Ingredients

The following ingredients have 18 Servings
  • 1 15-ounce box ready to bake pie crust
  • 1 cup packed light brown sugar
  • ¾ 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 ½ cups bittersweet or semi-sweet chocolate chips (divided)

Instruction

  • 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 ¾ 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.