Peanutty Pie 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.
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. 😥
- 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
- Preheat the oven to 400 degrees. Line 2 cookie sheets with wax paper.
- Cut the rolled out pie crust into small squares by slicing 16 rows vertically and horizontally.
- 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.
- 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.
- Mix in the pie crust pieces, toffee, and peanuts. Stir delicately until the squares are well-coated.
- Immediately drop spoonful’s of clusters onto cooled, lined cookie sheets and refrigerate for about 15 minutes or until they’re firmly set.
- Store in an airtight covered container for up to 2 weeks.
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.