Wednesday, June 19, 2013

Chocolate-Peanut Butter Cookie Pie


This week I made something that has ingredients that we all know that I love - chocolate & peanut butter.  This pie tastes just like a Reese Cup.  It is super rich and I think it would be better in bar form instead of pie form.  The bars could be cut smaller and then if someone wanted more they could have another bar.  The girls at the office really liked this pie, but as I said the pieces were cut very small because of it's richness. It is very quick and easy and makes a very impressive looking dessert. Who doesn't love a Reese Cup??? lol

Chocolate-Peanut Butter Cookie Pie

1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies with walnuts
3 cups powdered sugar
1 cup peanut butter
2 T butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted

1.  Heat oven to 350 degrees.  In the bottom of an ungreased 10 or 9 inch springform pan, break up cookie dough.  With floured fingers, press dough evenly in bottom of pan.  Bake 14 to 18 minutes or until golden brown.  Cool 15 minutes. For bars spread dough in a 9 x 13 pan and bake 10 to 15 minutes.  
2.  In medium bowl, mix powdered sugar and water.  Then add butter and peanut butter until well blended.  (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.)  Pour mixture over baked cookie crust and smooth out evenly over crust.
3.  Melt the chocolate chips in 10 to 20 seconds intervals stirring each time until just melted.  (Over melting will cause the chocolate to harden.)  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.  To serve, take it out of the refrigerator for about an hour and let it come to room temperature, so that when it is cut the top chocolate layer won't break.  

recipe adapted from
Pillsbury .com

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