Dear Friends,
Today I started the workday in my pj's due to ice on the roads, I got in a little downtime at work as I waited for my computer to be fixed, I had a pretty great workout, and I packed for SAN DIEGO! This time tomorrow I'll be in my king size bed in my own hotel room minutes walk from big ocean-like water. I lead a pretty fantastic life.
I'm going to go to bed now, but I just wanted to share my excitement and gratitude to the universe. I'm blessed in so many glorious ways.
Love,
Amber
P.S. I am grateful for my family and friends, some of whom I get to see this week in my travels; the ability to travel for work-related tasks to amazing places; airplanes; ineffectual ice storms; IT repairmen; my roommate; yummy apples; and running shoes.
Oh sweet heavens! Yes please :-)
Ingredients:
Crust
1 Pillsbury® refrigerated pie crust, softened as directed on box
Filling
1 bag (14 oz) caramels, unwrapped
1/4 cup milk
1 1/2 cups Spanish peanuts
1 can (14 oz) sweetened condensed milk
1 egg, beaten
1/3 cup peanut butter
8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
Topping
1 bar (1.55 oz) milk chocolate candy, melted
1/4 cup Spanish peanuts
1/4 teaspoon kosher (coarse) salt
Directions:
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.
- Reduce oven temperature to 350°F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.