2.90909
11 ratings

Peanutty Pie Crust Clusters

Peanutty Pie Crust Clusters

Whip up a delicious treat with flaky pie crust squares, peanut butter, and toffee. Recipe courtesy of Beth Royals, winner of the 2014 Pillsbury Bake-Off Contest.

Ingredients

  • 1 refrigerated pie crust, softened as directed on box, such as Pillsbury
  • 1 12-ounce bag white vanilla baking chips (2 cups)
  • 1 Tablespoon vegetable shortening, such as Crisco Baking Sticks Butter Flavor
  • 1 Tablespoon creamy peanut butter, such as Jif
  • 1 Cup salted cocktail peanuts
  • 2/3 Cups toffee bits

Directions

Preheat the oven to 450 degrees F. Line 2 cookie sheets with wax paper.

Unroll the pie crust on work surface. With a pizza cutter or knife, cut the pie crust into 16 rows by 16 rows to make small squares. Arrange the squares in a single layer on a large ungreased cookie sheet. Bake until light golden brown, 6 to 8 minutes. Remove the squares from the pan to a cooling rack. Cool completely, about 5 minutes.

In a large microwavable bowl, microwave the baking chips, shortening, and peanut butter uncovered on High, stirring once, until chips can be stirred smooth, 1 to 1½ minutes. Add the pie crust squares, peanuts, and toffee bits; stir gently until evenly coated. Immediately drop heaping tablespoonfuls onto the prepared cookie sheets. (If the mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate until set, about 15 minutes. Store covered.

Nutritional Facts
Servings30
Calories Per Serving130
Total Fat6g10%
Sugar5gN/A
Saturated2g11%
Cholesterol5mg2%
Protein2g3%
Carbs9g3%
Vitamin A16µg2%
Vitamin E0.5mg2.5%
Vitamin K0.1µg0.2%
Calcium9mg1%
Fiber0.6g2.3%
Folate (food)13µgN/A
Folate equivalent (total)15µg4%
Folic acid1µgN/A
Iron0.3mg1.8%
Magnesium12mg3%
Monounsaturated3gN/A
Niacin (B3)0.8mg4%
Phosphorus26mg4%
Polyunsaturated1gN/A
Potassium66mg2%
Sodium39mg2%
Sugars, added3gN/A
Zinc0.2mg1.4%