Ingredients
- Graham Cracker Crumbs: 1½ cups (for the crust).
- Butter: ½ cup, melted.
- Creamy Peanut Butter: 1 cup.
- Powdered Sugar: ½ cup.
- Cream Cheese: 8 oz, softened.
- Heavy Cream: 1 cup (for the filling) + ½ cup (for the ganache).
- Semi-Sweet Chocolate Chips: 1 cup.
- Vanilla Extract: 1 teaspoon.
- Salt: A pinch.
- Chocolate Chips or Shavings: For garnish.
Instructions
Step 1: Prepare the Crust
- In a medium bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottoms and sides of a muffin tin lined with cupcake liners to form mini crusts.
- Refrigerate for 30 minutes to set.
Step 2: Make the Peanut Butter Filling
- In a large mixing bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture to create a light and creamy filling.
Step 3: Assemble the Pies
- Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.
Step 4: Prepare the Chocolate Ganache
- In a small saucepan, heat ½ cup heavy cream until just simmering.
- Remove from heat and add semi-sweet chocolate chips, stirring until melted and smooth.
- Pour the ganache over the peanut butter filling, spreading evenly.
Step 5: Chill and Serve
- Refrigerate the pies for at least 2 hours, or until set.
- Garnish with additional chocolate chips or shavings before serving.
Tips for Success
- Ensure the cream cheese is softened for a smoother filling.
- Chill the crusts thoroughly before adding the filling to prevent crumbling.
- Add a pinch of sea salt to the ganache for a salted chocolate twist.
Serving Suggestions
Pair these mini pies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. They’re perfect for parties, special occasions, or simply satisfying your sweet tooth!
Let me know if you try this recipe! 🍫🥜🥧