Tuesday, September 10, 2013


I told ya I'd be back and as promised I have things to blog about! I made this a while back and then again for some girlfriends. The first time I made it, I used a 9x13 pan and the second, I made it more like a pizza. The 9x13 pan is better.

Chocolate Peanut Butter Cookie Pizza
Prep 30 min. Total time 1 hr 15 min serves 12
Cookie Crust:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup unsweetened baking cocoa
1/4 cup semisweet chocolate chips, melted, cooled
1 package (8 oz) cream cheese, softened
1/4 cup sugar
3 tablespoons creamy peanut butter
3 tablespoons milk
1 tablespoon sugar
1/4 cup hot fudge topping
1 cup frozen (thawed) whipped topping
12 miniature chocolate-covered peanut butter cup candies, unwrapped
3/4 teaspoon coarse sea salt, if desired

Heat oven to 350°F. Grease and flour 12-inch pizza pan. In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 14 to 16 minutes or until set but not firm. Cool on cooling rack 20 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Spread over cooled crust. In small bowl, beat peanut butter, milk and sugar with whisk until smooth. Drizzle over filling from outside edge of filling to center of crust, using small spoon. In small microwavable bowl, microwave fudge topping uncovered on High about 20 seconds or until thin enough to drizzle. Drizzle over peanut butter. Spoon 12 dollops of whipped topping around outside edge of crust. Place candies in dollops. Sprinkle with sea salt. Store covered in refrigerator.

I'm hoping once the heat breaks my baking skillz will be tested and I'll be creating some yumminess in the kitchen. Dwen doesn't have much of a sweet tooth and I do (bad), so if I make it.... I gotta gift it!


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