3
chocolate-covered peanut, caramel and nougat candy bars (2.07 oz each), unwrapped, chopped
2
tablespoons chocolate topping, heated
2
tablespoons fat-free caramel topping, heated
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Steps
1
Heat oven to 450°F. Remove pie crust from pouch; unroll on ungreased large cookie sheet. If desired, flute edge. Generously prick crust with fork.
2
Bake 8 to 10 minutes or until lightly browned. Cool completely, about 15 minutes.
3
Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency.
4
Spread peanut butter mixture over cooled baked crust. Sprinkle evenly with chopped candy; drizzle with chocolate and caramel toppings. Cut into wedges to serve.
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Make this yummy treat up to six hours ahead but cut it into wedges just before serving.
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