Candy Shop Pizza

I've told you before that when I was first out on my own, I was not that great a cook. My skills were very limited, because I'd grown up in a house with a Mom who was a FANTASTIC cooks, so I'd had no need to learn for myself. I didn't mind being a struggling cook when I was home alone. But I did mind when it came time for work or church carry-in dinners. So Mom helped me find a few staple recipes to begin my cooking career. This was one of them.

I think she found this one in a magazine, and she shared it with me because it seemed quick and easy. Because I made it so often in those early years, it became one that was frequently-requested by my friends. I've taken it to Super Bowl parties and New Year's Eve bashes and all sorts of good junk food events.

Last Sunday, I took this to some friends' house for lunch and they asked for the recipe (yay!). I already sent it to them, but because I know they LOVE (ha!) the picture tutorial....here it is.

The Recipe:
18 ounce roll refrigerated chocolate chip cookie dough
6 ounce package chocolate chips
1/2 cup creamy or crunchy peanut butter
1 Butterfinger bar
1 Kit Kat Bar
1 Twix Bar

Press cookie dough into a 9X13 baking dish or a 12 inch pizza pan. Bake at 375 for 11-15 minutes until edges are set and center is soft. While hot, sprinkle on chocolate chips and peanut butter. Let stand for five minutes to soften, then spread. Sprinkle 3 chopped candy bars over top. Cool. Cut into squares and serve.


I buy the generic cookie dough if I can find it. I actually prefer it to the brand name because it seems to have more actual dough. While I don't believe there can be such a thing as "too many chocolate chips" as a general rule, when you need something to be a "crust," it helps if there's a good amount of dough. I've used both creamy and crunchy peanut butter - makes no difference. And of course, the candy bars are up to your own choosing. I bought these this time because they're what I could find in the Wal-Mart aisle I was in.


The dough gets very sticky and that can get annoying. I put a baggie over my hand to keep it from sticking to me. The recipe's name (Candy Shop Pizza) suggests you should put this in a pizza pan, but I don't have one, so I just use my smallest cookie sheet. It doesn't matter. It's all cut up into squares before serving anyway.

It also usually doesn't fill up the entire pan. I don't want to thin the dough out TOO much, so I just leave the end of it wherever I run out.

While the dough bakes, I go ahead and cut up the candy bars, so they're ready to go. I almost always put Butterfinger and Kit Kat on this because they're easy to chop up and they add a good crunch. For the third bar, I've used Nestle Crunch, Baby Ruth, Snickers, all kinds of candy. I also take the baking time to measure the peanut butter, so I can have it ready the minute the cookie dough is done baking.

Here is the baked cookie - doesn't it look pretty?

I sprinkle the chocolate chips (about half a bag...milk chocolate or semi-sweet...I've used both) and plop the peanut butter down by the teaspoon. If you dump all the peanut butter in one spot, it won't melt as well and you'll have a hard time spreading it. I do this part the very minute it comes out of the oven.

Once the peanut butter looks melty around the edges and the chocolate chips are shiny, take a knife or spreader and gently spread it around. I try to mix them up well as I spread it. Don't push too hard because the cookie underneath is still soft.

Here is the finished, mixed product. This now serves as the "glue" for the candy bars...so they won't fall off when you cut and serve. So make sure to put them on right away.

And there you have it! Make sure to evenly spread the candy bars - and to let them go all the way to the edge. I usually make this a day in advance so it has a chance to set up overnight.

Just cut into squares and serve. You probably won't have leftovers, so if you want any for yourself, sneak them as you cut them.