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Bacon-Peanut-Butter-Chocolate Fries

Bacon-Peanut-Butter-Chocolate Fries
Pillsbury

Bacon-Peanut-Butter-Chocolate Fries

Dessert is a dunking delight! Bring on the bacon, special PB, and chocolate to create the tasty pastry dunkers. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.

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Ingredients

  • 1 box refrigerated pie crust, such as Pillsbury™, softened as directed on box
  • 1 Cup whipped peanut butter and chocolate flavored spread, such as Jif® Whips
  • 5 slices bacon, crisply cooked, crumbled
  • 1 egg
  • ½ Cup honey-roasted peanuts, finely chopped
  • Coarse sea salt
  • 1 Cup caramel topping

Directions

Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.

Unroll the pie crusts on a work surface. Spread the peanut butter chocolate spread over 1 pie crust to within ⅛-inch of the edge; sprinkle with bacon. Top with the remaining pie crust; press lightly into the filling.

In a small bowl, beat the egg and 2 teaspoons water until blended. In another small bowl, mix the peanuts and ½-teaspoon coarse sea salt. Brush the egg mixture evenly over the pie crust, and then sprinkle with the peanut mixture. With a pizza cutter or knife, cut 18 rows by 4 rows. Carefully place the fries 1 inch apart on the cookie sheet.

Bake until golden brown, 14 to 18 minutes.

Meanwhile, in a small microwavable bowl, microwave the caramel topping uncovered on High until warm, 30 to 50 seconds. Serve the warm caramel topping with the fries.

Nutritional Facts
Servings18
Calories Per Serving294
Total Fat19g29%
Sugar7gN/A
Saturated6g29%
Cholesterol14mg5%
Protein7g13%
Carbs29g10%
Vitamin A10µg1%
Vitamin B60.1mg5.7%
Vitamin E2mg8%
Vitamin K0.6µg0.7%
Calcium25mg3%
Fiber2g8%
Folate (food)21µgN/A
Folate equivalent (total)25µg6%
Folic acid2µgN/A
Iron0.9mg4.7%
Magnesium46mg11%
Monounsaturated8gN/A
Niacin (B3)3mg15%
Phosphorus107mg15%
Polyunsaturated3gN/A
Potassium187mg5%
Sodium187mg8%
Sugars, added5gN/A
Zinc0.8mg5.5%
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