November 20, 2010

Holiday Recipe Exchange – Chocolate Chip Cookie Peanut Butter Pie

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Chocolate Chip Peanut Butter Pie, errr, Squares

Don’t those look delicious? What? They don’t look like pie? Who said this was a recipe exchange about pie? Oh,right. Me.  Sorry! So, this isn’t really about pie because I couldn’t find my pie plate when I was making this. Then I realized they were in the freezer with mashed potatoes in them. And I wasn’t in the mood to eat 20 servings of mashed potatoes, even though they are really good.

Anyway, back to this whole Chocolate Chip Cookie Peanut Butter Pie recipe exchange. As part of Collective Bias I get to do all kinds of cool things. And this holiday season they matched up bloggers as part of a ConAgra/Walmart Holiday Baking Recipe Exchange program. I was paired up with my friend Sara who blogs at Super Saving Sense with Sara. I’ve actually met Sara IRL (in real life) and she’s a Smart & Final Smartie with me, too. And, then there is the whole Sara without an ‘h’ thing going for us.

I sent her my recipe for Peanut Butter Truffle Cookies, so definitely go check out how she did with them. They’re super easy and gluten free because they don’t use any flour at all.  Maybe I should call them Flourless Peanut Butter Truffle Cookies? Hmm, that’s a thought.

Back to the pie. squares. bars. aaack!!  Focus! Focus!

Here is Sara’s (not me, Sara, but Sara from Super Saving Sense with Sara, Sara) recipe for:

Chocolate Chip Cookie Peanut Butter Pie

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
3 cups powdered sugar
1 cup Peter Pan® peanut butter
2 tablespoons Parkay® butter/spread softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired
Reddi-Wip® for topping

DIRECTIONS

  1. Heat oven to 350°F. In bottom of ungreased 10- or 9-inch pie pan w ith floured fingers, take cookie dough and press dough evenly in bottom of pan.
  2. Bake 14 to 18 minutes or until golden brown.
  3. Cool 15 minutes.
  4. In medium bowl, mix powdered sugar, Peter Pan peanut butter, Parkay butter/spread and water
  5. until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture
  6. is smooth.)
  7. Drop spoonfuls of peanut butter mixture over baked cookie crust.
  8. Press evenly to cover crust.
  9. Spread melted chocolate chips over peanut butter mixture.
  10. If desired, carefully swirl chocolate with fork.
  11. Garnish with pecan halves.
  12. Refrigerate 1 hour or until chocolate is set.
  13. Top with Reddi-Wip and serve.

Check out my Whrrl story to see how to make these! You’ll be glad you did, because I’m funny as all get out. I say funny. You say hopped up on sugar. I’ll go with funny!

More check-ins at Walmart Supercenter #3771
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I was compensated for my time by Collective Bias. All photos, opinions and silliness are my own. Remember, the recipe is from my friend Sara.

Sara

{ 4 comments }

Kate @ Songs Kate Sang November 20, 2010 at 8:23 pm

Oh, this looks so yummy!

Sara November 20, 2010 at 10:14 pm

Kate,

They are quite delish and were easy to whip up.

Hazel Nut November 21, 2010 at 8:38 am

Oh.My.Goodness. Those look like melt in your mouth heaven. Yumm!

Sara Blake November 21, 2010 at 1:40 pm

Glad you enjoyed this yummy pie, I mean uh bars! Thanks for the cookies!

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