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These tasty Peanutty Pie Crust Clusters just won a local cook a $1 million prize!

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UPDATE: Beth was announced as the $1 million winner. Way to go Beth!

RICHMOND, Va - Beth Royals, local contender in the 47th  Pillsbury Bake-Off® Contest stepped into the Virginia This Morning kitchen to treat us to her award-winning Peanutty Pie Crust Clusters.

This recipe won the Simply Sweet Treats Category at the 47th Pillsbury Bake-Off Contest is Nashville, Tennessee, where 100 amateur cooks from across the country competed for their chance to win more than $1.3 million in cash and prizes.

Beth is now one of four finalists vying for the $1 million grand prize. America may go online to view and choose their favorite of the four finalist recipes and the winner will be revealed on the December 3. 



1 Pillsbury™ refrigerated pie crust, softened as directed on box

1 bag (12 oz) white vanilla baking chips (2 cups)

1 tbs Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

1 tbs Jif® Creamy Peanut Butter

1 C salted cocktail peanuts

2/3 C toffee bits

  1. Heat oven to 450˙F. Line two cookie sheets with wax paper
  2. Unroll pie crust and work surface. With pizza cutter or knife, cut into 16x16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake six to eight minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about five minutes.
  3. In large microwave bowl, microwave baking chips, shortening, and peanut butter uncovered on High 1- 1:30 minutes, 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 is too thick, microwave on High 15 seconds; stir). Refrigerate about 15 minutes or until set. Store covered.


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