Lip-smacking Almost No-Bake Mini Chocolate Peanut Butter Pies

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LIP-SMACKING ALMOST NO-BAKE MINI CHOCOLATE PEANUT BUTTER PIES RECIPE

The procedures may look complicated but no! The crust is baked for merely 5-7 minutes. This delicious recipe is pro-beginner also because it is basically beating, blending, folding, and freezing. In addition, the ingredients here are easy to find. Maybe some of them are already sitting in your sideboards.

Please scroll down below to see the full printable recipe for this delicious Mini Chocolate Peanut Butter Pies !




Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Almost No-Bake Mini Chocolate Peanut Butter Pies Recipe

Graham Cracker Toffee Crust

  • 5 whole graham crackers ((the whole sheet)
  • 3 tablespoons unsalted butter (melted)
  • 1 tablespoon 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 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))
  1. Preheat oven to 350F. Line a 12 count muffin tin with muffin/cupcake liners.
  2. Add Graham Cracker Crust ingredients to food processor.
  3. Blend to a fine crumble.
  4. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners.
  5. Bake for 5-7 minutes or until lightly golden.
  6. Let cool. Set aside.
  7. Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.
  8. 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).
  9. Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended.
  10. Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top).
  11. Freeze for at least one hour.
  12. 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.
  13. Stir chocolate and heavy cream until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.).
  14. 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).
  15. To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner).
  16. Sprinkle with salted peanuts and mini chocolate chips.
  17. When ready to serve, serve IMMEDIATELY after removing from the freezer as the mini pies soften quickly. You can either serve with the or without the cupcake liners. Enjoy!

Recipe from: carlsbadcravings.com