These Deluxe Toll House Mud Bars are the latest, delicious recipe we’re sharing made from my mother’s old recipe box!
I’ve mentioned before that, growing up, my mom was always baking Toll House chocolate chip cookies – so it’s no surprise that that this Deluxe Toll House Mud Bars recipe was in her passed-down recipe collection. You could tell it was a recipe clipped from the back of a Nestle’s chocolate chip package many years ago – and it’s so good, you can still find it online here.
These Deluxe Toll House Mud Bars are an easy way to get your chocolate chip cookie craving! The easy batter – loaded with semi-sweet chocolate chips and walnuts is baked in a square pan, then “frosted” with more melted, semi-sweet chocolate morsels.
Once cooled (if you can wait that long), cut into nine squares or twelve smaller bars and devour – with a tall glass of cold milk of course!Print
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups semi-sweet chocolate chips (we always use Toll House), divided
- 1/2 cup chopped walnuts
- Preheat oven to 375 degrees F. Spray a 9”x9” baking pan with non-stick cooking spray.
- In a small bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together butter, brown sugar and vanilla. Mix in egg.
- Slowly add flour mixture to the mixing bowl with the butter and sugar mixture, beating after each addition. Fold in only 1¼ cups of the semi-sweet chocolate chips and all of the nuts, mixing evenly throughout the batter.
- Spread the batter into the prepared pan and bake for 20 minutes. Remove pan from the oven and set on a wire rack. Sprinkle the top of the pan with the remaining ¾ cups of semi-sweet chocolate chips, then let stand for about 5 minutes or until the morsels are shiny and melting. Using an offset spatula, spread evenly over the top and all the way to the edges.
- Allow the pan to cool completely – still on a wire rack. Refrigerate for 5 to 10 minutes until the chocolate frosting is set.
- Once cooled, cut into bars or squares.
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