1 (18-oz.) pkg. Pillsbury refrigerated chocolate chip cookies with walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired

Prep Time: 15 minutes (Ready in 1 hour 50 minutes)

1. Heat oven to 350 F. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350 F. for 14 to 18 minutes or until golden brown. Cool 15 minutes.

2. In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.

3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

16 servings