Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Ultra-Nutty Chocolate Peanut Slab Pie

  Jump to Recipe |    28 Comments

This post may contain affiliate links. Please read my disclosure policy.

A pan of Ultra-Nutty Chocolate Peanut Slab Pie with chocolate chips on top

Ultra-Nutty Chocolate Peanut Slab Pie – chewy, crunchy, sweet and chocked full of roasted peanuts, our easy slab pie makes enough to serve a hungry crowd!

Thank you Karo® Corn Syrup for sponsoring this post.

Slab pies really are a thing, especially around the holidays. Typically made in a rimmed baking sheet, they’re the perfect dessert for holiday buffets, family extravaganzas and potluck suppers. With a little creative adaptation, you can make just about any kind of pie into a slab. To make it super easy, this pie is made with two refrigerated ready-to-bake pie crusts but you can use your favorite double crust pastry recipe if desired. A shortbread crust would also be great here too. For the filling I use a combination of salted and unsalted roasted peanuts. The salty bite really plays well against the chocolate and the silky, buttery, chewy filling. This is a sweet dessert so be sure to cut the pie into small bars. It keeps well at room temperature or refrigerated for longer storage.

 

A job of Karo Light Corn Syrup

Let’s Get Baking! What Sweet Treat Will You Serve at Your Next Party?

The holidays are sneaking up on us and before you know it holiday treats will be coming out of the oven to share with family, friends and neighbors. I depend on great ingredients for my best baked goods, like our trusted Karo® Corn Syrup. Made with real vanilla and no High Fructose Corn Syrup, Karo® Corn Syrup delivers a smooth, amazing texture with balanced sweetness that lets the true flavor of other ingredients shine through. It’s the perfect base for our Ultra Nutty Chocolate Peanut Slab Pie! Karo® Corn Syrup does not overpower the peanut flavor but works beautifully to softly bind it all together without creating a hard or difficult to bite treat. Whether you’re a professionally trained chef or home baking enthusiast, you can rely on Karo® Corn Syrup for its quality and consistent performance.

 

A pan of Ultra-Nutty Chocolate Peanut Slab Pie with chocolate chips

This rich and delicious Ultra-Nutty Chocolate Peanut Slab Pie is a great dessert to make when you need to travel.

Be sure to let it cool completely, then cut into bars and stack in layers separated by wax paper. No matter how you cut it, you should be able to get at least 30 to 36 bars from one recipe.

 

A slice of Ultra-Nutty Chocolate Peanut Slab Pie with chocolate chips

Don’t forget to stock up on Karo® Corn Syrup next time you head to the market.

It’s not just for holiday baking! Karo® Corn Syrup is a versatile ingredient that perfects anything from delicious English Toffee, caramels, Pie, ice cream and scotcheroos too! It’s also the key to no-bake treats like our tasty Bourbon Balls, or terrific sticky cinnamon rolls, sauces and glazes as well.

 

Thanks for PINNING!

An ultra nutty peanut slab pie cut into squares topped with chocolate chips

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

PRINT THE RECIPE!

Ultra-Nutty Chocolate Peanut Slab Pie

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 36 bars
Course: Dessert
PRINT RECIPE
Chewy, crunchy and sweet, and chocked full of roasted peanuts our easy slab pie makes enough to serve a hungry crowd!

Ingredients

  • 1 15-ounce box ready to bake pie crust
  • 1 cup packed light brown sugar
  • 3/4 cup light KARO corn syrup
  • 10 tablespoons unsalted butter, melted and hot
  • 2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • 6 cups dry-roasted peanuts, half salted/roasted and half no-salt/roasted
  • 1 1/2 cups bittersweet or semi-sweet chocolate chips, divided

Instructions

  • Adjust the oven rack to the lower middle position. Preheat oven to 350F. Place a large sheet of foil under the rack in case the pie bubbles over.
  • Lightly flour a clean work surface. Unroll pie crusts and stack on top of each other. Use a rolling pin to combine crusts into a 17 x 12-inch rectangle. Roll the pastry around a rolling pin and then unroll over a rimmed 15 x 10-inch sheet pan; fit to the pan, fold under the edges and crimp. Refrigerate while preparing filling.
  • In a large mixing bowl whisk together the brown sugar, KARO syrup, melted butter and vanilla until combined. Add the beaten egg and whisk again until smooth. Fold in the peanuts with a spatula until all nuts are evenly coated.
  • Remove the crust from the refrigerator and sprinkle with 3/4 cup of the chocolate chips across the entire surface. Gently and slowly pour the peanut filling mixture evenly over the chocolate chips. Gently move the filling around with a fork to fill the corners, and make it level. Bake for 25-30 minutes or until the topping is bubbling across the entire surface and the crust is lightly browned.
  • Remove from the oven and let the pie rest for 5 minutes or until it no longer bubbles. Scatter the top with the remaining chocolate chips.
  • Cool completely in the pan then slice and serve.

Recipe Notes

If you don’t have a 15x10-inch jelly roll pan, use a pan similar in size. Roll the pastry crust out to 2-inches larger than your pan, all the way around.
 
Omit the chocolate chips if desired. We do not recommend milk chocolate chips for this pie as it’s already sweet. Bittersweet chocolate chips work best.
 
Use unsalted peanuts if desired, but sprinkle with sea salt after the pie is cooled. The pie is best with a little saltiness to balance the sweetness.

Kitchen Essentials Spotlight:

Nordic Ware Natural Aluminum Commercial Baker’s Jelly Roll Baking Sheet

This affordable natural aluminum commercial bakeware is made of pure aluminum which will never rust for a lifetime of durability. It produces evenly browned baked goods and bakes consistently due to aluminums superior heat conductivity, The reinforced encapsulated steel rim prevents warping.

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

Here are a few more recipes you might also enjoy:

A slice of chocolate peanut pie

Chocolate Peanut Pie

 

Stacks of chocolate dipped peanut butter cookies

Easy Peanut Butter Cookies

 

A stack of peanut butter chocolate meltaway cookies

Peanut Butter Chocolate Meltaways

Thanks so much for stopping by! Tricia

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Gingerbread Whoopie PiesStrawberry Yogurt PopsiclesPumpkin Roll with Cream Cheese FillingBrowned Butter & Bourbon BlondiesA plate of Lemon Shortbread Cookies iced and covered with yellow sprinklesLemon Shortbread Cookies
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

28 Comments

  6. Pam says

    Woo hoo, Tricia! I would love every little calorie in this slab pie. I’ve never heard of “slab” pie but have eaten many of them ~ what we call “slices.” A crust with peanuts and chocolate, oh my, sinfully delicious!

    reply to this comment >