Peanutty Pie Crust Clusters
Peanutty Pie Crust Clusters
Whip up a delicious treat with flaky pie crust squares, peanut butter, and toffee.This recipe won the Pillsbury Bake-Off Contest in 2014.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Servings
30
Ingredients
- 1 pillsbury refrigerated pie crust, softened as directed on box
- 12 ounce white vanilla baking chips (2 cups)
- 1 tablespoon crisco baking sticks butter flavor all-vegetable shortening
- 1 tablespoon jif creamy peanut butter
- 1 cup salted cocktail peanuts
- 2/3 cup toffee bits
Directions
- Heat oven to 450 degrees F.
- Line 2 cookie sheets with Reynolds Cut-Rite Wax Paper.
- Unroll pie crust on work surface.
- With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares.
- Arrange squares in single layer on large ungreased cookie sheet.
- Bake 6 to 8 minutes or until light golden brown.
- Remove squares from pan to cooling rack.
- Cool completely, about 5 minutes.
- In large microwavable bowl, microwave baking chips, shortening, and peanut butter uncovered on High 60 to 90 seconds, stirring once, until chips can be stirred smooth.
- Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated.
- Immediately drop by heaping tablespoonfuls onto lined cookie sheets.
- (If mixture gets too thick, microwave on High 15 seconds; stir.)
- Refrigerate about 15 minutes or until set.
- Store covered.