|
| 1 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/4 | cup unsweetened baking cocoa |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/4 | cup Spanish peanuts |
| 1 | bag (1.63 ounces) candy-coated peanut butter candies or candy-coated chocolate candies |
| 1 | package (1.6 ounces) chocolate-covered peanut butter cup candies (2 candies), cut up |
| 1/4 | cup semisweet chocolate chips, melted and cooled |
|
| 1 | bag (10 ounces) peanut butter chips (1 2/3 cups) |
| 1 | can (14 ounces) sweetened condensed milk |
| 1. | Heat oven to 350ºF. In medium bowl, mix brown sugar, butter and egg with spoon. Stir in flour, cocoa, baking soda and salt. Pat dough in ungreased 12-inch disposable pizza pan. |
| 2. | Bake pizza 10 to 12 minutes or until edge is set. Cool at least 30 minutes. |
| 3. | In 2-quart saucepan, heat all Peanut Butter Sauce ingredients over medium-low heat, stirring constantly, until melted and smooth. Spread over cookie pizza. Top with peanuts and candies. Drizzle with melted chocolate chips. |
|
| Cut pizza into bite-size pieces for great nibbling. |
Nutrition Information:
410 ( 160); 18g ( 11g, ncg); 40mg; 200mg; 57g ( 1g, ncg); 6g 6%; 0%; 12%; 6% nc ; nc nc