Irresistible Mini Chocolate Peanut Butter Pies are the perfect combination of rich chocolate and creamy peanut butter, all in a bite-sized package! Here’s a simple recipe to make them at home:
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip)
For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
Instructions:
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Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well-coated and the crumbs are moist.
- Press the mixture into the bottoms of a muffin tin (you’ll need about 12 cups). Use a spoon or your fingers to press it down firmly.
- Bake for 8-10 minutes, then remove from the oven and let it cool completely.
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Make the peanut butter filling:
- In a large mixing bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping until fully incorporated.
- Spoon the peanut butter filling evenly into the cooled crusts, smoothing the tops with a spatula.
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Make the chocolate topping:
- In a small saucepan, melt the chocolate chips and butter together over low heat, stirring until smooth.
- Spoon a small amount of the melted chocolate over each peanut butter-filled crust, spreading it evenly.
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Chill and set:
- Refrigerate the pies for at least 3 hours, or until the filling is firm and the chocolate is set.
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Serve:
- Once set, remove the pies from the muffin tin. You can run a butter knife around the edges to help loosen them if needed.
- Serve chilled, and enjoy these decadent, bite-sized treats!
These mini pies are a crowd-pleaser, and the combination of chocolate and peanut butter is always irresistible!