Recipe: Chocolate Peanut Butter Cookie Pie (using chocolate chip cookie dough)

CHOCOLATE-PEANUT BUTTER COOKIE PIE

1 (18 oz.) package refrigerated chocolate chip cookie dough
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves (if desired)

Heat oven to 350 degrees F.

Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9-inch springform pan.

Bake at 350 degrees 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.

Makes 16 servings
From: Jenny Monfred, Finalist in the 1998 Pillsbury Bake-Off
Source: Recipe booklet - Pillsbury Quick & Easy Bake-Off, March 1998, #205