ALMOST NO BAKE MINI CHOCOLATE PEANUT BUTTER PIES

Mini Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings.  That doesn’t mean you won’t want five.

Patrick and I were lazying around one night with nothing on TV, nothing on Netflix.  He was manning the controls when he stopped at Pioneer Woman. “Let’s watch this!”  he said.  Honestly, I think he was more excited about it than I was.  But as Ree began making her Peanut Butter Pie, I got excited, very excited.

And when I say, “my version,”  I mean mini adorable and delicious with chocolate (you can’t have peanut butter without chocolate!) with a buttery graham cracker crust that gets processed with toffee bits for a Toffee Graham Cracker Crust.  Perfection.  You bake these mini crusts for about five minutes so that is why this is an ALMOST no bake recipe.  Baking helps the crust bind together so it doesn’t crumble all over when you bite into the mini pies because you don’t want to miss a crumb of this crust.  The Toffee Graham Cracker crusts are delish but not overpowering – the perfect compliment to the peanut butter filling.

ALMOST NO BAKE MINI CHOCOLATE PEANUT BUTTER PIES
ALMOST NO BAKE MINI CHOCOLATE PEANUT BUTTER PIES

INGREDIENTS

Graham Cracker Toffee Crust

  • 5 whole graham crackers (the whole sheet)
  • 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 ounces 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 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 (optional)

INSTRUCTIONS

  1. Preheat oven to 350F. Line a 12 count muffin tin with muffin/cupcake liners.
  2. 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.
  3. Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.

You can find complete recipes of this ALMOST NO BAKE MINI CHOCOLATE PEANUT BUTTER PIES in carlsbadcravings.com

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