Chocolate Peanut Butter Toffee Mini Pies
From jones2888 8 years agoIngredients
- 1. Crust shopping list
- .....5 whole graham crackers shopping list
- .....3 tablespoons melted unsalted butter shopping list
- .....1 tablespoons brown sugar shopping list
- .....2 tablespoons toffee bits shopping list
- 2. Peanut butter Pie Filling shopping list
- .....1 cup heavy cream shopping list
- .....6 ounces cream cheese, room temperature shopping list
- .....1 cup smooth peanut butter shopping list
- .....1 cup confectioners' sugar shopping list
- .....1/2 cup toffee bits shopping list
- .....2 teaspoons pure vanilla extract shopping list
- .....1/2 teaspoon cinnamon shopping list
- .....1/4 teaspoon salt shopping list
- 3. chocolate Ganache shopping list
- .....4 ounces quality semisweet chocolate, chopped (1/2 cup) shopping list
- .....1/2 cup heavy cream shopping list
- 4. Garnish shopping list
- .....1/4 cup chopped salted peanuts shopping list
- .....1 1/2 tablespoons smooth peanut butter shopping list
- .....mini chocolate chips shopping list
How to make it
- Preheat oven to 350F. Line a 12 count 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 as the mini pies soften quickly.
People Who Like This Dish 4
- clbacon Birmingham, AL
- cuddy1849 Cambridge, ID
- DIZ3 Nowhere
- jones2888 Columbus, OH
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments