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Wendy Gimpel
Wendy Gimpel

Toll House bars

Nothing fancy here…yet they are eaten up in no time! I make mine a bit differently…some may say, underbaked…and others say they are delicious.

I use the regular Nestle Toll House bar recipe below, which is literally taped inside my baking cabinet due to its frequent use!

The tricks to my perfect, buttery, slightly gooey bars are as follows:

  1. I use a Pampered Chef stoneware pan. (Jessica will help you if you need one!)
  2. I bake at 375 degrees for exactly 16 minutes…not one minute more or less!

4 thoughts on “Toll House bars”

  1. Wendy, I love your blog! One of my favorites. So professional and beautiful. Just wanted to share that my family has a similar favorite, also underbaked, only with all brown sugar and baked in a smaller but deeper pan-like 9 x 13. We always called them Congo bars, but I think some people also use that name for a vanilla version. Will try your way!

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