Chocolate Peanut Butter Pie Cups
User Reviews
5.0
6 reviews
Excellent
Chocolate Peanut Butter Pie Cups
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These Mini Chocolate Peanut Butter Pies are no bake, easy to assemble, and taste amazing. If you're a peanut butter lover, this dessert is for you!
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Ingredients
Crust Ingredients
- 1 1/2 cups Graham cracker crumbs
- 2 Tablespoons butter (melted)
- 1 Tablespoon sugar
Filling Ingredients
- 8 ounces cream cheese (softened)
- 1 cup heavy cream (plus a few drops extra)
- 1 1/4 cups powdered sugar
- 1 cup smooth peanut butter
- 1 Tablespoon vanilla
Chocolate Ganache Ingredients
- 3 squares of Chocolate Almond Bark
- 1/2 cup heavy cream
Toppings
- mini chocolate chips
- HEATH - Bit's o' brickle - toffee bits
- Peanuts - chopped - Optional
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Instructions
- Crust Directions
- Line a 12 count muffin tin with cupcake liners.
- Place the 2 Tablespoons of butter in a microwave safe bowl, and melt butter in the microwave.
- Remove bowl from microwave, and add the graham cracker crumbs, and sugar, and stir to coat the graham cracker crumbs.
- Place a heaping Tablespoon (a little more if needed) in the cupcake liners, and press evenly with fingers and the back of a spoon to smooth.
- Place the muffin tin in the freezer.
- Filling Directions
- Place the softened cream cheese in the mixing bowl of a stand mixer, and mix until the cream cheese is smooth and creamy.
- Add the heavy cream, and blend on low until all the cream and cream cheese are well blended.
- Add the peanut butter and vanilla, and blend well.
- Add the powdered sugar, a little at a time, and blend on medium until all powdered sugar has been added.
- Add a few more drops of cream, and mix again.
- Remove the muffin tin from the freezer, and fill the cupcake liners 3/4 of the way full with the peanut butter mixture. Place the muffin tin back in the freezer. Leave the peanut butter mixture in the freezer for at least 4 hours, or overnight.
- Chocolate Ganache Directions
- When the peanut butter filling is set, make the topping.
- In a microwave safe bowl, add the chocolate almond bark and cream, and microwave for 30 seconds, stirring after 15 seconds.
- Repeat until melted.
- With a Tablespoon, spoon the chocolate ganache on the top of the peanut butter filling.
- Add or top the chocolate with mini chocolate chips, and Heath Toffee bits o' brickle.
- Place the muffin tin back in the freezer for at least 2 hours, or overnight for best results.
- When ready to serve, remove the mini pies from the muffin tin, remove cupcake liners from the pies, and serve on dessert plates.
- Enjoy!
Notes
- Makes 10-12 regular size muffin tin or 6-8 jumbo.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Cholesterol
51mg
(17%)
Sodium
308mg
(13%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
625IU
(13%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 51mg | 17% |
| Sodium | 308mg | 13% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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