Chocolate Peanut Butter Cookie Pie Recipe
Servings: 12
Ingredients
- 18 ounce Choc. chip & walnuts refrigerated dough
- 3 c. Powdered sugar
- 1 c. Creamy peanut butter
- 2 Tbsp. Butter, softened
- 1/4 c. Water
- 1 c. Lowfat milk chocolate chips, melted
- 16 x Pecan halves
Directions
- Preheat over to 350F.
- Press half of the cookie dough onto the bottom of an 8 or possibly 9-inch ungreased springform pan. Bake for 14 to 18 min, till golden. Cold for 15 min.
- Combine other ingredients, adding more water 1 tsp. at a time till smooth. Spread this mix over the baked crust. Then spread the melted chocolate chips on top. Garnish with pecan halves, if you like.
- Chill 1 hour, or possibly till the melted chocolate layer has set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 342 | |
| Calories from Fat 150 | 44% |
| Total Fat 17.51g | 22% |
| Saturated Fat 5.93g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 128mg | 5% |
| Potassium 185mg | 5% |
| Total Carbs 43.5g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 38.02g | 25% |
| Protein 5.9g | 9% |
