Chocoholic
Senior Cook
DeLIcious
Chocolate-Peanut Butter Cookie Pie
Ingredients:
1 (18-oz.) pkg. refrigerated chocolate chip cookies
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter, softened
1/4 cup water
1 cup milk or semisweet chocolate chips, melted
Heat oven to 350 degrees F. Cut cookie dough into 1/2-inch-thick slices. Arrange slices in bottom of ungreased 10- or 9-inch springform pan. With floured fingers, press dough evenly to form crust.
Bake at 350 degrees 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 crust; press evenly to cover crust. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Refrigerate 1 hour or until chocolate is set.
Yield: 8 servings.
Chocolate-Peanut Butter Cookie Pie
Ingredients:
1 (18-oz.) pkg. refrigerated chocolate chip cookies
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter, softened
1/4 cup water
1 cup milk or semisweet chocolate chips, melted
Heat oven to 350 degrees F. Cut cookie dough into 1/2-inch-thick slices. Arrange slices in bottom of ungreased 10- or 9-inch springform pan. With floured fingers, press dough evenly to form crust.
Bake at 350 degrees 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 crust; press evenly to cover crust. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Refrigerate 1 hour or until chocolate is set.
Yield: 8 servings.