MINI CHOCOLATE PEANUT BUTTER PIES

by Sheryl

Prep Time: 25 minutes | Cook Time: 7 minutes | Servings: 12

These small wonders are the best! Prepare your coffee or hot cocoa, sit and relax while you eat these amazing pies. I have listed all the ingredients but feel free to add the ingredients that you think will make this recipe perfect. Enjoy!

INGREDIENTS

Graham Cracker Toffee Crust:

5 whole graham cracker sheets
3 tablespoons unsalted butter, melted
1 tablespoon brown sugar
2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee Bits)

Peanut Butter Pie Filling:

1 cup heavy cream
6 oz. cream cheese, room temperature
1 cup smooth peanut butter
1 cup confectioners’ sugar
1/2 cup toffee bits (I use Heath Bits ‘O Brickle Toffee its)
2 teaspoons vanilla extract
1/4 teaspoon salt

Chocolate Ganache:

4 oz. quality semisweet chocolate, chopped
1/2 cup heavy cream

Garnish:

1/4 cup chopped salted peanuts
1 1/2 tablespoons smooth peanut butter
mini chocolate chips (optional)
chopped peanut butter cups (optional)

HOW TO MAKE MINI CHOCOLATE PEANUT BUTTER PIES

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Line a 12 muffin tin with cupcake liners.

Step 3: In a food processor, add in the Graham Cracker Crust and blend.

Step 4: Fill each liner with the crumbled Graham Crust.

Step 5: Place inside the oven and bake for 5 to 7 minutes or until it becomes golden in color then set aside.

Step 6: In a large mixing bowl, add in the heavy cream and beat using an electric mixer until the peaks form.

Step 7: In another large mixing bowl, add in the cream cheese and peanut butter. Beat until well mixed.

Step 8: Add in the toffee bits, vanilla, confectioners’ sugar, and salt. Beat until well combined and thick.

Step 9: Transfer the peanut butter mixture into the heavy cream and mix using a spatula until well combined.

Step 10: Fill each of the muffin tins with the mixture and place inside the fridge to chill for about 1 hour.

Step 11: Place the heavy cream inside the microwave and heat for about 90 seconds.

Step 12: Add in the chocolate and heat for another 1 minute until it becomes smooth.

Step 13: Spoon the Ganache on top of the peanut butter cups and spread using the pack of a spoon.

Step 14: Garnish with melted peanut butter and drizzle on top of the mini pies.

Step 15: Sprinkle the mini chocolate chips and salted peanut on top.

Step 16: Place inside the fridge for 4 to 7 hours.

Step 17: Serve and enjoy!

NOTE:

When to Garnish: Garnish after you have spooned the ganache on top.

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