Peanutty Pie Crust Clusters

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 1 12 oz. bag white vanilla baking chips (2 cups)
• 1 Tablespoon shortening
• 1 Tablespoon peanut butter
• 1 cup salted cocktail peanuts
• 2/3 cup toffee bits

Heat oven to 450 degrees F. Line 2 cookie sheets with waxed 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 5-6 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.

In a large microwave safe 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 lines cookie sheets. Refrigerate about 15 minutes or until set. Store covered.