Chocolate Peanut Butter Cookie Pie
Ingredients:- 1 (18 oz) package Pillsbury refrigerated chocolate chip cookie dough with walnuts
- 3 cups powdered sugar
- 2 tbsp butter or margarine, melted
- 1 cup milk chocolate chips, melted
- 1 cup peanut butter
- 1/4 cup water
- 16 pecan halves, optional
Heat oven to 350 degrees. Remove cookie dough from wrapper. With flowered fingers, press dough in bottom of un-greased 9 or 10 inch spring form pan. Bake for 14-18 minutes, or until golden brown. Cool 15 minutes. In medium bowl, combine powdered sugar, peanut butter, and water; mix well. (If necessary, add water 1 tsp at a time until mixture is smooth.) Drop spoonfuls of mixture over cooled cookie crust; spread evenly to cover crust. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with a fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set. Remove sides of pan. Can refrigerate overnight, but take out of refrigerator (and remover sides), approximately 2 hours before serving so chocolate can soften before slicing. ~ Contributed by Michelle at Cannon AFB, NM To make a suggestion, fill out our feedback form. | 
