Title: |
Chocolate Peanut Butter 'Tin Roof' "Pizza" |
Dish: |
Desserts |
Dish Type: |
Chocolate |
Cooking Method: |
Baked |
Diet: |
High-fiber |
Difficulty: |
2 / 10 |
Servings: |
12 |
Prep Time: |
15 min |
Cook Time: |
15 min |
|
Ingredients
Directions
INGREDIENTS
1 |
roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies |
1 |
package (8 oz) cream cheese, softened |
1/2 |
cup creamy peanut butter |
1 |
cup powdered sugar |
1/4 |
cup milk |
1 |
cup frozen whipped topping, thawed |
3/4 |
cup hot fudge topping |
1/4 |
cup chopped peanuts |
DIRECTIONS
1. |
Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. |
2. |
Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes. |
3. |
Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping. |
4. |
Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares. |
Notes