Mini Chocolate Peanut Butter Pies


Need I say more? Oh my God! My husband may propose to me again. He LOVES peanut butter and mixed with chocolate in mini pie form?! Heaven on earth. He actually sent me this recipe in an email a few weeks back. So of course I had to make them for him… and me… and our son ๐Ÿ™‚ They are just too good! The toffee really makes them, I seriously did not know how much I liked it! So note to self and a note to you all, do not leave out any ingredients!

Even though there are a lot of steps, they are pretty easy to make. Be sure to read the entire recipe before starting. So come on! Let’s go make people happy and prepare these proposal worthy pies….

Here’s a picture of some of the ingredients so you can see what I used:

What you will need:

Muffin tin lined with 12 cupcake liners

For the crust:

3/4 cup finely crushed graham crackers
3 tablespoons butter, melted
1 tablespoon brown sugar
2 tablespoons toffee bits

For the filling:

1 cup heavy cream
6 ounces cream cheese at room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup toffee bits
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
Dash of salt

For the chocolate ganache:

4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream

For the topping:

1/4 cup chopped salted peanuts
2 tablespoons creamy peanut butter
Mini chocolate chips

To make the crust:

Preheat oven to 350 degrees fahrenheit. In a bowl, stir together graham cracker crumbs, melted butter, brown sugar and toffee bits until combined. Place about a tablespoon at the bottom of each cupcake liner. Press down gently with the back of a spoon. Bake for 5-6 minutes. Set aside.

To make the filling:

In a large bowl (or the bowl of your electric mixer), beat 1 cup of heavy cream until stiff peaks form. Put in the freezer while you continue to make the filling.

In another large bowl, beat together cream cheese and peanut butter until creamy. Add in powdered sugar, toffee bits, vanilla, cinnamon and salt and mix until combined. The mixture will be thick. Scoop it into the whipped cream and gently fold together until everything is combined.

Spoon this mixture into the muffin tin. Fill each cup to the top and make sure the tops are smooth and even. Freeze for about an hour.

To make the ganache:

This ganache is one of my favorite things of life! Seriously, so simple yet so delicious. In a glass bowl (I just used a cereal bowl) put both ingredients. Microwave for 30 seconds, stir well, microwave again for 20 seconds, stir well, microwave one more time for about 20 seconds and stir until chocolate is completely melted. If you need to put it in the microwave again, do so for only 10 seconds. Stirring is the key. Let cool for a few minutes, stirring frequently.

Using a big spoon, pour over the peanut butter cups. It’s ok if it spills over. Set aside while you make the toppings.

Microwave theย peanut butter in a small bowl for about 20 seconds. Stir and then drizzle over the peanut cups. I put mine in a ziplock bag and cut a corner. Sprinkle the chopped peanuts and chocolate chips on top and put in freezer for at least 4 hours before serving.

These are best served 5-10 minutes after being removed from the freezer as they melt pretty quickly

Store covered in the freezer for up to a week.

Peanuts, chocolate, toffee bits, chopped peanuts….. Drool

 

You really can’t get any prettier than this ๐Ÿ™‚

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