Mini Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings. That doesn’t mean you won’t want five.
And then I was so excited, I had to make my very own version of peanut butter pie ASAP.
And when I say, “my version,” I mean mini adorable and delicious with chocolate (you can’t have peanut butter without chocolate!) with a buttery graham cracker crust that gets processed with toffee bits for a Toffee Graham Cracker Crust. Perfection. You bake these mini crusts for about five minutes so that is why this is an ALMOST no bake recipe. Baking helps the crust bind together so it doesn’t crumble all over when you bite into the mini pies because you don’t want to miss a crumb of this crust. The Toffee Graham Cracker crusts are delish but not overpowering – the perfect compliment to the peanut butter filling.
The filling is a whipped combination of cream cheese, sugar, toffee bits (you don’t taste the “crunch” – they just add a little something-something-something) and splashes of vanilla and cinnamon.
Once this peanut butter/sugar mixture is nice and creamy, you fold in your freshly whipped heavy cream to create a fluffy, silky, creamy peanut butter filling..mmmmmmmm…..(you are going to want to lick the bowl clean and you can! because it doesn’t have eggs…not that that usually stops me…)
Top your Toffee Graham Cracker Crust with the whipped splendor and freeze for at least one hour to harden…
Then top with your easy microwavable ganache of chocolate and heavy cream. I hardly use heavy cream when I cook, so its okay if I make up for its absence in my baking, right?
Garnish your adorable mini pies as desired with drizzles of melted peanut butter, chopped peanuts and mini chocolate chips (optional but they they exponentially raise the already high cuteness factor), and freeze at least 4 hours up to as long as you like. I said 7 days in the directions – but I think they would keep longer than that – but they wouldn’t last longer than that if I lived in your house. Because these mini pies’ rich, creamy, peanut butter sweetness crowned with silky chocolate are too much for me to resist. Just wait.
Once ready to devour, serve immediately as they tend to soften quickly. But get consumed even quicker.
So really, you should make these Almost No Bake Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate lover, peanut butter lovers dream. Go, Be a dream maker.
| Prep Time | 20 minutes |
| Cook Time | 7 minutes |
| Servings |
- 5 whole graham crackers (the whole sheet)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee bits)
- 1 cup heavy cream
- 6 ounces cream cheese, room temperature
- 1 cup smooth peanut butter
- 1 cup confectioners’ sugar
- 1/2 cup toffee bits (I use Heath Bits ‘O Brickle Toffee its)
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 ounces quality semisweet chocolate, chopped (1/2 cup)
- 1/2 cup heavy cream
- 1/4 cup chopped salted peanuts
- 1 1/2 tablespoons smooth peanut butter
- mini chocolate chips (optional)
Ingredients Graham Cracker Toffee Crust
Peanut Butter Pie Filling
Chocolate Ganache
Garnish
| Rate this recipe! |
- Preheat oven to 350F. Line a 12 count regular size 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 after removing from the freezer as the mini pies soften quickly. You can either serve with the or without the cupcake liners.
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Melissa says
Holy yum! As for Netflix, have you guys tried Psych or Merlin? Both fun, clean shows!
Jen says
No I haven’t, thank you so much for the recommendations! I am adding them to my queue!
Lisa @ Healthy Nibbles & Bits says
I am soo going to be a dream maker. These mini pies look so tasty, Jen!! I just love chocolate and peanut butter treats.
Jen says
Me too! Chocolate and peanut butter are the best! Thanks so much Lisa!
Stacie A. says
I made these a couple weeks ago for my book club group. So so yummy! The cinnamon really stands out, but in a good way. They do get soft pretty quick, so eat them as soon as you can after taking them out of the freezer. Thanks for the awesome recipe!
Jen says
Hi Stacie, I am so happy you and your book club enjoyed these – what a fun dessert to bring! Thank you!
Sheena says
I just made these and am super excited for them to be ready to come out of the oven. Thanks for sharing!
Jen says
Hope you love them! 🙂
Amanda Hill says
Do you have a calorie count on these babies? They are AWESOME !!!
Jen says
Thanks Amanda! I haven’t done a calorie count on them but you can get that by going to http://www.myfitnesspal.com/recipe/calculator
membuat donat kentang says
thankyou for sharing
Jen says
You are so welcome!!
Sara says
These look amazing! I just did everything but the ganache and they’re in the freezer now! Question though–do you leave the cupcake liners on until serving and let the eaters peel them off? Peel them off before serving? Or before doing the ganache?
Thanks so much!!! 🙂
-Sara
Jen says
Hi Sara! Sorry I have been out of town and am just seeing your question. Because these soften so quickly, I leave the cupcake wrappers while adding the ganache then either you or the eaters can peel off the wrapper. Hope you liked them!
kushi says
Drooling.. They look gorgeous and lovely combo . WIsh I could grab one right now 🙂
Jen says
Thank you so much Kushi! I wish I could give one to you!!
Jonelle says
I made these for the family and everyone loved them. I am not a fan of semisweet chocolate so I think next time I will use milk chocolate. I also used Heath toffee bits. I kept them in the freezer until serving time and peeled off the wrapper right before serving. All in all they were a huge hit!
Jen says
Hi Jonelle, I am so happy to hear everyone loved them! and I am sure they would be delicious with dark chocolate as well – yum! Thanks!!
Abbi says
These mini peanut butter pies look so good! Hoping to make them this week. I was wondering if they can be frozen and stored for a bit. I plan on making as an additional dessert for Thanksgiving but we are a very small group this year. I want to freeze the rest for another time. Will they be okay in the freezer? Thanks!
Jen says
Absolutely! I would actually freeze all of them and then only remove the ones you are going to eat when serving as they soften quickly. The rest will should stay good in the freezer for quite some time. Enjoy and have a Happy Thanksgiving!
Tiffany says
Hi, these look AMAZING. I love peanut butter pie but can hardly find ones I want to try but these I want to make for Thanksgiving! I was wondering if I could use all the same ingredients but leave out the toffee & not change the rest of the measurements? Not a fan of toffee unfortunately.
Jen says
Hi Tiffany, you can definitely leave out the toffee and keep the measurements the same and they will still be delicious. Enjoy and have a Happy Thanksgiving!
Carolyn says
Toffee and graham is my second favorite flavor combination and peanut butter chocolate is obviously my favorite. These are a must make for me! Great idea!
Jen says
Thank you so much Carolyn! We must be foodie taste bud soul mates! I hope you love these!!
Jillian says
Can this be made in a tart pan? instead of small individual ones?
Jen says
Hi Jillian, yes that should be just fine, enjoy!
Sherry says
I made these mini pies this weekend with Butterfinger pieces and they are yummy!! Mine do not get too soft when left in the refrigerator. Thanks for sharing.
Jen says
butterfinger is my fav – LOVE that addition! You are so welcome Sherry, thank YOU for commenting :)!
Karrin says
I have graham crackers crumbs in my cupboard so how many would I use to equal 5 whole graham crackers?
Jen says
Hi Karrin, the easiest way to make these with graham cracker crumbs is to measure out a heaping tablespoon for each muffin cup – so 12 heaping tablespoons crumbs. Hope this helps!
donna giblin says
I made these for a bbq on Sunday and they were “over the top delicious”. I cannot wait to share them again with a different crowd of people!
Jen says
YAY! I’m thrilled at your “over the top delicious” review – thank you so much!
Christina says
Hello jen i would love to make these and bring them to work for someone’s birthday but we do not have a freezer in the office if i store them in the freezer over night and put them in the refrigerator for a few hours during the day do you think they would hold? Thank you
Jen says
Hi Christina, I think if you freeze them and then refrigerate them they should be fine – but if possible maybe freeze them for a full 24 hours. Good luck! and you are the nicest co-worker!
Kelly says
This toffee crust has me intrigued!
Jen says
It just adds a little something something extra, hope you love them! Thanks Kelly!
Gayatri Mantra says
This sounds amazingly delicious!
Jen says
Thank you so much!
Koree says
I made these last weekend. So good, but VERY rich! My family loved them!
Jen says
Awesome Koree, I love hearing that your family loved them, thank you!
pamela stack says
yes I want to to know can I use half and half instead of heavy cream it is kind of pricey to make these MINI CHOCOLATE PEANUT BUTTER PIES
Jen says
Hi Pamela, I wouldn’t recommend half and half. Sorry!
yvonne says
Hi Jen..these look amazing and oh soo delicious. I would love to make them, however, because I am lactose intolerant, is there a substitution for using cream cheese. Or should I omit it?
Jen says
Hi Yvonne, I am so sorry but I don’t think these can be made without cream cheese – it really is an important part of the recipe. Sorry!
TerraD says
I am allergic to almonds, so I couldn’t use the Heath bits. I crushed up Werther’s hard caramels instead, and it was great! These are so beautiful and delicious!
I took them to my Bunco night, and they were a big hit. Someone mentioned wanting more chocolate, so I may try with chocolate graham crackers in the future.
Thank you for this fantastic recipe!
Jen says
Hi Terra, what a fabulous idea to use crushed up Werther’s – I wouldn’t have thought of that! So happy everyone loved them and I agree – more chocolate is always a good thing:)
Yvonne Brandt says
Another one here who appreciates Terra’s suggestion – Werther’s hard caramels. I have no idea where to get those toffee bits here in Denmark and Werther’s are available everywhere here :0)
Yvonne
Missy says
These are the most gorgeous peanut butter pies I’ve ever seen.
Jen says
You are too nice Missy, thank you so much!
Barbara says
I know this is an old post but new to me. Wanted to make these gluten free so need to use gf graham crackers which don’t come in sheets so do you know what the approximate measurement is for the graham cracker crumbs would be? Thanks. Love your recipes.
Jen says
Hi Barbara, I love comments on my old recipes – they are like old friends that I still love but don’t see often enough so thank you! I would use a heaping 3/4 cup crumbs. Hope that helps!
Karen says
Once again, Jen, you are the BOMB! I’m making these tomorrow night for Friday night. Do I freeze them after spooning the Ganache on and adding the garnishes of melted peanut butter, peanuts and mini choc chips? Thnx, Jen!
Jen says
Hi Karen! I would freeze them and then when ready to serve add the Ganache and garnishes. Enjoy!
Alabaster says
I don’t know what graham crackers are (we don’t have them in NZ) so I used oreos. I couldn’t find toffee bits either so I just made them without but they were still really good. I used just a normal block of chocolate because semi sweetened chocolate seems pointless. If I’m going to have something sweet, I’m gong to have something SWEET!
Jen says
HI Alabaster all the way from NZ! Sorry I am just getting back to you as I had surgery this week and have been totally out of it 🙂 but thank you so much for your comment! I am so happy these turned out delicious with Oreos and your “block of chocolate” is making me crave chocolate right now!
Jamie says
Hi there! I just came across this recipe, and I think I need to make this. Soon. I remember when the peanut butter pie was making the blog rounds, BUT I really like your idea of the mini size. I’m a big fan of texture, and this seems to up the ratio of crunchy, while lessening the mass of cold PB to a more reasonable size. Plus, when you start adding ganache, peanuts, and a drizzle or two… really, what could be more right? 🙂
Jen says
Hi Jamie, I’m so sorry for the delay as I had surgery this week but thank you so much for your comment! I 100% agree – its all about ratio and these mini pies seem to be perfect in my opinion. I hope you can make them soon and love them!
Elise says
I made these and they were very delicious! Turned out very well but were definitely very sweet. I was just wondering if you had intended the recipe to be for natural peanut butter or kraft peanut butter? Thanks!
Jen says
Hi Elise, so happy you liked them! I did intend them to not be natural peanut butter – you could cut back on the sugar next time if you wish 🙂
Nicole says
Hello Jen
You’ve got many amazing recipes here and oh my gosh, I just want ALL of them. I’m totally drooling over here!
Jen says
Thank you so much Nicole! It can be hard to decide what to make first! I have a hard time just trying to decide what to share/post! I hope you have fun trying them ALL 🙂
Agness of Run Agness Run says
What a delicious dessert, Jen! I love this peanut butter pie!
Jen says
Thank you! Peanut butter and chocolate are one of my favorite combos – and everything is better mini!
Kristina says
Hi! Quick question, are these mini-muffin size or regular muffin size? I’m not sure which liners to use. Looking forward to making for Easter!!
Jen says
These are regular size, enjoy!
Melissa says
Could I use Cool Whip instead of heavy cream?
These look decadent and delicious!
Jen says
Hi Melissa, I haven’t tried this before in this particular recipe but it should work just fine, enjoy!
Deborah says
These came out great! Thank you so much! I would post a picture but not sure how to!
Jen says
Awesome Deborah, so happy you loved them! Thank you!
Sandra Watts says
Awesome recipes! Wanna make that almost no bake mini chocolate peanut butter pie!
Jen says
Thank you Sandra! I hope you love them!
Krystina says
How long do you think they’d last out of the freezer? I’d love to take them over to my in laws but will the 15 minute drive be too much?
Jen says
Hi Krystina! I would keep them in the muffin tins on your drive and then just pop them back in the freezer for a few minutes once you get to your in-laws – that should do the trick!
Ruth Stone says
I have a question….I am wondering if you use a mini muffin size pan or a regular muffin size? Guess I’m a little confused…. I know they are called mini pies, but it doesn’t really make it clear if they are mini size or regular. A mini size would be really small, and bite size.
Jen says
Hi Ruth! The are regular muffin size, enjoy!