Preheat oven to 350°F.

Crumble cookie dough into bottom of 10 or 9 inch springform pan (ungreased).

Flour your fingers and press dough evenly in pan.

Bake approximately 14 to 18 minutes or until golden brown.

Cool in pan for 15 minutes.

Beat powdered sugar, peanut butter, butter and water until well blended in medium bowl. (Mixture should be smooth so add additional water 1 teaspoon at a time if needed.)

Drop peanut butter mixture by spoonfuls over cooled crust and press evenly down.

Spread melted chocolate chips over peanut butter mixture and gently swirl chocolate with fork. Garnish with pecan halves around the edge.

Refrigerate at least 1 hour or until chocolate is set.

Cut into 16 slices, using pecan halves as a guide.