Toll House Pie Bars

These bars have a pie crust base and a creamy, chewy, chocolate chip cookie filling. Top with whipped topping or ice cream for the ultimate dessert!

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Did you know that National Pie Day is January 23rd?? I’m not sure I ever really need an excuse to eat a slice of pie, but this “holiday” seems like a pretty good reason to devour some!

One of my favorite desserts growing up was Nestle® Toll House® Chocolate Chip Pie . It was a recipe that Mom probably only made a couple times a year, but it was always such an incredible treat! It’s like eating a pie and a cookie all at the same time….and really, does it get better than that?! Well sure, if you add a scoop of ice cream on top! 😉

This pie is rich. It’s got a pie crust base and a buttery, sweet chocolate chip cookie filling. Therefore, a thin slice of this pie with a scoop of vanilla ice cream or whipped topping is perfectly satisfying!

I like putting this pie into bar form, because it’s easy to cut into small squares when cooled. (Have you ever tried to cut super skinny slices of pie? I tend to fail. ha!) I also like it, because it’s easy to make a regular sized batch and equally as easy to make a “party size” batch in a 9×13 pan. (See notes in recipe below)

So, whether it’s National Pie Day (January 23rd), Pi Day (March 14th) or a random day any month of the year, these Toll House Pie Bars are sure to satisfy your sweet tooth!

What do I need to make Toll House Pie Bars?

  • Pie Crust – You can use a refrigerated pie crust or make your own! I find that the refrigerated pie crusts are super easy to work with and easy to press into an 8×8 or 9×9 pan.
  • Eggs – You’ll need two eggs for this recipe. I almost always have large eggs on hand.
  • All-Purpose Flour – What’s a cookie pie without flour??
  • Sugar and Brown Sugar – I love the combination of both types of sugar. When you measure the brown sugar, you’ll want to be sure to pack the measuring cup, as you almost always do for brown sugar.
  • Salted Butter – If you don’t have any salted butter, you can use unsalted, but you will want to add 1/2 teaspoon of salt to the batter to make up for the substitution.
  • Vanilla – Although the chocolate chips and nuts bring a lot of flavor to the pie, I think the addition of vanilla really brings home the “cookie” flavor!
  • Chocolate Chips – I recommend using semi-sweet or dark chocolate chips, because it gives the sweet batter a nice balance. However, milk chocolate chips will work great, too.
  • Chopped Nuts – These are optional, but do add a great depth of flavor (especially if you toast them before adding to the batter)! I like using either walnuts or pecans.

How should I serve Toll House Pie Bars?

If you’ve been following Dance Around the Kitchen for awhile, you know that I’m a big fan of (almost) any dessert becoming “a la mode!” And this is a perfect example and the perfect place for a scoop of ice cream!

I like to top these bars with vanilla ice cream (or whipped topping) and some chocolate sauce if I’m feeling super indulgent!

Do Toll House Pie Bars need to be refrigerated?

They do not need to be refrigerated, but will stay good a couple days longer if they are refrigerated. Store on the counter for up to 3 days or in the fridge for up to 5 days. I recommend storing these in a glass container instead of plastic, as I’ve found these bars easily take on the plastic-y flavor.

Other cookie bars you might like:

Disappearing Marshmallow Brownies – Full of chocolate chips and pockets of melted marshmallows scattered throughout, these bars chewy and irresistible!!

Monster Cookie Bars – These bars have a buttery oatmeal crumble, a soft & creamy peanut buttery filling and plenty of M&M’s.

Rocky Road Brownies – All the flavors and textures of rocky road ice cream transformed into the most mouth-watering morsel!

Get the recipe for Toll House Pie Bars below!

Toll House Pie Bars

These bars have a pie crust base and a creamy, chewy, chocolate chip cookie filling. Top with whipped topping or ice cream for the ultimate dessert!
4 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 16 squares


  • 1 refrigerated pie crust
  • 2 eggs
  • ½ c flour
  • ½ c sugar
  • ½ c brown sugar
  • ¾ c salted butter softened
  • 1 tsp vanilla
  • 1 c chocolate chips
  • 1 c chopped nuts optional


  • Preheat oven to 325°F.
  • Unroll the packaged pie crust and press into an 8×8 or 9×9 pan.* You'll want to cover the bottom of the pan and about 1" up the sides. Set aside.
  • In a large bowl, whisk the eggs until foamy.
  • Add the flour, sugar and brown sugar and mix well.
  • Mix in the softened butter and vanilla, then the chocolate chips and nuts.
  • Pour the batter into the crust and use a spatula to create a smooth top.
  • Bake for 45-50 minutes or until almost set. A toothpick halfway between the center and the edge should come out clean.
  • Let cool, cut into bars and serve warm with whipped topping and/or ice cream, if desired.


This recipe can easily be made in a 9×13 pan for a larger crowd.  See below for the ingredient amounts:
  • 2 pie crusts (might not need quite all of it)
  • 3 eggs
  • 3/4 c flour
  • 3/4 c sugar
  • 3/4 c brown sugar
  • 1 c + 2 tbsp butter
  • 2 tsp vanilla
  • 1 1/2 c chocolate chips
  • 1 1/2 c chopped nuts, optional
Keyword chocolate chip cookie, cookie bars, toll house pie

Recipe added to the Weekend Potluck.


  1. 4 stars
    I will be trying these. We love chocolate chips cookies. I just found your web site and I am subscribing. I was looking for a nutrition information. I hope your other recipes have this information. Thanks Mary Lou

    • Hi MaryLou! I hope you love these as much as we do – so yummy!! I don’t currently have nutrition information on my site, as it’s an add-on that I don’t have on my current website plan. However, I hope to add that in the near future! Have a wonderful week! -Kelsey

    • I’ve always used a regular pie crust, but I’ll have to try it with a graham cracker crust sometime! I love graham cracker crusts!! Thanks for sharing, Vicky!

    • Wondering if the 3/4 cup of butter is correct. Baked mine in an 8” square glass dish and my bars were “soaked” in floating butter.

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