I’ve baked 3 times today.
I’m starting to worry that Intervention is going to show up at my house… maybe they’d leave if I baked them something?
Anyway, I have excuses. We went to visit my sister (who will be updating her blog soon.. right?) and my great aunt today, so some dessert was obviously in order. I promised my Auntie I would make her a pie next time I came to visit, so I made her an Apple Berry Pie today. And my sister needed (yes, needed) something, too, so I made some Butterscotch Oatmeal Cookies. (I’ll put recipes up soon). So, see, these were necessary.
For the first two times, at least. I have no excuse for the third one, but after you see the pie, I think you’ll agree that it was completely necessary, too. This pie almost made me feel bad for giving my family the other things. It’s that good.
It was supposed to be a Chocolate Chip Cookie Pie, but I realized I didn’t have any chocolate chips, so I rode my bike to Walgreens to get some. Guess what..they don’t have chocolate chips! What is wrong with you Walgreens?! Don’t you realize that I had to ride my bike a grueling 5 blocks to get there and I had to make this pie? If I had driven, I probably would have left and gotten some somewhere else, but there was no way I was about to ride my bike a jillion miles to Walmart, so I made due. I made better than due!
I was walking down the chocolate aisle trying to decide which substitute to use when I saw Hershey’s Symphony Bars on sale… 2 for 2.79, or something like that. Have you ever had a Symphony Bar?? It’s a milk chocolate candy bar with almonds and toffee in it. Yum. I was planning on substituting the nuts in the recipe with toffee bits anyway, so I figured this was perfect, since it has both nuts and toffee in it. So I bought it, rode my bike back home, and made one of the yummiest pies ever.
Symphony Bar Cookie Pie
Adapted from: How Sweet Treats
- 2 eggs
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 cup butter, melted and cooled to room temperature**
- 1 cup chopped up Symphony Bar
- 1 teaspoon vanilla
- 1 unbaked pie shell (This is a good one: Pie Crust IV)
Preheat oven to 325. In large bowl, beat eggs until foamy.
Beat in flour, sugar and brown sugar until well blended.
Blend in melted butter. **Make sure you let it cool to room temperature or all of your chocolate will melt from the butter and sink to the bottom. Stir in Symphony Bar pieces.
Pour into unbaked pie shell.
Bake for 60 minutes. Middle will be gooey, but will harden a little after cooling.
Serve warm with ice cream.