Holy Crap!! Seeing this made me think of Christmas baking and what I used to do, but this one will curl the teeth I'm thinking!!
Can you imagine trying to eat just one??????????????
Peanutty Pie Crust Clusters
. Whip up a delicious treat with flaky pie crust squares, peanut butter and toffee. Sweet? Salty? Crunchy? Check, check and check!
1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 bag (12 oz) white vanilla baking chips (2 cups)
1 Tbs Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 Tbs Jif® Creamy Peanut Butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
1. Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.
2. 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.
3. In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 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.
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I won't be, but probably a lot of you will be doing some - any new ideas????
Can you imagine trying to eat just one??????????????
Peanutty Pie Crust Clusters
. Whip up a delicious treat with flaky pie crust squares, peanut butter and toffee. Sweet? Salty? Crunchy? Check, check and check!
1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 bag (12 oz) white vanilla baking chips (2 cups)
1 Tbs Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 Tbs Jif® Creamy Peanut Butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
1. Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.
2. 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.
3. In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 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.
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I won't be, but probably a lot of you will be doing some - any new ideas????
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com