For the Pickles
• 1 jar Farmer's Garden by Vlasic Kosher Dill Spears
• 2 eggs
• hot sauce, to taste
• salt and fresh ground pepper, to taste
• 1/2 cup Italian Style Bread Crumbs
• cooking spray
• For the Peanut Butter Frosting Dip
• 4-oz. (half of a block) cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup peanut butter
• 1 teaspoon pure vanilla extract

• Preheat broiler to high.
• Line a baking sheet with foil and set a rack over the baking sheet; spray with cooking spray and set aside.
• Drain and dry all pickle-spears with paper towel; set aside.
• In a mixing bowl, whisk together eggs, hot sauce, salt and pepper.
• Place the bread crumbs in a shallow dish.
• Dip each pickle in the egg mixture, then roll the pickle in the bread crumbs.
• Place all the prepared pickles on the previously prepared rack.
• Lightly spray all the pickles with cooking spray.
• Broil for 4 minutes.
• Remove from oven; turn over all the pickles, lightly spray with cooking spray and broil for an additional 2 to 3 minutes, or until golden brown.
• Remove from oven and set aside.
  Prepare Peanut Butter Frosting Dip
• In your mixer's bowl, combine cream cheese and powdered sugar; mix until creamy.
• Add peanut butter and vanilla; continue to beat until smooth and well incorporated.
• Pour frosting in a dipping bowl and serve.