Search form

Donate Today

Chocolate Chip Slab Pie

Bake this slab pie in a sheet pan for a chocolate chip cookie "pie" with a graham cracker crust. A potluck favorite!

March 18, 2019

Slab pie is any kind of pie baked in a sheet pan. This version is a chocolate chip cookie with a shot of toffee and a graham cracker crust, elevated to a gooey, rich and indulgent dessert. A potluck favorite!

Crust
16 full-sheet graham crackers (9 ounces or 2 and 1/4 cups crumbs)
1/2 cup (1 stick) plus 1 tablespoon unsalted butter
1/2 cup granulated sugar

Filling
1 cup unsalted butter, softened
3 large eggs, at room temperature 
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup firmly packed brown sugar
1 and 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 cups semisweet chocolate chips
1 cup chocolate toffee baking bits

Preheat oven to 350 degrees. Line a quarter sheet (9 × 13-inch) baking pan with parchment paper. Prepare the crust. Melt the crust’s butter in a large glass bowl in the microwave. In a food processor or blender, pulse the graham crackers into a fine crumb. Transfer crumbs to the bowl with the melted butter, add sugar and blend. 
Using the bottom of a measuring cup or flat glass, firmly press crumb mixture into prepared pan and bake at 350 degrees for 10 minutes. Remove from oven and let cool. 
Meanwhile, prepare the filling. In a large mixing bowl, cream together the softened butter, eggs and vanilla on high with an electric mixer or vigorously by hand. Reduce speed to medium and add in both sugars to blend completely. Gradually add flour and salt, beating on medium until fully incorporated. Dough should be nice and soft. Stir in chocolate chips and toffee bits. 
Spread mixture evenly over prepared crust. An offset spatula works well for this task. Bake for 35 to 40 minutes at 350 degrees, until edges are lightly browned. (Center will be slightly gooey and will firm up later.) Remove pan from oven and transfer to a wire rack. Cool completely for about 1 hour. 
Slice into squares and serve warm, or cool completely and store in an airtight container. 

Cook’s note: Use a chocolate wafer crust for eve more chocolatey goodness. For ultimate decadence, drizzle the top of the slab with melted semisweet chocolate chips.



SUPPORTED BY



There are 3 comments

Read Comments Hide Comments
emilybconsult's picture

One on One delicious sweet dishes found here along with all guidance, from the preparation to cook. Excellent! Keep sharing and will sure try chocolate chip cookie "pie" this weekend.
Emily,
A dissertation helper at www.dissertationhelp.uk

2019junev's picture

good post  click here

2019junev's picture

https://www.google.com/