1/2 cup butter Pizza sauce:
1 1/4 cup Firmly-packed brown 1 cup Milk chocolate chips sugar 2 Tbs butter
Pecan-Praline Cookie Pizza
3/4 cup Creamy peanut butter Pizza topping: *
3 Tbs Milk Drizzle:
1 Tbs Vanilla 1/2 cup White baking chocolate
1 Egg -chopped
1 3/4 cup All-purpose flour 1/2 tsp butter
3/4 tsp Salt
3/4 tsp Baking soda
1 * An assortment of the following: candy coated chocolate pieces, miniature marshmallows, assorted nuts, raisins, gummy bears, gumdrops, etc.
2 Preheat oven to 375F (190C). Place foil on 3 baking sheets. Trace a 7-inch (17 cm) circle on foil using a pan lid or form. Grease foil with shortening. Combine shortening, brown sugar, peanut butter, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Divide dough into 4 equal portions. Shape each into a disk. Place disk in middle of circle and spread evenly to edge with hands. Bake one baking sheet at a time at 350F (180C) for 15 to 16 minutes, or until set. Use back of spoon to flatten centre and up to edge of each hot cookie to resemble pizza crust. Cool 5 to 8 minutes on baking sheet. Remove cookie on foil to cool completely. For Pizza sauce, combine milk chocolate chips and shortening in large microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM) power for 2 to 4 minutes, or until chips are shiny and soft (or melt on rangetop in small saucepan on very low heat). Stir until smooth. Spoon /3 of chocolate mixture into centre of each pizza cookie. Spread to edge of depressed area. Sprinkle desired toppings over chocolate. For drizzle, place white chocolate chips and shortening in heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) power. Knead bag after 1 minute. Repeat until smooth (or melt by placing in bowl of hot water). Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies. 4 large pizza cookies.
