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.
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)
Instructions
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.
