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Chocolate Peanut Butter Cookie Pie
1 (18 oz.) pkg. Pillsbury Refrigerated Chocolate Chip
Cookies w/ nuts
3 cups powdered sugar
1 cup peanut butter |
2 Tbsp. butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired |
Heat oven to 350° F.
Remove cookie dough from wrapper. With floured fingers,
press dough in bottom of ungreased 10 or 9 inch springform pan. Bake at
350° F. for 14 to 18 minutes or until golden brown. Cool 15 minutes.
In medium bowl, combine powdered sugar, peanut butter,
butter and water; mix well. (If necessary, add additional water 1 teaspoon
at a time until mixture is smooth.) Drop spoonfuls of mixture over baked
cookie crust; press evenly to cover crust.
Spread melted chocolate chips over peanut butter mixture.
If desired, carefully swirl chocolate with fork. Garnish
with pecan halves. Refrigerate 1 hour or until chocolate is set.
16 servings
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