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.
- 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
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.