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Chocolate Peanut Butter Mini Pies

By Eat More Chocolate Team    ,   

August 16, 2015

4.0 1

You should make these Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate, peanut butter lovers dream.

  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins

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Directions

Preheat oven to 350F. Line a 12 count muffin tin with muffin/cupcake liners.

Add Graham Cracker Crust ingredients to food processor and blend to a fine crumble. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7 minutes or until lightly golden. Set aside.

Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.

To a separate mixing bowl (or remove heavy cream), using the same beaters, beat peanut butter and cream cheese until smooth. Add the confectioners' sugar, toffee bits, vanilla, cinnamon and salt and beat until smooth (it will be thick). Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended.

Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top). Freeze for at least one hour.

Meanwhile, prepare Chocolate Ganache by adding chocolate and heavy cream to a medium microwave-safe bow. Microwave for one minute stir, then microwave at 30-second intervals, stirring in between, until the chocolate is melted. Stir chocolate and heavy cream until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.). Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon (its okay if some spreads over the edges).

To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner), sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours up to 7 days.

When ready to serve, serve immediately as the mini pies soften quickly.

Ingredients

Graham Cracker Toffee Crust

5 whole graham crackers

3 tablespoons melted unsalted butter

1 tablespoons brown sugar

2 tablespoons toffee bits

Peanut Butter Pie Filling

1 cup heavy cream

6 ounces cream cheese, room temperature

1 cup smooth peanut butter

1 cup confectioners' sugar

1/2 cup toffee bits

2 teaspoons pure vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

Chocolate Ganache

4 ounces quality semisweet chocolate, chopped (1/2 cup)

1/2 cup heavy cream

Garnish

1/4 cup chopped salted peanuts

1 1/2 tablespoons smooth peanut butter

mini chocolate chips

00:00

2 Reviews

Sue

March 14, 2016

A few months ago, I made this recipe and followed it exactly. While it was tasty, we decided next time we would omit the cinnamon. After the 4 hour freeze, we sampled them and decided we didn’t care for them frozen. So I moved them to the fridge and we liked them much better.

Today, I made a variation of this recipe for Pi Day. I made one big pie instead of mini pies. I didn’t have any graham crackers, so I used a pretzel crust recipe. I also used 3 crushed Butterfinger candy bars instead of toffee and another sprinkled on top. We loved it much more, but that’s probably because we love Butterfingers. It would be tasty with either crust.

Next time, I will probably do the mini-pies again as that helps with portion control! 🙂

Diane lauderba

November 30, 2015

Deliciously creamy had a great sweet and salty taste it was very good

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