Miss Isabel’s Secret Recipe


Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesFor perfect wedges, run a knife under hot water, dry it off, then slice.

  • Yield: 12 Servings


  • 1 (16-oz.) package refrigerated sugar cookie dough
  • 3 cups powdered sugar
  • 1 cup creamy peanut butter
  • 2 Tbsp butter, melted
  • 1 cup semisweet chocolate morsels
  • ½ cup butter
How to Make It
  1. Preheat oven to 350°. Press cookie dough into bottom and up sides of a lightly greased 9-inch pie plate. Bake at 350° for 40 minutes or until golden. Cool on a wire rack at least 15 minutes.
  2. Meanwhile, place 1 cup powdered sugar, peanut butter, ¼ cup water, and 2 Tbsp. melted butter in a large bowl. Beat at medium speed with an electric mixer until smooth. Gradually add remaining 2 cups powdered sugar, beating until moistened. (Mixture will be crumbly.)
  3. Firmly press peanut butter mixture into cookie crust.
  4. Combine chocolate morsels and ½ cup butter in a medium saucepan. Cook over low heat until chocolate and butter melt, stirring until smooth; pour over peanut butter mixture, spreading to edges of crust. Chill 3 hours or until chocolate is firm. Cut into wedges.

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