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Makes One 12-inch CookieCookie Base 3/4 cup firmly packed light brown sugar 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1 egg 1 tablespoon water 1 teaspoon vanilla extract 1 -1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup peanut butter chips Topping 1 cup miniature marshmallows 1/2 cup semi-sweet chocolate chips 1/2 cup chopped pecans Chocolate Drizzle 1/4 cup semi-sweet chocolate chips 1 -1/2 teaspoons Butter Flavor CRISCO Orange Drizzle 1/2 cup confectioners' sugar 1 tablespoon water 3 drops yellow food color 2 drops red food color Heat oven to 350ºF. Grease 12-inch pizza pan with Butter Flavor Crisco.* For cookie base, combine brown sugar and 1/2 cup Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg, 1 tablespoon water and vanilla. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in peanut butter chips with spoon. Spread dough into greased pan to within 1/2 inch of edge. Bake at 350ºF for 11 to 13 minutes or until set. Remove from oven. For topping, sprinkle marshmallows, 1/2 cup chocolate chips and nuts over top. Return to oven. Bake 5 to 7 minutes or until marshmallows are light brown. Cool completely. For chocolate drizzle, melt chocolate chips and 1-1/2 teaspoons Butter Flavor Crisco. Drizzle over topping. For orange drizzle, combine confectioners' sugar, 1 tablespoon water, yellow and red food color. Stir until well blended. Drizzle over chocolate. Let stand about 1 hour until drizzles are set. Cut into wedges. *Cookie pizza can be baked in 13 x 9 x 2-inch pan. Bake at 375ºF for 15 to 18 minutes or until set. |
