Irresistible Mini Chocolate Peanut Butter Pies

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 Irresistible Mini Chocolate Peanut Butter Pies

Ingredients:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream (for chocolate ganache)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Chocolate chips for garnish
Directions:
  • 1. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottoms and sides of a muffin tin lined with cupcake liners. Refrigerate for 30 minutes.
  • 2. In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
  • 3. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
  • 4. Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.
  • 5. In a small saucepan, heat the 1/2 cup of heavy cream until it starts to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth.
  • 6. Pour the chocolate ganache over the peanut butter filling, spreading it evenly.
  • 7. Refrigerate the pies for at least 2 hours, or until set. Garnish with additional chocolate chips before serving.
  • Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 2 hours 25 minutes (including chilling time)
  • Calories: 350 kcal | Servings: 12

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