CHEWY BROWNIE TURTLE BARS

2 1/2 cups pecan halves, broken in pieces

1/2 cup unsalted butter

2 4-oz bars bittersweet chocolate, broken into small pieces

3/4 cup sugar

2 large eggs

3/4 cup all-purpose flour

2 cans (14-oz each) sweetened condensed milk

1/4 tsp kosher salt

20 thin pretzels

Arrange oven racks to divide the oven into thirds. Heat oven to 350-degrees.

Line a 9X13-inch baking pan with nonstick foil, leaving a 3-inch overhang on two sides.

Spread the pecans in a single layer on a rimmed baking sheet and roast until toasted and fragrant, 8 to 10 minutes.

Meanwhile, place butter and half the chocolate in a medium saucepan and cook, stirring over medium-low heat until melted. Remove from the heat and whisk in sugar then eggs. Add the flour and stir until smooth.

Spread the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean with no moist crumbs attached. This should take about 12 to 15 minutes.

Meanwhile, place sweetened condensed milk in a second medium saucepan. Whisking often, bring to a simmer over medium-low heat. Gently simmer, whisking constantly, until very thick and light golden brown in color, 15 to 20 minutes.

Add the salt and 1 1/2 cups toasted pecans to the saucepan and stir to coat. Spread over the crust. Sprinkle with the remaining chocolate and pecans. Place the pretzels on top.

Allow to set at room temperature until firm. Using the foil overhangs, transfer to a cutting board and cut into 36 pieces.

file photo

CHOCOLATE CHEESE BALL

 

1 brick (8-oz) cream cheese

1/4 cup (1 stick) butter, softened
3/4 cup powdered sugar
2 tbsp light brown sugar
3 tbsp cocoa powder
3/4 cup pecans, chopped fine

Using an electric mixer, mix the cream cheese and butter together until light and fluffy. Stir in both sugars and the cocoa powder; mix well. Cover with plastic wrap and refrigerate until firm. Form into a ball and roll in the chopped pecans.

Serve with thin chocolate cookies, gingersnaps, graham crackers or let your imagination run wild as pictured below!

Note: File Photo

SPARKLING TROPICAL FRUIT COMBO

 

3/4 cup orange-tangerine or orange juice, chilled

3/4 cup passion fruit juice or guava-pineapple juice, chilled
3/4 cup club soda or sparkling water, chilled
Ice cubes
Maraschino cherries

Combine juices in a 1-quart pitcher; gently stir in the club soda or sparkling water.

Place ice cubes in 3 tall glasses, pour drink over the ice cubes. Garnish each with a maraschino cherry.

Yield: 3 6-oz servings

clipart

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

2 cups all-purpose flour

2 cups granulated sugar
2 tsp baking soda
2 eggs, beaten
1 can (20-oz) crushed pineapple in heavy syrup
2 tsp vanilla extract

Preheat oven to 350 degrees.
Grease or spray with nonstick cooking spray, a 9 x 13-inch cake pan; set aside.

In a large mixing bowl, using a wooden spoon or silicone spatula, mix the above ingredients together. Turn into the prepared pan and bake at 350 degrees for 45 minutes.

Icing:
8-oz cream cheese, softened
1 stick butter, softened
1 3/4 cup powdered sugar
1 tsp vanilla extract
3/4 cup chopped pecans

Make the icing while the cake bakes. Blend together the cream cheese and butter using an electric mixer; add the powdered sugar and vanilla. Mix well. Spread over the still warm (not hot) cake. Scatter the nuts over the top.

Allow cake to cool completely before cutting into squares to serve.

Note: This is a file photo

CREAM CHEESE PIE CRUST

 1 1/4 cups all-purpose flour

1 tbsp sugar

1/4 tsp salt 

6 tbsp cold unsalted butter, cut into pieces

2-oz cold cream cheese, cut into pieces

1 tbsp apple cider vinegar

Pulse flour, sugar and salt in a food processor. 

Add butter and pulse until the size of peas. Add cream cheese and again pulse until the size of peas.

Add vinegar and ice water, pulsing a few times until dough holds together when squeezed.

Gather dough into a ball on a sheet of plastic wrap. Pat dough into a disk, wrap and chill at least 4 hours before using to line pie plate.

Yield: 1 crust

file photo, mine are never this pretty

PISTACHIO CRUNCH

 Pistachio Crunch is fine broken into pieces or may be cut with cookie cutters to use as decorations as shown in the photo.

Recipe and photo from Christmas with Southern Living 1995

RASPBERRY THUMBPRINT COOKIES WITH ALMOND GLAZE

Cookies:

2/3 cup sugar
1 cup real butter, slightly softened
1/2 tsp almond extract
2 cups flour
1/2 cup seedless raspberry jam
Glaze (recipe below)

In a large bowl, combine the first 3 ingredients; beat until creamy. Blend in the flour and mix until a dough forms. Cover and chill for 30 minutes.

Preheat oven to 350 degrees.
Grease cookie sheet.

Form dough into balls and place on the prepared cookie sheet. Make a thumbprint in the center of each ball. Using about 1/4 tsp of the raspberry jam, fill each thumbprint.

Bake cookies at 350 degrees about 14 minutes. Remove from oven and allow to cool then drizzle with the glaze.

Glaze:

1 cup confectioners' sugar
2 to 3 tsp water
1 1/2 tsp almond extract

Combine glaze ingredients until creamy. Drizzle over the top of each cookie.

Note: File Photo

PULL-APART APPLE RING

I got this recipe from a Pillsbury Bake-Off back in the mid 1980s. This is why I use brand names. Normally I do not but when I use a company's recipe, I feel it is important to use their brand names.

1/2 cup Kraft apple jelly
1/4 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
1/2 tsp cinnamon
1 large apple, peeled
2 cans (10-oz each) Hungry Jack Refrigerated Flaky Biscuits
1/4 cup Parkay margarine or butter, melted

Preheat oven to 350 degrees.
Grease a 12-cup fluted pan tube pan. Spoon the jelly evenly over the bottom of the prepared pan, sprinkle with nuts.

In a small bowl, combine the brown sugar and cinnamon; set aside.

Cut the apple into quarters; remove core. Slice each quarter into 5 slices.

Separate dough into 20 biscuits; press each to flatten slightly. Wrap one biscuit around each apple slice. Pinch the biscuit edges to seal around the apple slice. Dip each into the melted butter; roll in the brown sugar/cinnamon mixture. Stand the biscuits on end around the prepared pan. Drizzle with any remaining margarine; sprinkle with any remaining brown sugar mixture.

Bake at 350 degrees 30-40 minutes or until golden brown. Cool upright in the pan for 8 minutes then invert onto a serving plate. Spoon any topping in the pan over the ring. Serve warm.

file photo

Pumpkin Dump Cake

My friend in Kentucky shared this easy and tasty recipe with me. She gave me permission to share it with you, too.

HERSHEY'S TOUCHDOWN BROWNIE CUPS

1 cup butter or margarine
1/2 cup Hershey's Cocoa or Dutch Processed Cocoa
1 cup packed light brown sugar
1/2 cup granulated sugar
3 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 1/3 cups chopped pecans, divided

Heat oven to 350 degrees.
Line 2 1/2-inch muffin cups with paper or foil bake cups.

Place butter in a large microwave-safe bowl; cover. Microwave on high 1 1/2 minutes or until melted. Add the cocoa; stir until smooth. Add sugars and stir until well blended.  Add eggs and vanilla; beat well.  Add flour and 1 cup of the pecans; stir until blended.

Fill the prepared muffin cups 3/4 full each of the batter; sprinkle 1 teaspoon of the remaining pecans over each.

Bake at 350 degrees 20-25 minutes or until the tops begin to dry and crack on top. Cool completely in the cups on a wire rack.

Yield: 17 cupcake brownies

Note: This is an old Hershey's recipe from my files.

Hershey's Photo

TROPICAL FLUFFY SALAD

 

1 large tub whipped topping, thawed
1 box (4-serving size) instant coconut cream pudding mix
1 large can mandarin oranges, drained
1 can pineapple tidbits, drained - juice reserved

Mix thawed whipping topping and the pudding mix together adding a little of the pineapple juice to make mixture creamier. Fold in the oranges and pineapple tidbits.

Refrigerate at least an hour before serving.

Keep any leftovers refrigerated.

REALLY EASY CINNAMON APPLE BAKE

2 cans (20-oz each) sliced apples, undrained
2 tsp ground cinnamon
1 cup firmly packed light brown sugar
1 box yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans, optional

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan or dish with nonstick cooking spray.

Spread the apples on the bottom of the prepared baking pan or dish.

Combine the cinnamon and brown sugar in a small bowl and sprinkle over the apples.

Sprinkle the dry cake mix over the apples and sprinkle the pecans over all, if using. Drizzle the melted butter overall.

Bake at 350 degrees for 45 - 55 minutes until golden brown and bubbly.

Note: File Photo

ALMOND MACAROON CHERRY PIE

Note: This is a very old recipe of mine. I love Pillsbury Bake-Off recipes and this one is from the mid 1980s.

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

Filling

1

can (21 oz) cherry pie filling

 

1/4

to 1/2 teaspoon ground cinnamon

 

1/8

teaspoon salt, if desired

 

1

teaspoon lemon juice

Topping

 1

cup coconut

 

 1/2

cup sliced almonds

1/4 cup sugar

1

teaspoon salt, if desired

1/4 cup milk

1 tbsp butter, melted

1/4 tsp almond extract

1 egg, beaten

 

Heat oven to 400°F. 

Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Save other crust for another use.

Filling:

In a large bowl, combine the pie filling, cinnamon, salt, and lemon juice. Spoon mixture into the crust. Bake at 400 degrees for 20 minutes then remove from oven.

Topping:

While pie is in oven, in a medium bowl combine all the topping ingredients; spread evenly over the partially baked pie.  Bake at 400 degrees for another 15 to 30 minutes until crust and topping are golden brown.

Pillsbury Photo

STRAWBERRY-RHUBARB LATTICE PIE

Pastry for a 2-crust pie

4 cups sliced (1-inch size) rhubarb
3 cups fresh strawberries, sliced
1 1/2 cups sugar
1/2 cup cornstarch
2 tbsp quick-cooking tapioca
1 tbsp grated lemon peel
1/4 tsp ground allspice
1 egg, lightly beaten

Preheat oven to 425 degrees.

Roll out pastry, cut a round to fit a 9-inch pie plate. Place in pie plate, flute edges and seal to edge of pie plate; set aside.

Place the rhubarb and strawberries in a large bowl.

In a medium bowl, combine the sugar, cornstarch, tapioca, lemon peel and allspice; mix together well. Sprinkle over the strawberry/rhubarb mixture and toss to coat thoroughly. Place filling evenly into the pie shell.

Roll remaining pastry out into a 10-inch circle and cut into strips. Form strips into a lattice design over the pie filling. Brush the egg over the pastry.

Bake at 425 degrees until filling is thick and bubbly. (Use a pie shield or aluminum foil strips to cover edge of crust if it starts to get too brown.)

the file photo

RASPBERRY PUDDING CAKE

1 pkg (10-oz) frozen raspberries, thawed

1/2 cup sugar
1 box (2-layer size) yellow cake mix
1 cup water
1/3 cup olive or canola oil
3 large eggs
Whipped cream for topping, if desired
Fresh raspberries for garnish, if desired

Preheat oven to 350 degrees.
Grease a 9 X 13-inch baking pan; set aside.

Drain the raspberries, saving the juice. Add enough water to the juice to make 1 1/2 cups; pour into a medium saucepan and combine with the sugar. Heat, stirring, until sugar is dissolved. Remove from heat and set aside.

In a large mixer bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 2 minutes. Pour batter into the prepared pan. Spoon the raspberries out evenly over the batter and pour the warm liquid over the berries and batter.

Bake at 350 degrees 35-40 minutes or until the top springs back when lightly touched in the center.

Best served warm topped with whipped cream and fresh raspberries for garnish.

Yield: 12 servings

Note: Leftovers should be refrigerated.

file photo for reference only

CRANBERRY UPSIDE-DOWN RAISIN MUFFINS

1 cup cranberries

1/2 cup butter, melted
1/2 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1/4 cup raisins
1 egg
1 cup low-fat milk

Preheat oven to 400 degrees.
Lightly grease or spray with nonstick cooking spray, 12 muffin cups.

Cut cranberries in half; divide evenly among the 12 prepared muffin cups.  Spoon 1 teaspoon of the melted butter into each of the cups, over the berries.  Divide the brown sugar evenly over the berries and butter.

In a large mixing bowl stir together the flours, baking powder, granulated sugar, salt, and raisins.

In a smaller mixing bowl, beat the egg; mix in the milk and remaining butter.  Add egg mixture to the flour mixture, stirring just until moistened.  Spoon the batter evenly over the berries, etc in the muffin cups.

Bake at 400 degrees approximately 30 minutes until golden brown.  Allow the muffins to sit in the pan on a wire rack for a few minutes until the bubbling stops.  Carefully turn muffins out and serve upside down.

Note: I can't be sure since I've had this for a while, but I believe it is a TOH recipe and photo. 

APPLESAUCE AND FRUIT CAKE

This is an old recipe from my vintage recipe collection.

3 1/2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp mace
1 cup butter
2 cups sugar
2 eggs
2 cups seedless raisins
1 cup chopped nuts
1 lb mixed candied fruits, chopped
2 cups hot applesauce

Sift the flour, soda, salt, cinnamon, cloves, nutmeg, and mace together into a bowl; set aside.

Cream the butter and sugar together in a large bowl. Add the eggs and beat together well. 

Mix the raisins, nuts, and candied fruits into the flour mixture. Add flour mixture to the butter mixture alternately with the heated applesauce.  Pour mixture into large lightly greased tube pan.

Bake cake at 275 degrees for 2 hours or until done.

file photo from TOH used for reference only

PEAR UPSIDE-DOWN CAKE

3 (1 lb) fresh pears, peeled, cored and sliced lengthwise into 1/4-inch-thick slices

3/4 cup packed brown sugar
1 tsp pumpkin pie spice
1/2 cup dried cranberries
1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) vanilla instant pudding mix
4 large eggs
1 1/4 cups water
1/4 cup canola or olive oil
Frozen whipped topping, thawed, for serving (if desired)

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Arrange pears over the bottom of the prepared pan. Mix brown sugar and pie spice and sprinkle over the pears, top with the cranberries.

Using an electric mixer, mix the cake mix, pudding mix, eggs, water, and oil until well blended. Pour evenly over the ingredients in the pan. Bake at 350 for 35 minutes or until a wooden toothpick inserted in the center comes out clean and cake is starting to pull away from the sides.

Allow cake to cool 10 minutes then run a knife around the edges of the pan to loosen the cake. Place a large platter over the cake and invert cake onto the platter. Gently remove the pan.

Cool cake slightly before cutting to serve. Serve with the whipped topping, if desired.

Yield: 16 servings

file photo

CLEO'S FROZEN CRANBERRY SALAD

This recipe is from my old-fashion recipe collection. It is from a lady my late husband's aunt went to church with in Bloomington, Indiana many years ago.

2 or 3 apples, peeled
1/2 lb marshmallows
1 lb fresh cranberries
1 1/2 to 2 cups sugar
1 cup crushed pineapple
1 pt. whipping cream, whipped
1/2 cup nuts, chopped

Grind the apples, marshmallows and cranberries.  Add sugar and pineapple.  Let stand several hours or overnight.  Whip cream and fold into the cranberry mixture.  Add nuts.  Pour into a large rectangular Pyrex dish.  Cover with plastic wrap anf freeze overnight or longer.  Keeps well for 2 to 3 weeks.  Serves 15 to 20.

Note:  This is a good "make-ahead" holiday salad.

file photo for reference only

PEAR CRISP

8 medium-size pears, peeled and sliced thin

1/4 cup orange juice
1/2 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger

Preheat oven to 350 degrees.

Toss the pears with the orange juice; place in a 9 X 13-inch baking dish that has been sprayed with nonstick cooking spray.

In a small bowl, combine the sugar, cinnamon, allspice and ginger; sprinkle mixture over the pears.

Make the following TOPPING:
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 tsp baking powder
1/2 cup cold butter

In a medium bowl, combine the flour, oats, brown sugar and baking powder; cut in the butter until crumbly. Sprinkle mixture over the pears.

Bake at 350 degrees for 35-40 minutes until the topping is golden brown and the pears are tender.

Best served warm. Delicious with vanilla ice cream or whipped cream.

Bing File Photo

RED VELVET COOKIES

 

2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, chilled and cut up
1 cup packed dark brown sugar
1 large egg
2 1/2 tsp red food coloring
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups white baking chips

In a medium bowl, whisk the flour, cocoa, baking soda and salt together.

In large mixer bowl, beat butter and brown sugar at medium speed 3 minutes or until light and fluffy. Beat in the egg, food coloring and vanilla until blended.

With mixer at low speed, beat the flour mixture into the butter mixture just until combined. Stir in both chips.

Cover bowl and refrigerate at least 2 hours to overnight or until firm enough to shape.

Preheat oven to 350 degrees.

Drop dough by 1/4 cupful onto parchment paper lined baking sheets; gently form into balls. Freeze for 10 minutes or until firm.

Bake 10 to 12 minutes or until puffed and edges are dry when touched gently. Cookies should be soft.

Remove from oven and cool on the baking sheets on wire racks for 3 minutes. Gently remove cookies from pans to the wire racks to cool completely.

Yield: Approximately 2 dozen.

File Photo

CANDY CORN SALTED NUT BARS

 

CRUST:

3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, softened
1/4 cup crunchy peanut butter

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with nonstick aluminum foil (or spray regular foil with nonstick cooking spray).

Using an electric mixer on medium speed, beat all ingredients together 1 to 2 minutes until fine crumbs form. Press onto the bottom of the prepared pan and bake at 350 degrees 12 to 15 minutes or until golden brown. Remove from oven and cool completely on a wire rack.

TOPPING:
1 bag (14-oz) wrapped caramels
2 tbsp water
1 cup + 2 tbsp powdered sugar, divided
1 cup marshmallow creme
2 cups salted roasted peanuts (not dry roasted), divided
1/4 cup candy corn

Unwrap caramels and heat with the water in the top of a double boiler over simmering water 8 to 10 minutes or until melted. (Water should not touch bottom of upper pan.). Stir occasionally during melting. Remove from the heat and keep warm.

Meanwhile, beat 1 cup of the powdered sugar and marshmallow creme at low speed of electric mixer until combined.

Sprinkle the 2 tablespoons powdered sugar over a flexible cutting board or a sheet of parchment paper. Lightly coat hands with powdered sugar and gently pat out the marshmallow mixture into an 8-inch square. Brush off any excess powdered sugar.

Spread 1/2 cup of the melted caramel over the crust and sprinkle with 1 cup of the peanuts. Top with the marshmallow square by turning upside down over the peanuts. Pressing down firmly to adhere the layers. Reserve 2 tablespoons of the caramel and pour the remaining over the marshmallow layer. Top with the remaining cup of peanuts and the candy corn, patting down firmly.

Reheat the reserved caramel and drizzle over the bars.

Refrigerate 30 minutes or until set before cutting into 24 bars. Store covered in refrigerator.

Don't like candy corn? Add more nuts or substitute M&M candies.

file photo

CAKE FLOUR VS ALL-PURPOSE FLOUR

 Do you wonder if there is really a difference between cake flour and all-purpose flour? There really is a difference. The difference is explained below along with directions for using all-purpose flour in place of cake flour.

The difference is that cake flour is lighter than all-purpose flour, but it is not necessary to go out and buy cake flour if all you have in your pantry is all-purpose. To use all-purpose flour in a recipe calling for cake flour, remove two tablespoons of the flour from a cup of all-purpose. Once you have removed the two tablespoons, replace them with two tablespoons of cornstarch. Combine the cornstarch into the flour in a bowl then sift them. Sifting will add air and lightness to the flour. Measure out a cup of the mixture for your recipe. You may have a little extra, which is why you need to remeasure. The sifting will add some volume. Remember to do this for each cup of flour your recipe calls for.

file photo

APPLE, BLUEBERRY, CRANBERRY SLUMP

The 'slump' in the name refers to the way the dumplings "slump" during cooking.

1 cup chopped peeled tart apple
1 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 cup water
2/3 cup sugar

In a 3-quart saucepan, combine the apple and berries, water and sugar; bring to a boil. Reduce the heat, cover and simmer on low for 5 minutes. Meanwhile, make dumplings.

Dumplings:
3/4 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
3 tbsp cold butter
1/3 cup milk
Cream for serving, optional

In a bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in the butter until mixture resembles coarse crumbs. Add the milk and stir just until moistened. Drop mixture into 6 mounds atop the simmering fruit.

Cover pan and simmer for 10 minutes or until a wooden toothpick inserted in the center of dumplings comes out clean. It is important not to lift the lid during the cooking time.

Serve warm with the cream, if desired.

Source: I got this recipe around 2000 from a Country Cooking Cookbook. The picture is a TOH picture from Bing.

CHOCOLATE PEANUT BUTTER MINI PIES

A friend sent me this delicious-looking recipe. I know some of you will be anxious to try this. I believe it is from Eat More Chocolate.

CRUST:
5 whole graham crackers
3 tbsp melted unsalted butter
1 tbsp brown sugar
2 tbsp toffee bits

Preheat oven to 350 degrees.
Line a 12 count muffin tin with paper cupcake liners.

Add crust ingredients to a food processor and blend to a fine crumble. Divide evenly between the 12 muffin cups using about a heaping tablespoonful for each cup. Press mixture onto the bottom of the liners.

Bake at 350 degrees for 5 to 7 minutes until lightly golden brown. Remove from oven and set aside.

FILLING:
1 cup heavy cream
2 bricks (3-oz each) cream cheese at room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup toffee bits
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt

Add the cream to a large mixing bowl and beat with mixer on high until firm peaks form; set aside.

In a separate bowl, using same beaters, beat peanut butter and cream cheese until smooth. Add the remaining ingredients and beat until smooth and thick. Gently fold the whipped cream into the peanut butter mixture until completely blended, using a spatula.

Spoon the filling over the crust in the muffin tins. Tins will be filled to the top.

Place in the freezer for at least an hour.

GANACHE:
4-oz (1/2 cup) good quality semisweet chocolate, chopped
1/2 cup heavy cream

While pies are in the freezer, prepare the ganache by adding the chocolate and cream to a medium microwave-safe bowl. Microwave 1 minute, stir, microwave in 30 second intervals, stirring after each until chocolate is melted and smooth.

Allow to cool until just barely warm, stirring occasionally. Ganache will thicken as it cools. Spoon over the peanut butter cups and spread with the back of a spoon. It is okay to allow some to drip over the edges.

GARNISHES:
1/4 cup chopped salted peanuts
1 1/2 tbsp smooth peanut butter
Mini chocolate chips

To garnish, melt the peanut butter and drizzle over the pies, sprinkle with the chopped peanuts and mini chocolate chips.

Return to freezer and freeze for at least 4 hours and up to a week.

To serve, remove only the amount needed and serve immediately. The pies will soften quickly.