Ingredientes para Chocolate Chip Cookie Slab Pie
- 1 ½ cups Oreo Cookie Crumbs
- ¾ cup (163g) Unsalted Butter
- 2 tablespoons + ¾ cup (150g) Granulated Sugar
- Butter
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- Brown Sugar
- 1 ½ cups (180g) All-Purpose Flour
- ½ teaspoon Salt
- 2 cups (300g) Semi Sweet Chocolate Chips
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Cómo preparar Chocolate Chip Cookie Slab Pie
- Preheat oven to 350°F (175°C).
- Line a 9x13 inch baking dish or rimmed baking sheet with parchment paper, leaving an overhang on the sides to lift the finished pie.
- Make the crust:
- In a food processor, pulse 16 Oreo cookies (about 1 ½ cups) until finely crushed.
- Add ¼ cup (50g) melted unsalted butter and 2 tablespoons granulated sugar. Pulse until combined.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes.
- Remove from oven and let cool while you prepare the filling.
- Make the filling:
- In a large bowl, cream together ½ cup (113g) unsalted butter and ¾ cup (150g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups (300g) semisweet chocolate chips.
- Spread the filling evenly over the cooled crust.
- Bake for 35-40 minutes, or until the edges are set and the center is slightly gooey (it will set as it cools).
- Let cool completely in the pan on a wire rack for at least 1 hour.
- Lift the slab pie out of the pan using the parchment paper overhang.
- Slice into bars and serve warm with ice cream and chocolate sauce (optional).
Nutrition Information (Approximate per serving)
Sodium
129 g
Sugar
2793g
Fat
1234g
Carbs
291g
