Chocolate-Peanut Butter Cookie Pie

Chocolate-Peanut Butter Cookie Pie

1 (18-oz.) roll Pillsbury Refrigerated Chocolate Chip Cookies with Walnuts
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

1. Heat oven to 350°F. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350°F. for 14 to 18 minutes or until golden brown. Cool 15 minutes.

2. 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.

3. 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.

16 servings