|via Cooking Contest Central|
March 8th is National Peanut Cluster Day so I'm featuring Beth Royals' Peanutty Pie Crust Clusters recipe, $1,000,000 winner of the 2014 47th Pillsbury Bake-Off contest.
Peanutty Pie Crust Clusters
1 Pillsbury refrigerated pie crust, softened as directed on box
1 bag (12 oz) white vanilla baking chips (2 cups)
1 Tbsp Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 Tbsp Jif Creamy Peanut Butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
- 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 non-greased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.