Mini Chocolate Peanut Butter Pies are the perfect sweet treat for everyone! With a rich chocolate and creamy peanut butter filling, these bites are sure to please any crowd. They’re fun to make and even better to eat!
Why Make This Recipe
You should make these Mini Chocolate Peanut Butter Pies because they’re easy and delicious! They’re great for parties, family gatherings, or just a special dessert at home. Plus, who doesn’t love the classic combination of chocolate and peanut butter?
How to Make Mini Chocolate Peanut Butter Pies
Ingredients:
- 1 package of Oreo cookies (about 36 cookies)
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 cup semi-sweet chocolate chips
Directions:
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the Oreo crumbs with the melted butter until well combined.
- Press the mixture into the bottoms and sides of mini tart pans or a standard muffin tin to form crusts. Place in the refrigerator to chill.
- In a medium bowl, beat the peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip 1 cup of the heavy cream until stiff peaks form, then gently fold into the peanut butter mixture until fully combined.
- Divide the peanut butter filling among the prepared crusts, spreading evenly.
- In a small saucepan, heat the remaining 1/2 cup of heavy cream until it begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2-3 minutes, then stir until smooth.
- Pour the chocolate ganache over the peanut butter filling, spreading evenly.
- Refrigerate the pies for at least 2 hours or until the ganache is set.
How to Serve Mini Chocolate Peanut Butter Pies
Serve these mini pies cold straight from the refrigerator. They are perfect as individual desserts at a party or a sweet treat after dinner. You can add whipped cream or a drizzle of chocolate on top for an extra touch!
How to Store Mini Chocolate Peanut Butter Pies
Store the pies in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them for up to a month!
Tips to Make Mini Chocolate Peanut Butter Pies
- Make sure to crush the Oreo cookies into fine crumbs for the best crust.
- Let the chocolate ganache cool slightly before pouring it over the filling to avoid melting it.
- Prepare these pies a day in advance for the best flavor and texture.
Variation
You can easily switch up these pies! Try using different types of cookies for the crust, like chocolate chip or graham crackers. You can also add chopped nuts or a layer of fruit for added flavor.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works great if you like a little extra texture!
2. How long do these pies take to make?
The prep time is about 20 minutes, but don’t forget the 2 hours for chilling to set the ganache!
3. Can I make these pies ahead of time?
Absolutely! They are perfect to make ahead and keep in the fridge for a few days.
Mini Chocolate Peanut Butter Pies
Equipment
- Food Processor
- Mixing Bowl
- Mini Tart Pans
Ingredients
Ingredients
- 1 package Oreo cookies (about 36 cookies)
- 1/2 cup unsalted butter melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the Oreo crumbs with the melted butter until well combined.
- Press the mixture into the bottoms and sides of mini tart pans or a standard muffin tin to form crusts. Place in the refrigerator to chill.
- In a medium bowl, beat the peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip 1 cup of the heavy cream until stiff peaks form, then gently fold into the peanut butter mixture until fully combined.
- Divide the peanut butter filling among the prepared crusts, spreading evenly.
- In a small saucepan, heat the remaining 1/2 cup of heavy cream until it begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2-3 minutes, then stir until smooth.
- Pour the chocolate ganache over the peanut butter filling, spreading evenly.
- Refrigerate the pies for at least 2 hours or until the ganache is set.