Peanutty Pie Clusters

Preheat the oven to 400 F. Line 2 cookie sheets with parchment paper.

Unroll the pie crust on your cutting board or work surface. Cut the rolled out pie crust into small squares by slicing 16 rows vertically and horizontally. Place the dough pieces in a single layer on the cookie sheets and bake for 6-8 minutes. Watch them carefully. You want them to be just a bit golden brown. Remove from oven when done. Let them cool completely.

Place the white chocolate, shortening, and peanut butter in a large microwave-safe bowl and microwave in 30 second increments, stirring in between until melted. This takes about 3 cycles. See note below.

Mix the pie crust pieces, toffee, and peanuts into the melted chocolate. Stir delicately until the squares are well-coated.

Immediately drop spoons full of the clusters onto the 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.

Notes:
1. I used white chocolate chips and melting them in the microwave seemed to work fine. 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.
2. Recipe from pillsbury.com.