Ingredient:
1 Pillsbury refrigerated pie crust, softened as directed on box
1/3 cup Jif Chocolate Flavored Hazelnut Spread
1/2 cup miniature semisweet chocolate chips
1/2 package (12 cookies) Pillsbury Ready to Bake! refrigerated sugar cookies
1/2 cup toffee bits
1/4 tsp (kosher or sea) coarse salt
Method:
Heat oven to 350°F. Unroll pie crust on ungreased cookie sheet; prick generously with fork. Bake 5 minutes. Spread chocolate hazelnut spread evenly over crust to within 1/4 inch of edge. Sprinkle with chocolate chips.
Cut sugar cookies in half horizontally. Place over chocolate hazelnut spread, 1/2 inch from edge and about 1 inch apart. Sprinkle with toffee bits and salt. Bake 20 to 25 minutes or until pie crust edges are golden brown. Cool 30 minutes; cut into wedges.
1 Pillsbury refrigerated pie crust, softened as directed on box
1/3 cup Jif Chocolate Flavored Hazelnut Spread
1/2 cup miniature semisweet chocolate chips
1/2 package (12 cookies) Pillsbury Ready to Bake! refrigerated sugar cookies
1/2 cup toffee bits
1/4 tsp (kosher or sea) coarse salt
Method:
Heat oven to 350°F. Unroll pie crust on ungreased cookie sheet; prick generously with fork. Bake 5 minutes. Spread chocolate hazelnut spread evenly over crust to within 1/4 inch of edge. Sprinkle with chocolate chips.
Cut sugar cookies in half horizontally. Place over chocolate hazelnut spread, 1/2 inch from edge and about 1 inch apart. Sprinkle with toffee bits and salt. Bake 20 to 25 minutes or until pie crust edges are golden brown. Cool 30 minutes; cut into wedges.
