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Entries in recipes (629)

Tuesday
Oct072014

Toasty Fall Delight: S'mores Martinis Recipe

Let's get s'mores cruuuuuuuunk!

Yes, I just said that.

This is an excerpt from the new book In the Kitchen with David: QVC's Resident Foodie Presents Comfort Foods That Take You Home. It brings together several of the things I love: pop culture, tv, happy hour, and s'mores, all at once. Enjoy!

S’mores Martinis

Oh! My! Word! While these decadent drinks may remind you of toasting marshmallows and making s’mores over summer campfires, you can enjoy these grown-up cocktails any time of the year. Yes, Adult Chocolate Milk is just that—chocolate milk with vodka. Ask for it and the marshmallow vodka in wine and spirits stores. Finish a Valentine’s Day or an anniversary dinner by serving these for dessert.

Makes 2

  • ¼ cup chocolate syrup
  • 2 graham crackers, finely crushed
  • 2 marshmallows
  • ¼ cup marshmallow vodka
  • ¼ cup Adult Chocolate Milk
  • ¼ cup heavy cream

Procedure

  1. Put 3 tablespoons of the chocolate syrup on a small plate. Place the crushed graham crackers on another small plate. Dip the rims of two martini glasses in the chocolate syrup, then dip the rims into the graham cracker crumbs. Quickly turn the martini glasses right side up and drizzle the remaining 1 tablespoon chocolate syrup in a spiral design on the insides of the glasses. Put the glasses in the freezer for 1 hour to let the chocolate harden.
  2. Remove the glasses from the freezer. Heat a small nonstick skillet over medium-high heat. Put each marshmallow on the end of a skewer. Place the skewers in the skillet with a flat side of the marshmallows facing down, until the marshmallows turn golden, about 45 seconds. Remove the skewered marshmallows from the pan and, using the tines of a fork, push 1 marshmallow into each martini glass.
  3. Fill a cocktail shaker halfway with ice, half of the marshmallow vodka, half of the Adult Chocolate Milk, and half of the cream. Shake well and strain the mixture into one of the glasses. Repeat for the second drink.

From the Book, In the Kitchen with David: QVC's Resident Foodie Presents Comfort Foods That Take You Home; © 2014 by David Venable. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc.  All rights reserved.

Monday
Oct062014

Pillsbury Bake-Off Countdown: Sweet and Salty Chocolate Chip-Maple-Peanut Bars

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

I need to tell you, these bars basically have all the building blocks of what I consider delicious.

Well, first, before any ingredients, let's start with something important. Arlene Erlbach, who created this recipe, hails from Morton Grove, Illinois. I consider Illinois firmly planted in bar country. No, not dives where you drink beer (although yes, that exists there too). I am talking about cookie bars. The midwest just does them right.

Now, back to the actual ingredients. They have maple, which is a quintessential cozy flavor; they have peanut butter, which loves sweets and makes them nice and rich and dense. They have chocolate chip cookie dough, which makes everything better. The peanuts, frosting, and toffee bits are hardly necessary after all that goodness. But no, I am certainly not going to turn them away.

Good luck at the Bake-Off!

Sweet and Salty Chocolate Chip-Maple-Peanut Bars

  • Prep Time: 30 Min
  • Total Time: 1 Hr 40 Min
  • Makes: 16 bars

Ingredients

  • 1 roll Pillsbury refrigerated chocolate chip cookie dough
  • 1/3 cup crunchy peanut butter
  • 3 teaspoons maple extract
  • 1 cup vanilla creamy ready-to-spread frosting
  • 1/2 cup salted cocktail peanuts, coarsely chopped
  • 2 tablespoons toffee bits

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 9-inch square pan with non-stick cooking spray.
  2. In large bowl, break up cookie dough. Add peanut butter and 2 teaspoons of the maple extract. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Press dough evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely in pan on cooling rack, about 30 minutes.
  3. Meanwhile, in small bowl, mix frosting and remaining 1 teaspoon maple extract until smooth. In another small bowl, mix peanuts, toffee bits and 1/2 teaspoon salt. Spread frosting evenly over cooled bars. Sprinkle with peanut mixture; press in lightly. Refrigerate about 30 minutes before cutting. Cut into 4 rows by 4 rows. Store covered.
Sunday
Oct052014

Pillsbury Bake-Off Countdown: Grizzly Bear Claws

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
 

Gerald Martinez of Westminster, Colorado deserves an award: for the cutest pastry name in the running at this year's Bake-Off! Not that it's that different from "bear claw", but somehow the "grizzly" referring to a flaky coating of coconut makes me coo. That's cute! Plus, the pastries are a fine way to start the morning, made from biscuit dough reconfigured and filled with a date-nut mixture. Good luck at the Bake-Off!

Grizzly Bear Claws

  • Prep Time: 25 Min Total
  • Time: 50 Min
  • Makes: 5 bear claws

Ingredients

  • 5 tablespoons powdered sugar
  • 1 large orange (1 tablespoon grated peel and 1 tablespoon plus 1 1/2 teaspoons juice)
  • 1/3 cup coconut
  • 1/4 cup sliced almonds, coarsely chopped
  • 2/3
  • cup finely chopped pitted dates
  • 1/4 cup Jif® Creamy Almond Butter 1can Pillsbury Grands Homestyle refrigerated buttermilk biscuits (5 biscuits)

Procedure

  1. Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, mix 2 tablespoons of the powdered sugar and 1 1/2 teaspoons of the orange juice with whisk until smooth; set aside. In another small bowl, mix coconut and almonds; set aside. 
  2. In medium bowl, mix dates and 1 tablespoon of the orange juice. Stir in almond butter, orange peel and remaining 3 tablespoons powdered sugar. Set aside. 
  3. Separate dough into 5 biscuits; press each biscuit to form 7x3 1/2-inch oval. Spoon about 2 tablespoons date filling on one half of each biscuit oval. Spread filling to center, 1 inch from short end and 1/4 inch from sides. Fold dough in half over filling; bringing top edge of dough even with bottom edge. Press edges firmly to seal. 
  4. Place biscuits 2 inches apart on cookie sheet. Using sharp knife or kitchen scissors, make four 1-inch cuts, 1 inch apart on sealed end of biscuit. Gently stretch each section between cuts to form claw shape. Brush tops of biscuits with reserved orange glaze; sprinkle evenly with reserved coconut mixture. 
  5. Bake 10 to 20 minutes or until golden brown and coconut is toasted. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.
Saturday
Oct042014

Pillsbury Bake-Off Countdown: Easy Double-Chocolate Brownies

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

The list of things in the world that are better than home-baked brownies...well, it isn't a very long list.

Make them easy to create using just seven ingredients, and make them gluten-free to boot, and you've got a treat that will please many palates. Thank you for the recipe, Michelle Matoba of Fair Oaks, California...and good luck at the Bake-Off!

Easy Double-Chocolate Brownies

  • Prep Time: 20 Min
  • Total Time: 1 Hr 20 Min
  • Makes: 24 brownies

Ingredients

  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup unsweetened baking cocoa
  • 1 tablespoon packed brown sugar
  • 1 teaspoon cinnamon

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with non-stick cooking spray.
  2. In large bowl, break up cookie dough. Add remaining ingredients; beat with electric mixer on medium speed about 2 minutes or until well blended. Spread evenly in pan.
  3. Bake 22 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows. Store loosely covered.
Saturday
Oct042014

Coconut Pistachio Gateau with Marzipan Filling

Photo via The Everyday Art of Gluten-FreeI'm not anti-gluten; I'm pro-delicious. This cake happens to be gluten-free, but that doesn't stop me, because just look at the thing. It is a guest post featuring a recipe from The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends. It is inspired by a recipe from Austin pastry chef Sandy Reinlie, a "genius" when it comes to combining flavors. 

Coconut Pistachio Gateau with Marzipan Filling

For the cake

  • 2 1/2 cups "cake and muffin" blend (link here)
  • 2 cups granulated sugar
  • scant 1 cup finely ground roasted salted pistachios
  • 1/3 cup cornstarch
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/2 cup pure olive oil
  • 6 large eggs, separated
  • 1/4 cup sour cream
  • 2 teaspoons almond extract
  • 1 1/4 teaspoons coconut extract
  • 1/2 cup sweetened shredded coconut, plus more for garnish
  • 1/8 teaspoon cream of tartar

For the icing

  • 1 cup granulated sugar
  • 4 egg whites 
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

For the marzipan filling

  •  1 pound gluten-free almond paste
  • 1 tablespoon light corn syrup
  • green food coloring (optional)
  • confectioners' sugar, for dusting

Garnish

 

  • 2 cups salted pistachios, chopped
  • toasted coconut

Procedure

  1. Start by making the cake. Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with butter and line the bottom with parchment.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour blend, sugar, pistachios, cornstarch, and baking powder. Beat briefly to combine. 
  3. In a separate bowl, whisk together the milk, oil, egg yolks, sour cream, and extracts until very smooth. With the mixer running on medium-low, add the egg yolk mixture to the dry ingredients in a slow, steady stream. Beat the batter on high for one minute, or until thick and smooth. Add the shredded coconut and mix until just combined.
  4. In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar until they attain stiff peaks. Using a wooden spoon, fold this mixture into the batter until there are no more white clumps remaining.
  5. Pour the batter into the pan. Bake for 45-55 minutes, until the top cracks slightly and the edges have pulled away from the sides.
  6. Let the cake cool in the pan on a wire rack for at least an hour.
  7. Make the icing now. In a small, heavy saucepan, combine the sugar and 1/2 cup water.  Clip a candy thermometer to the side of the pan and set the pan over medium high heat. Bring the syrup to a boil, whisking to make sure the sugar dissolves, and cook until the temperature registers 239 F (115 C, soft ball stage) on the thermometer. This will take several minutes. 
  8. Meanwhile, in the clean bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until opaque and frothy. Add the cream of tartar and beat on high until the whites are thick and foamy.
  9. With the mixer on high speed, pour the hot sugar syrup into the whipping egg whites in a slow, steady stream being careful to keep the hot syrup between the bowl and whisk to prevent sprays of sugar on your skin or beautiful face. Beat the meringue for 7 minutes, or until the egg whites are very shiny and hold deep folds. The mixer should be cool to the touch on the bottom. Beat in the vanilla just til combined. 
  10. Make the filling. In a food processor fitted with the "s" blade, combine the almond paste with the corn syrup and one to two drops of the food coloring, if using. Mix them until the paste is very smooth. If the almond paste is crumbly, add a bit more corn syrup, a teaspoon at a time, until it folds in on itself. 
  11. Lightly dust your work surface with confectioners' sugar. Turn out the marzipan mixture and roll it into a circle 1/4 inch thick and 11 inches in diameter.
  12. Assemble the thing. Invert the cooled cake onto a wire rack and peel off the parchment paper. Wrap a thread or piece of unflavored dental floss around the circumference of the cake, halfway from top to bottom, and draw the floss tight, using it to cut the cake in two layers (or do it the normal way with a serrated knife).
  13. Set one layer on a serving plate or cake stand. Place the marzipan disk on top. Dollop 2/3 cup of the icing on to the marzipan and spread it twoard the edges. Top with the second cake layer. Ice the cake with the remaining icing. Press the pistachios on the sides of the cake, and sprinkle the top with toasted coconut. Keep the cake under a cake dome for a few days, or in the fridge for up to a week.

 

Saturday
Oct042014

Pillsbury Bake-Off Countdown: Salted Caramel-Cashew Cookie Tarts

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

In the recipe headnote, these little morsels are described as "A little bit of sugar cookie. A little bit of cashew butter. A little bit of caramel. A little bit of chocolate. AND a little bit of sea salt in one awesome bite! What's not to love?"

Well, I don't have much to offer in terms of argument there. What is not to love? And to boot, it all comes together to form those little tartlets in just 30 minutes (cooling time is longer, but you can wait, I know you can!). This clever recipe comes from Natalie Morales of Oakley, California. Good luck at the Bake-Off!

Salted Caramel-Cashew Cookie Tarts 

  • Prep Time: 30 Min
  • Total Time: 1 Hr 35 Min
  • Makes: 24 tarts

Ingredients

  • 1 package Pillsbury Ready to Bake! refrigerated sugar cookies
  • 1 1/2 cups chopped salted cashews
  • 1 bag (11 oz) caramel bits
  • 1/2 cup creamy cashew butter
  • 1 cup semisweet chocolate chips

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 24 mini muffin cups with nonstick cooking spray.
  2. In small bowl, place cashews. Coat each cookie dough round with cashews, pressing cashews lightly into dough. Place 1 cookie dough round in each muffin cup; press slightly.
  3. Bake 17 to 22 minutes or until edges are golden brown. Immediately press handle of wooden spoon in center of each cookie to make 1-inch wide indentation. Cool in pan 15 minutes. Loosen with tip of knife; gently remove from pan to cooling rack. Cool completely, about 15 minutes.
  4. In medium microwavable bowl, microwave caramel bits, cashew butter and 3 tablespoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until mixture can be stirred smooth. Spoon about 1 tablespoon caramel mixture into each cookie cup (cups will be full). Refrigerate about 10 minutes or until caramel mixture is set.
  5. Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon melted chocolate over top of each cookie cup; sprinkle with coarse sea salt. Refrigerate about 10 minutes or until chocolate is set. Store covered.
Friday
Oct032014

Pillsbury Bake-Off Countdown: Chocolate-Peanut Butter-Bacon Tartlets

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

I must have been tired when I read the description of this recipe by Lenore Klass of Koloa, Hawaii, which goes like this: "Bacon lovers! Serve it up with pastry, chocolate and peanut butter for wild raves."

Why? Because my big takeaways were these: 1. Omigod, she lives in a town called Koala!! I want to live in Koala! and, 2. People still go to raves?

I had visions of Koalas with glo-necklaces, raving out and eating these tarts. Now, as it turns out, I was wrong. Nonetheless, I've made my decision, and just having that vision in my head makes an already magical on its own recipe...even more magical. Good luck at the Bake-Off!

Chocolate-Peanut Butter-Bacon Tartlets

  • Prep Time: 25 Min
  • Total Time: 50 Min
  • Makes: 12 tartlets

Ingredients

  • 1 Pillsbury refrigerated pie crust, softened as directed on box
  • 4 slices packaged precooked bacon (from 2.52-oz package)
  • 1/3 cup creamy peanut butter
  • 3 tablespoons sugar
  • 2 tablespoons butter, softened
  • 2 oz cream cheese, softened
  • 3/4 cup chocolate fudge creamy ready-to-spread frosting

Procedure

  1. Heat oven to 400°F. Spray 12 regular-size muffin cups with non-stick cooking spray.
  2. Unroll pie crust on work surface. Using 2 1/2-inch fluted round cookie cutter, cut 12 rounds from pie crust. Press 1 round in bottom and 1/4 inch up side of each muffin cup. Prick bottom of each cup 3 times with fork. Bake 8 to 11 minutes or until golden brown. Remove cups from pan to cooling rack. Cool completely, about 10 minutes.
  3. Place bacon on cookie sheet. Bake 3 to 4 minutes or until crisp. Drain on paper towels. Cool 5 minutes; finely chop.
  4. In small bowl, beat peanut butter, sugar, butter and cream cheese with electric mixer on medium speed about 2 minutes or until smooth. Spoon 1 tablespoon chocolate frosting into each cup; spread over bottom and up side of each cup. Spoon or pipe, using 1/2-inch open star tip, about 1 tablespoon peanut butter mixture into each cup; sprinkle with bacon. Store covered in refrigerator.
Thursday
Oct022014

Pillsbury Bake-Off Countdown: Chocolate Doughnut Poppers

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Forget about popping your collar: instead, pop some chocolate doughnut poppers into your hungry mouth!

This clever recipe comes from Megan Beimer of Alexandria, Virginia, and is described thusly: "Baked doughnuts, not fried, have an ooey, gooey chocolate center to discover. A sweet glaze ups the irresistible."

They must be virtuous if they're baked (health food!) but then again...they're glazed and gooey chocolate. All systems go, in the best way possible.

Chocolate Doughnut Poppers

  • Prep Time: 20 Min
  • Total Time: 40 Min
  • Makes: 9 doughnut poppers

Ingredients

  • 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 5 tablespoons chocolate hazelnut spread
  • 1 tablespoon butter, melted
  • 1/2 cup powdered sugar
  • 3 to 4 teaspoons milk
  • 1/4 cup finely chopped nuts

Procedure

  1. Heat oven to 350°F. Lightly sprinkle work surface with all purpose flour. Unroll dough on work surface; press to form 12x9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.
  2. Spoon rounded teaspoonful hazelnut spread onto center of each rectangle. Brush edges of rectangles with melted butter. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place seam side down, 2 inches apart, on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
  4. Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on  parchment paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.
Wednesday
Oct012014

Biscuit S'more Shortcakes = S'morescakes?

How on earth. How on earth. How on EARTH have 33 years passed in my life before I did this?

I am talking, of course, about taking your favorite recipe for strawberry shortcake, saying "screw you, health food!" to the strawberries and whipped cream part, and swapping it out for the makings of s'mores. 

Naturally, it will be a biscuit version of a shortcake because "short" means (I am paraphrasing) "buttery" and therefore, angel food cake has no part in an honest shortcake. 

S'mores between biscuits. It's a glorious moment to be alive!

Oh my god. If you haven't tried it, please promise you will do it right now? I'll wait while you assemble your ingredients. 

S'morescakes

  • Biscuits
  • Hershey's chocolate (can be plain, or be a rebel like me and use the kind with almonds)
  • Marshmallows

(the quantity of latter two ingredients can be tailored to your taste)

 Procedure

  1. Start by baking up some biscuits. Can I suggest this recipe, which only employs three ingredients? Yes, I thought so. Homemade biscuits
  2. Once the biscuits have cooled so they are warm-hot, rather than hot-hot, remove from the pan. Split the biscuit you want to make a s'more with in half, so that you have top and bottom. Biscuits
  3. Now, break a jumbo marshmallow in half. Place on half on top of the bottom of the biscuit. Place as many squares as you like on the bottom half. Place the remaining marshmallow bit (btw, homemade would be awesome, but store bought will do; this can also be done with minis) on top of that Once melted, this will help everything adhere. Place the top of the biscuit over it.
  4. S'mores biscuits
  5. If the residual heat doesn't do the trick in terms of making things melty, help out matters by placing your sweet stack in the microwave for just a short time, like 10 seconds. The marshmallow might puff and make the top fall to the side; it's ok. I know you can put the top back on once it's out of the microwave.
  6. S'mores biscuits
  7. Enjoy. Marvel at how on earth this has never happened in your life before. 
  8. Repeat as desired. 
  9. S'mores biscuits

Psst! If you liked this, you might also enjoy these tasty vittles:

Doughnut strawberry shortcakeS'moreos!

 

S'more pop-tart s'moresS'more brownies

What's your favorite non-graham cracker way to sandwich s'mores? 

Wednesday
Oct012014

Pillsbury Bake-Off Countdown: Bacon-Peanut Butter Chocolate Fries

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Are you ready to make your dessert a dunking delight? Carolyn Nace of Ocala, Florida has created a sweet and salty treat just for you. It's got basically all of the food groups: pastry, bacon, peanut butter, and chocolate. Oh, and a little caramel dipping sauce for good measure. This would be a nice recipe to make for Dad on Father's Day...or to snack on and kid yourself that it's a balanced breakfast any other day. 

Good luck at the Bake-Off, Carolyn!

Bacon-Peanut Butter Chocolate Fries

  • Prep Time: 25 Min
  • Total Time: 50 Min
  • Makes: 18 servings

Ingredients

  • 1 box Pillsbury Refrigerated Pie Crust, softened as directed on box
  • 1 cup Jif Whips Whipped Peanut Butter & Chocolate Flavored Spread
  • 5 slices bacon, crisply cooked, crumbled
  • 1 egg
  • 1/2 cup honey-roasted peanuts, finely chopped
  • 1 cup caramel topping

Procedure

  1. Heat oven to 350°F. Line large cookie sheet with parchment paper.
  2. Unroll pie crusts on work surface. Spread peanut butter chocolate spread over 1 pie crust to within 1/8 inch of edge; sprinkle with bacon. Top with remaining pie crust; press lightly into filling.
  3. In small bowl, beat egg and 2 teaspoons water until blended. In another small bowl, mix peanuts and 1/2 teaspoon coarse sea salt. Brush egg mixture evenly over pie crust; sprinkle with peanut mixture. With pizza cutter or knife, cut 18 rows by 4 rows. Carefully place fries 1 inch apart on cookie sheets.
  4. Bake 14 to 18 minutes or until golden brown.
  5. Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 to 50 seconds or until warm. Serve with fries.
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