How to make it

  • Preheat oven to 350 degrees.
  • Using square brownie muffin pans, line with foil/paper muffin liners and use fingers to fit as squares.
  • In food processor, mix together crust ingredients. Spoon evenly into square muffin pan, using fingers (or spoon) to pat down. Bake for 7 minutes. Let cool.
  • Using stand mixer and beater whip heavy whipping cream until stiff peaks form and set aside. Using flat blade, add all remaining filling ingredients (except whipped cream). Remove from stand and fold in the whipped cream until mixed. Spoon filling into each square muffin pan and place in freezer for 1 hour. See Photo
  • Melt chocolate chips and 1/2 cup heavy whipping cream in microwave in 30 second intervals (stirring after each 30 seconds) until melted and mixed. Spoon chocolate mixture onto each square muffin. Using cake frosting with small hole tip, pipe creamy peanut butter in zig-zag pattern on each muffin square. Sprinkle chopped peanuts and mini chocolate chips.
  • Remove muffin liners just before serving.
Square brownie muffin pan (made by Pampered Chef) with muffin liners formed to fit.   Close
Filling into prebaked crust squares.   Close

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