Chocolate Peanut Butter Pie made even more drool worthy with perfect proportions in individual mini pie form!
These 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. They are make ahead and freeze so they are the ideal stress free entertaining or special occasion dessert!
WATCH: Mini Chocolate Peanut Butter Dessert
Chocolate Peanut Butter Pie
Patrick and I were lazying around one night with nothing on TV, nothing on Netflix. He was manning the controls when he stopped at Pioneer Woman. “Let’s watch this!” he said. Honestly, I think he was more excited about it than I was. but as Ree began making her Chocolate Peanut Butter Pie, I got excited, very excited. And then I was so excited, I had to make my very own version of Chocolate Peanut Butter Pie ASAP, and these little beauties were born.
Why You’ll Love this Easy Chocolate Peanut Butter Pie
These adorably delicious mini Chocolate Peanut Butter Pies are “the best” in my book because:
- They are mini Chocolate Peanut Butter Pies which means you get the perfect ratio of crust to filling.
- Mini means they are easy to transport, serve and eat – not to mention they are so cute!
- They boast a buttery graham cracker crust that’s not just graham crackers and butter but toffee bits for a Toffee Graham Cracker Crust. Perfection.
- This Chocolate Peanut Butter Pie recipe is almost no bake. You bake the mini crusts for about five minutes and that’s it for the oven! 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.
Chocolate Peanut Butter Pie Ingredients
- graham crackers: you will need 5 whole sheets
- butter: please use unsalted butter so we can control the salt
- brown sugar: may sub granulated if that’s all you have
- toffee bits: I use Heath Bits‘O Brickle Toffee bits located in the baking section by the chocolate chips. You can omit them if you can’t find them but they add a wonderfully sweet taste to both the pie and crust.
- heavy cream: you cannot substitute milk or it will not whip up fluffy
- cream cheese: use room temperature cream cheese so it is easy to mix
- smooth peanut butter: I recommend spoonable peanut butter such as Jif or Skippy as opposed to natural peanut butter that can taste gritty.
- confectioners’ sugar: please don’t substitute granulated or brown sugar
- vanilla extract: quality exact for the best flavor!
- chocolate: use semi-sweet QUALITY chocolate bars such as Bakers or better yet, Ghirardelli if you can get your hands on them. You may substitute chocolate chips but ONLY use Guittard or Ghirardelli. Other chocolate brands have too many additives and will not melt nicely.
How to Make Chocolate Peanut Butter Pie
- Make graham cracker toffee crust: Add Graham crackers, butter, brown sugar and toffee to a to a food processor and blend to a fine crumble. If you don’t have a food processor you can use a rolling pin to crumble the graham crackers and toffee bits and then combine everything in a large bowl.
- Line muffin tins. 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.
- Whip heavy cream: We start the filling by whipping heavy cream in a large bowl with a hand mixer until stiff peaks form and then set aside. This is what will give our pies the lightness to cut through the rich peanut butter.
- Beat filling ingredients together. The filling is a whipped combination of heavy cream, cream cheese, sugar, toffee bits (you don’t taste the “crunch” – they just add a little something-something-something) and a splash of vanilla. Before you fold in your heavy cream into the peanut butter/cream cheese mixture, it will be very thick so don’t be alarmed.
- Fold heavy cream into filling. Once this peanut butter/sugar mixture is thick 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…)
- Assemble chocolate peanut butter pies: Spoon your whipped splendor of Peanut Butter Pie Filling over the Toffee Graham Cracker Crust (they will fill to the top) and freeze for at least one hour to harden. You are welcome to freeze for days – just whenever you are ready for the next step.
- Make chocolate ganache. Once your peanut butter pies are firm, make Chocolate Ganache by heating heavy cream in a microwave safe bowl for about 90 seconds. Add chopped chocolate, let sit one minute then vigorously whisk until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.).
- Top Chocolate Peanut Butter Pies with ganache. Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon.
DO I HAVE TO USE MUFFIN WRAPPERS?
It is also optional if you garnish with or without the wrappers. I like to keep the wrappers on for the ganache so it doesn’t spill over the sides and then remove the wrappers, place pies on a baking sheet and proceed to garnish, then freeze. There really isn’t a right or wrong though, just as long as you freeze the Chocolate Peanut Butter Pies after you garnish.
Can I make Chocolate Peanut Butter Pies Ahead of time?
Absolutely! You can make your mini Chocolate Peanut Butter Pies completely ahead of time and store them in a freezer for up to 7 days. If serving company, however, I recommend only preparing part of the recipe ahead of time because the peanuts will soften slightly when frozen.
I recommend making the recipe up through Step 4 (putting the peanut butter filling in each cup) and freezing for several hours or for up to 7 days. When you’re ready to put this dessert on your menu, start at Step 5, making the chocolate ganache, and follow through to the end of the recipe.
CAN I GARNISH PIES RIGHT BEFORE SERVING?
I don’t recommend garnishing the Chocolate Peanut Butter Pies right before serving because the pies will soften too much – they need to be served straight from the freezer. Instead, garnish pies after you have spooned your ganache over the pies and the chocolate has set (it should set in about 5 minutes at room temperature) and then place in the freezer.
HOW TO SERVE CHOCOLATE PEANUT BUTTER PIE
Once ready to devour, serve Chocolate Peanut Butter Pies immediately as they tend to soften quickly. But don’t worry, they will get consumed even quicker because these mini pies are lusciously rich, and peanut butter creamy creamy crowned with silky chocolate are too much to resist.
So please make these Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate lover, peanut butter lovers dream. Go, Be a dream maker.
Peanut Butter Chocolate Pie storage
A day in our house! If you have leftover Chocolate Peanut Butter Pies, cover and store them in an airtight container for up to 7 days in the freezer.
DO I NEED TO THAW MY MINI PIES?
No, please don’t! The Chocolate Peanut Butter Pies will soften quickly on their own and will not taste “frozen.” They can go straight from the freezer to your dessert plate. They are best if allowed to sit for about 10 minutes and then consumed.
CAN I REFRIGERATE MY MINI PIES?
No, Chocolate Peanut Butter Pies need to kept in the freezer until ready to serve. They do soften quickly, so if you need to transport them, then place them back in the freezer again to firm up before servings.
Looking for more Pie Recipes?
- Almost No Bake Ultimate Mud Pie
- Almost No Bake Blueberry Cheesecake Pie
- Easy Mini Key Lime Cheesecake Pies
- Best Ever Pecan Pie
- Nutella S’mores Pie
- Banana Coconut Pie
- Million Dollar Cookie Pie
- Mini Strawberry Pies
- Mini Caramel Apple Pies
Easy Chocolate Peanut Butter Pie Recipe
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Ingredients
Graham Cracker Toffee Crust
- 5 whole graham cracker sheets
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee bits)
Peanut Butter Pie Filling
- 1 cup heavy cream
- 6 oz. 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 salt
Chocolate Ganache
- 4 oz. quality semisweet chocolate, chopped
- 1/2 cup heavy cream
Garnish
- 1/4 cup chopped salted peanuts
- 1 1/2 tablespoons smooth peanut butter
- mini chocolate chips (optional)
- chopped peanut butter cups (optional)
Instructions
- 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, 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 microwaving heavy cream for approximately 90 seconds until hot but not boiling. Add chocolate and let sit one minute then whisk vigorously 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. (See Notes)
- 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.
Video
Notes
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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!
Susan says
I made these pies by omitting the toffee bits topped them with hot fudge, chopped peanuts and chopped peanut butter cups. I froze them with all the topping and they were the best PB pies I have ever made!!! Thank you for this recipe
Jen says
Hi Susan, I love the addition of hot fudge and chopped peanut butter cups – yum! I’m thrilled these were a huge success!
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!
Deanna says
Hi! I was wondering how much cinnamon to add? It isn’t marked under ingredients, but mentioned in the instructions….
Jen says
Hi Deanna, sorry for the typo – I corrected it. I originally had it in the recipe but decided to take it out. Enjoy!
Joquim says
Honestly, you’ve shared a really scrumptious chocolate pies recipe here and oh my gosh I’m totally drooling over it right now!
Jen says
Thank you so much! I hope you can make it soon!
Lisa Jackson says
I made these last night for the first time and they were wonderful! We loved the toffee pieces in the filling and crust. Thank you so much for this recipe!
Jen says
You are so welcome Lisa! I’m so pleased you love them! Toffee makes everything better 🙂
Belinda Loo says
I made these a couple of times and they were always a hit. I was wondering if this recipe would fit a 7 or 8 inch round pan or should I double the recipe?
Thanks!
Jen says
I Belinda, I’m so pleased these Peanut Butter Pies have been a hit! No you don’t need to double the recipe, it will work great in a 7 or 8 inch pan. Enjoy!
Donna says
Can you sub whipped cream for fresh whipped heavy cream?
Jen says
yes!
Danyel says
These were a huge hit. I didn’t drizzle peanut butter on the top but otherwise basically followed the recipe. Delicious. Would definitely make them again.
Jen says
Thank you so much, Danyel! I am so happy this will be a repeat! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!
NICOLE MADISON says
These were to die for. Made them for our block party and everyone was dying over them. Thank you so much. Will be sure to check out more of your recipes.
Jen says
Thank you so much for taking the time to comment Nicole, I’m thrilled the neighborhood loved them! I hope you love exploring my site!
Kim says
Do you think I could make these into a mini cheesecake pan instead of a cupcake pan? I know they will be smaller just didn’t know if they will hold their shape being that small. Thanks!
Jen says
I think that will work great! They will hold their shape as long as they are frozen – just be aware that the smaller size will soften more quickly once removed from the freezer.
Patti says
What is considered a sheet of graham cracjer?
Jen says
The entire graham cracker rectangle and not the squares it breaks into. Enjoy!
Seana E Modoski says
The total ended up being a cup. I googled it and used that # and it turned out fine.
Amy C says
I made these with my niece over the weekend and dropped some off to my grandmother, aunt, and father to lift their spirits while in quarantine. They all have called or text saying how much they love these treats. We kept some for ourselves and they were excellent. Thank you for this great recipe!
Jen says
Thanks Amy! You are so thoughtful to gift these to some of your family! I’m so pleased everyone loved them!
Theresa says
These sound amazing! This may seem like a silly question, but what are the nutritional values for one pie?
Jen says
Hi Theresa, you can calculate value at https://www.myfitnesspal.com/recipe/calculator Enjoy!
carolyn says
thoughts on peanut butter oreos in place of the graham crust?
Jen says
Delicious!
Kristen says
Hi Jen!
If I would like to use oreo crust instead of the graham cracker, do I still need to bake it?
Thank you!
Jen says
Yes, I would still bake it first. Enjoy!
Kristen says
Do you suggest using light brown or dark brown sugar?
Jen says
Hi Kristen, I suggest light brown sugar. Unless a recipe specifies dark brown sugar then it wants you to use light 😉
Cheryl says
Love this recipe – could you tell me if 5 sheets of graham crackers is equivalent to about a cup of crumbs?
Thank you!
Jen says
Yes, that’s exactly right!
Susan says
New to this recipe and wow what a big hit it was! Next time I would like to make them in mini muffin size. How would you adjust the recipe for that?
Jen says
I’m so happy you loved them Susan! I have never made them in mini muffin tins so you’ll just have to play around with scaling the recipe/ratios – good luck!
Carrie Mehalko says
Hi,
Wondering if you could make this in a 8 or 9″ square pan instead of muffin or round?
Thanks
Carrie
Jen says
Absolutely!
Sydney Guillette says
For the muffin wrappers, do you take them out when youre ready to eat them? If you do, is it hard to w/o messing them up?
Jen says
Hi Sydney, you can serve them with or without the muffin wrappers but I think they are easier to eat with because they start to soften pretty quickly. Hope that helps!
Jamie says
Ok seriously…these are SO good. I don’t even like chocolate/peanut butter but I devoured these. Perfectly rich with the crunch of the toffee bits and crust…delicious!!!
My only issue was getting these out of the muffin tins. The first one I tried to pull out was completely destroyed (it ended up being my taste tester so it was ok) because it was frozen to the bottom and sides of the muffin tin, even with cupcake liners. The fat from the butter and cream seeped through and froze to the tin. I ended up dipping the bottom of the muffin tin one at a time into a mug of hot water for 5-10 seconds and then they popped out easily. They’re a bit of a pain to handle, but it’s worth it. I can’t wait to give these out as gifts, I expect to receive many compliments!
Jen says
Thanks Jamie, I’m so pleased you loved them! I’m sorry you had trouble getting them out of the tins but thankfully it worked out okay. I normally don’t recommend cooking spray with this kind of crust but it sounds like it might serve you well next time.
Muddah says
I made these for Valentine’s Day, and they were a hit! I will have to make them again when more family members are home because they are too good not to share!! I love all of your notes and tips. Thank you for going that extra mile to teach us the best way to make them!
Jen says
Thanks for your kind words Muddah, I smile knowing that these were a huge win! I’m also happy to hear you find my tips and tricks helpful!
Susan star says
You did not give the amount of each ingredient in this recipe
Jen says
The full printable recipe card is always at the bottom of each post. You can use the “jump to recipe” button at the top to skip directly to it.
JoAnn says
Did anyone else find it made extra filling?
Alison says
Hi I from Australia
Just made me laugh jif is a household cleaner here
I thought we have a butternut biscuit which I have used before to make a base so I am going to use instead a Graham and I will bash some hard toffee lollies to make my toffee chips
Love your recipes
Thankyou so much
Jen says
Hi Alison, that is hilarious! Thank you for making my recipes, I hope you are having a wonderful week and find more recipes to enjoy!
Brenda holmes says
What are Graham biscuits
Jen says
Hi Brenda! I use graham crackers! They are a type of cookie.
Pam says
This recipe looks divine! I’m on the lookout for a couple of recipes for making mini pies for a friends wedding reception- if I made these in 2.5 inch foil pie pans, do you think they would hold up on a dessert table?
Jen says
Thank you! What a great friend! These pies soften very quickly, so they might not be the best option if they will sit out for long. These mini pie recipes hold up great, check them out!
https://carlsbadcravings.com/easy-key-lime-cheesecake-sugar-cookie-cups-recipe/
https://carlsbadcravings.com/caramel-apple-pie/
Wya says
Have you ever made this ahead of time and frozen it?
Jen says
Yes I have! I recommend making the recipe up through Step 4 (putting the peanut butter filling in each cup) and freezing for several hours or for up to 7 days. When you’re ready to put this dessert on your menu, start at Step 5, making the chocolate ganache, and follow through to the end of the recipe. Hope this helps!
Lesley L Lassen says
I am allergic to peanuts, do you think I can sub almond butter?
Jen says
Hi Leslie! I have never tried baking with almond butter but I’ve heard they’re interchangeable as far as flavor goes. As long as it’s the same consistency as smooth peanut butter I don’t see why you couldn’t substitute it. Let me know if you end up trying it! I hope it turns out wonderful for you if you do!