Mini Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings. That doesn’t mean you won’t want five.
The filling is a whipped combination of cream cheese, sugar, toffee bits (you don’t taste the “crunch” – they just add a little something-something-something) and splashes of vanilla and cinnamon.
So really, you should make these Almost No Bake Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate lover, peanut butter lovers dream. Go, Be a dream maker.
Graham Cracker Toffee Crust
5 whole graham crackers (the whole sheet)
3 tablespoons unsalted butter, melted
1 tablespoon brown sugar
2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee bits)
Peanut Butter Pie Filling
1 cup heavy cream
6 ounces cream cheese, room temperature
1 cup smooth peanut butter
1 cup confectioners’ sugar
1/2 cup toffee bits (I use Heath Bits ‘O Brickle Toffee its)
Preheat oven to 350F. Line a 12 count regular size muffin tin with muffin/cupcake liners.
Add Graham Cracker Crust ingredients to food processor and blend to a fine crumble. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7 minutes or until lightly golden. Set aside.
Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.
To a separate mixing bowl (or remove heavy cream), using the same beaters, beat peanut butter and cream cheese until smooth. Add the confectioners' sugar, toffee bits, vanilla, cinnamon and salt and beat until smooth (it will be thick). Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended.
Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top). Freeze for at least one hour.
Meanwhile, prepare Chocolate Ganache by adding chocolate and heavy cream to a medium microwave-safe bow. Microwave for one minute stir, then microwave at 30-second intervals, stirring in between, until the chocolate is melted. Stir chocolate and heavy cream until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.). Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon (its okay if some spreads over the edges).
To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner), sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours up to 7 days.
When ready to serve, serve IMMEDIATELY after removing from the freezer as the mini pies soften quickly. You can either serve with the or without the cupcake liners.