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Chocolate-Peanut Butter Cookie Pie
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Rating: 4.1/5 (56 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 386
% Daily Value**
Total Fat 21g
Saturated Fat 7g
Unsaturated Fat 4g
Cholesterol 11mg
Sodium 147mg
Total Carbohydrate 49g
Dietary Fiber 2g
Sugars 28g
Protein 6g
Vitamin A  1%Vitamin C  0%
Calcium  2%Iron  8%
Potassium  6%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate-Peanut Butter Cookie Pie

Recipe Tags: Bar Recipes, Pie Recipes

Date Added: October 31, 2016
Wonderful dessert that will keep you coming back for more.


16 1/2 oz Chocolate Chip Cookie Dough refrigerated with walnuts, 1 roll
3 cups Confectionery Sugar
1 cup Peanut Butter
2 tablespoons Butter or Margarine, softened
1/4 cup Water
1 cup Chocolate Chips , melted
16 Pecans 16 halves, if desired
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1. Heat oven to 350 F In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough.

2. With floured fingers, press dough evenly in bottom of pan.

3. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.

4. In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended.

5. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth).

6. Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.

7. Spread melted chocolate chips over peanut butter mixture.

8. If desired, carefully swirl chocolate with fork.

9. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

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Dietary Notes:
This recipe is low-cholesterol with 10.81mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Butter, Natural Sweeteners, Pecan allergies.
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