INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies with walnuts
2
tablespoons butter or margarine, softened
1
cup milk chocolate chips, melted
16
pecan halves, if desired
DIRECTIONS
1
Heat oven to 350°F. In bottom of 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.
2
In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (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.
High Altitude (3500-6500 ft)
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