Tasteful little pies with creamy peanut butter filling and rich chocolate ganache on top. Sprinkled with a handful of mini chocolate chips and crushed peanuts, these little desserts are tempting you to take them.
That creamy filling was so soft and I was skeptical at first that it would stand firm on the top of the crust. Thankful for the muffin liners, I filled them with this soft and delicious cream and put them into the freezer for an hour to be sure that it would be safe to get the liners off. Then I proudly took them off and enjoyed the tempting dessert looks.
I’m sure that this was not the last time I have made these. Everyone loved it and asked for the recipe. The best combination of cheese, chocolate and peanut butter came together in one little muffin pie.
Mini Chocolate Peanut Butter Pie Cups
Ingredients
- Little pies graham crust
- 2 cups crushed graham crackers
- 3 tbsp melted butter
- 1 tbsp brown sugar
- 2 tbsp toffee bits
- Peanut butter filling
- 1 cup heavy cream
- 6 ounces cream cheese
- 1 cup peanut butter
- 1 cup confectioners sugar
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup toffee bits
- Chocolate ganache
- 1/2 cup heavy cream
- 4 ounces chopped chocolate
Instructions
- Preheat the oven to 350 F degrees. Prepare the muffin tin with muffin liners. In each of them put 2 tablespoons of graham mixture and form little crusts. Bake for 5-7 minutes. Combine all the ingredients for peanut butter filling and pour on each little pie crust. Freeze it for an hour. Prepare the chocolate ganache in the microwave oven and cover every little pie. Garnish with crushed peanuts and mini chocolate chips.
