CHOCOLATE COOKIE PIZZA
"Looking for an even quicker way to make this cookie pizza? Use Betty Crocker brownie mix for the crust and a tub of Betty Crocker ready-to-spread frosting instead of the Chocolate Pizza Sauce, following Betty's Shortcut below."
FOR THE CRUST:*
1/2 cup margarine or butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
FOR THE CHOCOLATE PIZZA SAUCE:
1 (6 ounce) bag semisweet chocolate chips (1 cup)
2 tablespoons margarine or butter
3 tablespoons milk
1 cup powdered sugar
FOR THE TOPPINGS:
1/2 cup pecan halves
1/2 cup candy-coated chocolate candies
1/4 cup shredded coconut, toasted,* if desired
2 ounces white baking bars (from 6-ounce package), melted
Preheat oven to 350 degrees F.
Mix margarine, sugars, vanilla and egg in large bowl. Stir in flour and baking soda (dough will be stiff).
Pat dough in ungreased 12-inch pizza pan or into 12-inch circle on ungreased cookie sheet.
Bake about 15 minutes or until golden brown. Cool about 30 minutes.**
TO MAKE THE CHOCOLATE PIZZA SAUCE:
Heat chocolate chips, margarine and milk over low heat, stirring occasionally, just until chocolate is melted; remove from heat. Stir in powdered sugar. Beat with wire whisk until smooth, glossy and spreadable. (If not glossy, stir in a few drops hot water.)
TO TOP THE PIZZA:
Spread the Chocolate Pizza Sauce over baked layer. Immediately sprinkle with pecans, candies and coconut; press lightly. Drizzle with melted baking bars. Let stand until set. Remove from pan if desired. Cut into wedges.
*To toast coconut, bake uncovered in ungreased shallow pan in 350 oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
*TO USE BROWNIE MIX FOR THE CRUST:
Mix 1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix as directed on the package; spread batter in greased pizza pan. Bake at 350 degrees F about 30 minutes or until center is set; cool. Spread with 1 tub Betty Crocker Soft Whipped chocolate ready-to-spread frosting instead of the Chocolate Pizza Sauce.
**TO MAKE AHEAD:
Freeze the unfrosted cookie tightly covered up to 2 months. Thaw before frosting and decorating.
Makes 16 servings
Source: Betty Crocker, 2000
"Looking for an even quicker way to make this cookie pizza? Use Betty Crocker brownie mix for the crust and a tub of Betty Crocker ready-to-spread frosting instead of the Chocolate Pizza Sauce, following Betty's Shortcut below."
FOR THE CRUST:*
1/2 cup margarine or butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
FOR THE CHOCOLATE PIZZA SAUCE:
1 (6 ounce) bag semisweet chocolate chips (1 cup)
2 tablespoons margarine or butter
3 tablespoons milk
1 cup powdered sugar
FOR THE TOPPINGS:
1/2 cup pecan halves
1/2 cup candy-coated chocolate candies
1/4 cup shredded coconut, toasted,* if desired
2 ounces white baking bars (from 6-ounce package), melted
Preheat oven to 350 degrees F.
Mix margarine, sugars, vanilla and egg in large bowl. Stir in flour and baking soda (dough will be stiff).
Pat dough in ungreased 12-inch pizza pan or into 12-inch circle on ungreased cookie sheet.
Bake about 15 minutes or until golden brown. Cool about 30 minutes.**
TO MAKE THE CHOCOLATE PIZZA SAUCE:
Heat chocolate chips, margarine and milk over low heat, stirring occasionally, just until chocolate is melted; remove from heat. Stir in powdered sugar. Beat with wire whisk until smooth, glossy and spreadable. (If not glossy, stir in a few drops hot water.)
TO TOP THE PIZZA:
Spread the Chocolate Pizza Sauce over baked layer. Immediately sprinkle with pecans, candies and coconut; press lightly. Drizzle with melted baking bars. Let stand until set. Remove from pan if desired. Cut into wedges.
*To toast coconut, bake uncovered in ungreased shallow pan in 350 oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
*TO USE BROWNIE MIX FOR THE CRUST:
Mix 1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix as directed on the package; spread batter in greased pizza pan. Bake at 350 degrees F about 30 minutes or until center is set; cool. Spread with 1 tub Betty Crocker Soft Whipped chocolate ready-to-spread frosting instead of the Chocolate Pizza Sauce.
**TO MAKE AHEAD:
Freeze the unfrosted cookie tightly covered up to 2 months. Thaw before frosting and decorating.
Makes 16 servings
Source: Betty Crocker, 2000
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