There’s no shame in eating peanut butter straight from the jar, but these recipes will convince you to actually cook with this magical spread.
Peanutty Pie Crust Clusters
With just six ingredients, these clusters are easy to make. Plus, the inclusion of peanut butter and pie crust evokes a nostalgic and warm feeling.
Prep time: 30 minutes
Total time: 45 minutes
Makes 30 servings/clusters
Ingredients:
1 Pillsbury(TM) refrigerated pie crust, softened as directed on box
1 bag (12 ounces) white vanilla baking chips (about 2 cups)
1 tablespoon Crisco(R) Baking Sticks Butter Flavor All-Vegetable shortening
1 tablespoon Jif(R) Creamy Peanut Butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
Directions:
Heat oven to 450 F. Line 2 cookie sheets with Reynolds(R) Cut-Rite(R) 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 five minutes.
In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on high for 60-90 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 and stir.) Refrigerate about 15 minutes or until set. Store covered.
