Description
Irresistible mini chocolate peanut butter pies blend rich chocolate ganache with creamy peanut butter filling in perfectly portioned bites. Delicate chocolate crusts and silky smooth layers deliver pure dessert bliss that will make your taste buds dance with sweet satisfaction.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (375 milliliters) chocolate cookie crumbs
- 1 cup (240 milliliters) creamy peanut butter
- 8 ounces (225 grams) cream cheese
- ½ cup (120 milliliters) semi-sweet chocolate chips
Binding and Sweetening Ingredients:
- 4 tablespoons (60 milliliters) unsalted butter
- 1 cup (240 milliliters) powdered sugar
- ¼ cup (60 milliliters) heavy cream
Flavoring and Garnish Ingredients:
- 1 teaspoon (5 milliliters) vanilla extract
- 1 cup (240 milliliters) whipped topping
- Mini chocolate chips
- Crushed peanuts
- Whipped cream
Instructions
- Pulverize chocolate cookies into fine crumbs and blend thoroughly with melted butter, creating a cohesive base mixture.
- Gently press the crumb mixture into mini muffin cavities, forming uniform compact crusts with smooth edges.
- Refrigerate the prepared crusts for approximately 20 minutes to stabilize their structure.
- Whip cream cheese and peanut butter together until achieving a silky, homogeneous texture without lumps.
- Incorporate powdered sugar and vanilla extract, stirring until the mixture becomes completely integrated and smooth.
- Delicately fold whipped topping into the peanut butter mixture, creating a light, airy filling with consistent texture.
- Transfer the peanut butter filling into a piping bag or spoon, carefully distributing the mixture evenly across chilled crusts.
- Smooth the filling’s surface using a small offset spatula to create clean, professional-looking mini pies.
- Melt chocolate chips with heavy cream in short microwave intervals, stirring between each to prevent scorching and create a glossy ganache.
- Allow the ganache to cool slightly, then elegantly drizzle or spread over the peanut butter filling.
- Optional: Sprinkle crushed peanuts or mini chocolate chips on top for additional texture and visual appeal.
- Chill the assembled mini pies for a minimum of one hour to allow complete setting and flavor melding.
- Gently extract the pies from the muffin tin, serving them cold for optimal taste and presentation.
Notes
- Swap cookie crumbs with gluten-free alternatives like ground nuts or gluten-free graham crackers for those with wheat sensitivities.
- Use low-fat cream cheese and reduced-sugar peanut butter to create a lighter, healthier version of these decadent mini pies.
- Freeze extra pies for up to 2 weeks by wrapping individually in plastic wrap, creating a make-ahead dessert perfect for unexpected guests.
- Create dairy-free versions by substituting cream cheese with coconut cream and using dairy-free chocolate chips for the ganache.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg