasses flavor. Packing it firmly into the measuring cup ensures you use the correct amount.
• EGGS – The eggs bind the ingredients together and give the bars structure. They also add richness and help create the dense, chewy texture.
• VANILLA – Vanilla enhances the chocolate, coconut, and brown sugar flavors. It adds warmth and rounds out the overall flavor of the dessert.
• FLOUR – Flour provides the structure for the bars and helps hold all the chocolate chips, coconut, and walnuts together. Measure it carefully to avoid making the dessert too dry or cakey.
• BAKING POWDER – Baking powder gives the bars a small amount of lift as they bake. This keeps them from becoming overly dense while still maintaining a soft, chewy texture.
• WALNUTS – Chopped walnuts add a nutty flavor and a little crunch throughout the soft bars. Additional walnuts can be sprinkled over the top when serving, but they are optional.
• COCONUT – Coconut adds sweetness, chewiness, and the tropical flavor found in Chili’s Paradise Pie. Sweetened shredded coconut will provide the closest flavor and texture to the restaurant-style dessert.
• MILK CHOCOLATE CHIPS – Milk chocolate chips add pockets of creamy, melted chocolate throughout the bars. Their sweeter, milder flavor pairs well with the walnuts and coconut.
• VANILLA ICE CREAM – Vanilla ice cream is served on top of the warm Chocolate Chip Paradise Pie. The cool, creamy ice cream balances the rich, gooey bars and pairs perfectly with the caramel sauce, hot fudge, and chopped walnuts.
• CARAMEL SAUCE – Caramel sauce is drizzled over the warm dessert before serving. Its buttery sweetness complements the chocolate and makes the bars taste even more indulgent.
• HOT FUDGE SAUCE – Hot fudge sauce adds a rich chocolate topping and recreates the over-the-top restaurant presentation. Warm it slightly so it is easy to drizzle over each serving. You can also use chocolate syrup, but I prefer the fudge.

INSTRUCTIONS FOR Chili’s Chocolate Chip Paradise Pie

Preheat the oven to 325°F. Lightly grease a jelly roll pan or baker’s half-sheet pan measuring about 11½ x 16½ x 1 inch. You can also divide the batter between two 9 x 13-inch baking pans. Keep in mind that the bars may be slightly thicker in the smaller pans and could need a little additional baking time.

In a large mixing bowl, combine the melted butter and firmly packed brown sugar. Beat with an electric mixer until the mixture is smooth and well combined. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla and mix again until everything is evenly blended.

In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the brown sugar mixture, mixing just until combined. Avoid overmixing, since that can make the finished bars tougher.

Fold in the chopped walnuts, shredded coconut, and milk chocolate chips until they are evenly distributed throughout the batter. Spread the batter into the prepared pan, smoothing it into an even layer.

Bake for about 40 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with only a few moist crumbs attached. Depending on your oven and the type of pan you use, the bars may need a few additional minutes. If you are using two 9 x 13-inch pans, begin checking them around the 40-minute mark.

Allow the dessert to cool slightly before cutting it into 24 pieces. Serve it warm with a scoop of vanilla ice cream, then drizzle with caramel sauce and hot fudge sauce and sprinkle with additional chopped walnuts, if desired.

You can also enjoy these bars plain, just like a brownie or bar cookie. To warm an individual serving later, microwave it for about 10 seconds before adding the toppings.

Frequently Asked Questions

Can I make this recipe in two 9 x 13-inch pans?
Yes. Divide the batter evenly between two greased 9 x 13-inch pans. The bars may be a little thicker, so they could require a few additional minutes of baking time.

How do I know when the bars are done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs attached. Avoid overbaking, since the bars are best when they remain soft and chewy.

Why did the batter overflow while baking?
The batter can rise close to the edge of a shallow jelly roll pan. Make sure you use a baker’s half-sheet pan with a 1-inch rim, and place foil or a larger baking sheet on the rack below to catch any drips.

Can I leave out the walnuts?
Yes. The walnuts add flavor and crunch, but the bars will still be delicious without them. You can also replace them with chopped pecans.

Can I leave out the coconut?
Yes, although the coconut helps give this version its Paradise Pie flavor and chewy texture. Leaving it out will make the dessert more like a chocolate chip blondie.

Can I use semisweet chocolate chips instead of milk chocolate chips?
Yes. Semisweet chips will make the dessert slightly less sweet and give it a stronger chocolate flavor. Dark chocolate or a combination of different chips would also work.

Should I serve the dessert warm or cold?
It is especially delicious served warm with vanilla ice cream, caramel sauce, and hot fudge. It can also be enjoyed at room temperature like a brownie or bar cookie.

How do I reheat an individual serving?
Place one piece on a microwave-safe plate and heat it for about 10 seconds. Add more time in short intervals if needed, being careful not to overheat it.

Can I make these bars ahead of time?
Yes. Bake and cool them in advance, then keep them tightly covered until serving. Warm individual portions in the microwave before adding the ice cream and sauces.

How should I store leftovers?
Store the cooled bars in an airtight container at room temperature for about two days or in the refrigerator for up to five days. Keep the ice cream and sauces separate until serving.

TIPS AND TRICKS

Use the correct pan size. A baker’s half-sheet or jelly roll pan measuring about 11½ x 16½ x 1 inch works best. Because the batter can rise close to the top, place foil or a larger baking sheet on the rack below to catch any overflow.

Do not overmix the batter. Mix the flour mixture into the wet ingredients only until everything is combined. Overmixing can make the finished bars tougher instead of soft and chewy.

Watch the baking time closely. Begin checking the center around 40 minutes. The dessert is done when a toothpick comes out clean or with a few moist crumbs, but overbaking can dry it out.

Serve it warm for the best texture. Warm pieces are especially soft and gooey. Top each serving with vanilla ice cream, caramel sauce, hot fudge, and chopped walnuts for the full restaurant-style experience.

Freeze extra portions. Since this recipe makes 24 servings, freeze any leftovers you will not eat within a few days. Cut the cooled dessert into individual pieces so you can thaw or reheat one serving at a time.

For more recipes like this, try:

• Applesauce Oatmeal Bars
• Chocolate Chip Peanut Butter Oatmeal Bars
• Raspberry Peach Cobbler Bars
• Maple Glazed Apple Bars