| 1 | box Pillsbury® refrigerated pie crusts, softened as directed on box |
| 1/2 | cup powdered sugar |
| 1/2 | cup creamy peanut butter |
| 2 | to 3 tablespoons milk |
| 3 | chocolate-covered peanut, caramel and nougat candy bars (2.07 oz each), unwrapped, chopped |
| 2 | tablespoons chocolate topping, heated |
| 2 | tablespoons fat-free caramel topping, heated
DIRECTIONS
| 1. | Heat oven to 450°F. Remove pie crust from pouch; unroll on ungreased large cookie sheet. If desired, flute edge. Generously prick crust with fork. |
| 2. | Bake 8 to 10 minutes or until lightly browned. Cool completely, about 15 minutes. |
| 3. | Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency. |
| 4. | Spread peanut butter mixture over cooled baked crust. Sprinkle evenly with chopped candy; drizzle with chocolate and caramel toppings. Cut into wedges to serve. |
|
No comments:
Post a Comment