Mini Chocolate Peanut Butter Pies
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.
Servings: 12 servings
Calories: 320kcal
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.
Notes
Serve cold straight from the refrigerator. Store in an airtight container in the fridge for up to 4 days or freeze for up to a month.
Nutrition
Calories: 320kcal | Fat: 22g