The "Pie Cook-Off"

It was a nasty weather weekend.......rainy, storming with thunder and lightning. Of course on days like that all you want to do is lay around and eat. Brian and I decided to have a "Pie Cook-Off". He was going to make Key Lime Pie and I was making Chocolate Cream Cheese Peanut Butter Bars Pie. He ended up not making his.........we got so full on mine........but he is making it this week so the contest is still on!! I'm posting the recipe below, but I did do a few alterations for my recipe. Since we were having a "Pie" contest, I decided to turn the "bar" recipe into a pie recipe. The base of the pie was supposed to be peanut butter cookies pressed into a square, so I just molded it into a pie crust cookie in my pie pan..............and followed the rest of the directions as is. Oh my, was it delicious. I'm going to have to diet all week to loose the pounds from this weekend!;-) Honestly, I don't think Brian will be able to beat me on presentation, but I promise I will be fair and take just as good of pics with his......honest!!

It was a big hit with the kids......Brady even said "Mama, you make good stuff!" best complement ever~

Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling

1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine
1 package (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream


1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

2. Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

3. In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

4. In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.

5. Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

ENJOY!!!!