Our oldest grandson started calling this Bam’s Bitta Pie when he was really young because when he asked what went into the pie I told him “A bit of this and a bit of that.” This recipe is one I use when I really want a baked dessert but can’t handle a lot of time on my feet to bake or when I get a call that guests are coming and I don’t have time to do some really fancy baked item. I serve this with vanilla ice cream and a little chocolate syrup drizzled over all.
Today I tried it with, because I saw another cookie pie in a pie crust online but, frankly, I didn’t get why you’d add pie crust to a cookie pie. I won’t do the pie crust again and left off the directions for using it. If you want to add the pie crust leave a comment and I’ll tell you how.
Bam’s Bitta Pie
- 1 pouch Betty Crocker™ chocolate chip cookie mix
- 1 stick butter, softened
- 2 eggs
- 1/2 bag (8oz.) + 1/3 cup chocolate covered toffee bits, divided
- 1/3 cup candy bar, frozen then crushed*
- Preheat oven to 350º F.
- In a large bowl, using an electric mixer combine, chocolate chip cookie mix, butter, and eggs until well combined.
- Add about 1/2 bag of toffee bits and crushed candy bars, mixing until well incorporated.
- Pat batter into a 9” pie dish, spreading evenly to edges.
- Bake for 40 minutes, or until a toothpick inserted in the pie comes out clean.
- Remove and cool completely.
*This is where the “bitta” part comes in. I use whatever candy bar suits me on the day I bake this pie. I don’t recommend just a plain chocolate bar. I’ve used Snickers™, Mars Bar™, and even Three Musketeers™ but I prefer the Snickers™. I always use the chocolate covered toffee bits. I freeze the candy bar for at least 12 hours then put it in a plastic bag and beat the heck out of it with the smooth side of a meat mallet. It’s absolutely cathartic. You’ll want to get most of the pieces fairly small but a few bigger ones won’t hurt.