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Country Kitchen
March 1, 2012 Previous Recipe | Next Recipe
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DIG ‘IN PEANUTS YUM YUM
PEANUT BRITTLE PIE
MINI PEANUT BUTTER CHEESECAKE
PEANUT BUTTER SPICE CAKE SURPRISE
NUTTY EGG ROLLSs w/ PEANUT DIPPING SAUCE
“CHEESY” PEANUT BUTTER CHOCO FUDGE
SOUTHERN PEANUT CANDY
SYDNEY’S PEANUT BUTTER CHEESECAKE BITES
LUSCIOUS PEANUT COCONUT PIE
PEANUT BRITTLE PIE

PIES—STUDENT FIRST PLACE
Emma Hermsmeier, Dothan

½ cup butter
1 cup dry-roasted peanuts
2 shortbread cookie crusts
1 jar SMUCKER’S caramel topping
1 (8-ounce) package cream cheese, softened
1 (8-ounce) COOL WHIP
1 can sweetened condensed milk
1 cup peanut brittle, crushed

Melt butter on medium-high heat. Add peanuts and brown slightly; drain excess butter. On the bottom of the piecrust, pour a thin layer of caramel topping, then a layer of browned peanuts.
In a bowl combine cream cheese, COOL WHIP and sweetened condensed milk until well blended. Divide mixture evenly in half and put on top of caramel peanut mixture. Drizzle the top of each pie with remaining caramel topping.
Place 1 cup of peanut brittle in zip lock bag and crush with rolling pin. Sprinkle both pies with crushed peanut brittle.
Freeze pies until time to serve. Store leftovers in freezer.





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