Peanutty Pie Crust Clusters
Peanutty Pie Crust Clusters might be a good recipe to expand your crust recipe box. Watching your figure? This dairy free recipe has 124 calories, 2g of protein, and 9g of fat per serving. This recipe serves 30. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a cheap recipe for fans of Southern food. Many people made this recipe, and 108 would say it hit the spot. This recipe from I Wash You Dry requires toffee bits, pie crust, peanuts, and peppermint baking chips. With a spoonacular score of 7%, this dish is very bad (but still fixable). Users who liked this recipe also liked No-Bake Peanutty Clusters, Rocky Road Pie Crust Clusters, and Peanutty Ice Cream Pie.
Servings: 30
Ingredients:
1 tablespoon Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 tablespoon Jif Creamy Peanut Butter
1 cup salted cocktail peanuts
1 bag (12oz) white vanilla baking chips (2 cups)
1 Pillsbury refrigerated pie crust, softened as directed on box
2/3 cup toffee bits
Equipment:
baking sheet
pizza cutter
wax paper
knife
oven
wire rack
microwave
bowl
frying pan
Cooking instruction summary:
Heat oven to 450 degrees F. Line 2 cookie sheets with 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 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 tablespoons onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir) Refrigerate about 15 minutes or until set. Store covered.
Step by step:
1. Heat oven to 450 degrees F. Line 2 cookie sheets with 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.
2. Bake 6 to 8 minutes or until light golden brown.
3. 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 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth.
4. Add pie crust squares, peanuts and toffee bits: stir gently until evenly coated. Immediately drop by heaping tablespoons onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir) Refrigerate about 15 minutes or until set. Store covered.
Nutrition Information:
covered percent of daily need
