- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate, chopped
- 1/4 cup heavy cream (for ganache)
Equipment Needed
- Mixing bowl
- Muffin tin
- Mini muffin liners
- Whisk
- Rubber spatula
- Double boiler or microwave-safe bowl
- Measuring cups and spoons
Step-by-Step Instructions
When I first made these Mini Chocolate Peanut Butter Pies, I started by preheating my oven to 350°F. I combined the chocolate cookie crumbs, sugar, and melted butter in a mixing bowl. As I mixed, the sweet, chocolatey aroma filled the air, and I couldn’t help but sneak a taste of the crumbly mixture—definitely a good idea! Once everything was combined well, I spooned it into a mini muffin tin lined with liners, pressing it down into each cup to form a crust. I baked it for about 8 minutes, just long enough for the edges to crisp up.
While the crust cooled, I turned my attention to the peanut butter filling. In another mixing bowl, I whisked together the peanut butter, powdered sugar, heavy cream, and vanilla extract until it became smooth and creamy. I remember thinking how heavenly it smelled; I could practically feel my taste buds dancing in anticipation! I didn’t want to rush this part, so I took my time to mix and taste until it was just right—this is the secret to achieving the perfect balance of sweetness and nuttiness. (See the next page below to continue…)