Peanutty Pie Clusters

Peanutty  Pie Crust Clusters

The best thing about these peanutty pie clusters is that the recipe pretty darn hard to mess up. Which is awesome- because cooking disasters are a waste of time, money, and energy. Not to mention there’s nothing good to eat at the end of it.

When I heard that we were having a cookie contest at work, I was SO excited. This was IT. I’m a food blogger, helloooo, these people can’t mess with me! I got this in the bag. Could do it in my sleep. I almost feel bad for everyone else who is planning on trying. Suckaaaaas.

Cookie Disaster


Okay… so…things didn’t exactly work out the way I had hoped. At all. (Unless you find the above picture appealing.) ORIGINALLY, mind you, I was going to bring these clusters into the contest. But my Christmas party test subjects told me that they didn’t count as a cookie. (A cluster can be a cookie, no?)- Well the whole cookie contest in general, clearly wasn’t meant to be for me. (And boy did I talk a big game before the contest- OOPS.) Lesson learned. Maybe next year.  😥

Peanutty Pie Clusters
Serves: About 25 clusters
  • 1 Pillsbury refrigerated pie crust, softened and unrolled.
  • 1 bag of white vanilla baking chips (12 oz.)*
  • 1 tablespoon Crisco all vegetable shortening
  • 1 tablespoon creamy peanut butter
  • 1 cup salted cocktail peanuts
  • ⅔ cup toffee bits
  1. Preheat the oven to 400 degrees. Line 2 cookie sheets with wax paper.
  2. Cut the rolled out pie crust into small squares by slicing 16 rows vertically and horizontally.
  3. Place them on the cookie sheets and bake for 6-8 minutes. Watch them carefully. You want them to be just a bit golden brown. Let them cool completely.
  4. Place the white chocolate, shortening, and peanut butter in a large bowl and microwave in 30 second increments, stirring in between until melted. This takes about 3 cycles.
  5. Mix in the pie crust pieces, toffee, and peanuts. Stir delicately until the squares are well-coated.
  6. Immediately drop spoonful’s of clusters onto cooled, lined cookie sheets and refrigerate for about 15 minutes or until they’re firmly set.
  7. Store in an airtight covered container for up to 2 weeks.
*I used white chocolate chips and it worked out well for me in the microwave, I think the Crisco and peanut butter helped to keep it nice and smooth.

You can also use a double boiler to melt the chips. Heat some water in the bottom pan and let it melt the top pan, where you place the chips, peanut butter and Crisco.

Source: Pillsbury