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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Peanutty Pie Crust Clusters Recipe

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This recipe for Peanutty Pie Crust Clusters is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 refrigerated pie crust, softened as directed on box
1 (12 oz) bag white vanilla baking chips (2 cups)
1btablespoon CriscoŽ Baking Sticks Butter Flavor All-Vegetable Shortening
1btablespoon Creamy Peanut Butter
1 cup salted cocktail peanuts
2/3 cup toffee bits

Directions:
Directions:
1. Heat oven to 450°F. Line 2 cookie sheets with Wax Paper.

2. 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.

3. 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 tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Number Of Servings:
Number Of Servings:
30 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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