Recipe: (Peanut-Free) Soynutty Pie Crust Clusters

(Peanut-Free) Soynutty Pie Crust Clusters

Soynutty Pie Crust Clusters on a baking sheet


    For the Clusters:
  • 1 pillsbury pie crust, room temp and unrolled
  • 1/3 cup toffee bits (recipe follows) or crushed hard caramel candies like Werthers
  • 1 cup pretzels (Rold Gold is nut-free), broken into 1/4 inch pieces
  • 1 bag (2 cups) white chocolate baking chips (Trader Joes)
  • 1 tablespoon crisco (butter flavored or plain)
  • 1 tablespoon Soynut butter, golden peabutter, or sunbutter
    For the toffee:
  • 2/3 cup salted butter
  • 1 cup sugar


  • Preheat oven to 450 degrees.
  • Cut pie crust into tiny squares or16 rows in each direction.
  • Place on parchment lined baking sheet.
  • Bake for 6-8 minutes or until light golden brown.
  • Let cool.
  • Meanwhile, make the toffee by combining the butter and sugar in a saucepan over medium to medium-high heat.
  • Whisking occasionally, heat to 305 degrees or until toffee colored (about 10 minutes).
  • Pour out onto a lined baking sheet covered with parchment or a silpat .
  • Spread out with an offset spatula and let cool completely.
  • Break up into tiny pieces with a mallet or rolling pin.
  • Place the pretzels into a zip topped bag.
  • Crush into small pieces with a rolling pin.
  • In a large, microwave safe bowl, heat white chips, crisco and Soynut butter on high in 30 second intervals, until melted.
  • Gently fold in pretzels, toffee bits, and pie crust pieces.
  • Make sure that everything is coated.
  • Dollop by heaping tablespoon onto parchment paper and place in refrigerator for 15 minutes.
  • Store covered, if they last more than 10 minutes!
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