Sweet And Salty Cookie Pie Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1/3

cup Jif® Chocolate Flavored Hazelnut Spread

1/2

cup miniature semisweet chocolate chips

12

                        cookie dough rounds from 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)

1/2

cup toffee bits

1/4

teaspoon (kosher or sea) coarse salt

Preparation

Heat oven to 350°F. Unroll pie crust on ungreased cookie sheet; prick generously with fork. Bake 5 minutes. Spread chocolate hazelnut spread evenly over crust to within 1/4 inch of edge. Sprinkle with chocolate chips.

Cut 12 cookie dough rounds in half horizontally. Place over chocolate hazelnut spread, 1/2 inch from edge and about 1 inch apart. Sprinkle with toffee bits and salt. Bake 20 to 25 minutes or until pie crust edges are golden brown. Cool 30 minutes; cut into wedges.