Peanutty Pie Clusters

I love any kind of food competition. It amazes me how creative people are with the various ingredients. This recipe came from one of those competitions,  the Pillsbury cook off that is held every year.  Just recently read this was the grand prize winner! This recipe is quick, easy and super sweet!  This would make a great gift for any of your friends that have a sweet tooth!

INGREDIENTS
1 Pillsbury refrigerated pie crust, softened as directed on the box
1 bag (12 ounces) white vanilla baking chips
1 Tablespoon Crisco baking stick, butter flavor, all vegetable shortening.
1 Tablespoon Jif creamy peanut butter
1 cup salted cocktail peanuts
2/3 cup toffee bits

DIRECTIONS
Heat oven to 450 degrees. Line two cookie sheets with wax paper. Unroll pie crust onto work surface and with a pizza cutter or knife cut the pie crust into 16 rows by 16 rows to make small squares. Arrange squares in a single layer on a large ungreased baking sheet . Bake for 6-8 minutes or until lightly golden brown. Cool completely.
In a large microwavable bowl combine baking chips, shortening and peanut butter. Microwave on high for one minute to one minute and thirty seconds stirring once until chips are smooth. Add pie crust squares, peanuts and toffee bits in a medium size bowl and gently stir in the chocolate and mix until everything is evenly coated. Immediately drop by tablespoons onto your lined cookie sheets. If your mixture gets too thick microwave on high of 15 seconds and stir. Refrigerate until set and store covered.

Enjoy,