Description
These mini chocolate peanut butter pies are a decadent treat that combines rich chocolate and creamy peanut butter in a bite-sized dessert. Perfect for parties, holidays, or just when you need a quick indulgence, they’re easy to make and don’t require baking!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (about 20 chocolate sandwich cookies, crushed)
- 4 tbsp unsalted butter, melted
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip), thawed
For the Chocolate Ganache Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For Garnish (Optional):
- Mini chocolate chips
- Crushed peanuts
- Whipped cream
Instructions
- Prepare the Crust:
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
- Press the mixture into the bottoms of a mini muffin tin or silicone cupcake molds to form the crusts. Chill in the refrigerator for at least 20 minutes to set.
- Make the Peanut Butter Filling:
- In a large mixing bowl, beat the peanut butter and cream cheese together until smooth.
- Add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Fold in the whipped topping until the mixture is light and fluffy.
- Fill the Crusts:
- Spoon or pipe the peanut butter mixture onto the chilled crusts, filling each one evenly. Smooth the tops with a spatula.
- Prepare the Chocolate Ganache:
- In a microwave-safe bowl, heat the chocolate chips and heavy cream in 20-second intervals, stirring in between, until smooth and glossy. Let cool slightly.
- Drizzle or spread the ganache over the tops of the peanut butter filling.
- Garnish and Chill:
- Add mini chocolate chips, crushed peanuts, or a dollop of whipped cream on top, if desired.
- Refrigerate for at least 1 hour before serving to allow the pies to set.
- Serve:
- Carefully remove the mini pies from the muffin tin or molds and serve chilled.
Notes
- You can use graham cracker crumbs instead of chocolate cookies for a lighter crust.
- To make this dessert even easier, use pre-made mini graham cracker or chocolate pie crusts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.