Mini Chocolate Peanut Butter Pies

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!

Chocolate Peanut Butter Pie Video

Up close of Chocolate Peanut Butter Pie with graham cracker crust and chocolate ganache topping

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.


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 on a white plate with Chocolate Ganache topping


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.
Cutting into no bake Chocolate Peanut Butter Pie with graham cracker crust with a fork on a white plate

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.
Showing how to make Chocolate Peanut Butter Pie by adding whipped cream to cream cheese and peanut butter in a metal bowl with a spatula
  • 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…)
Stirring Chocolate Peanut Butter Pie filling with heavy cream, cream cheese and peanut butter together until smooth
  • 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.
Top view of Chocolate Peanut Butter Pie before adding chocolate ganache
  • 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.
Spooning Chocolate Ganache over Chocolate Peanut Butter Pie


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.


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.

Top view of Chocolate Peanut Butter Pie with chocolate ganache, drizzles of peanut butter, crushed peanuts and mini chocolate chips


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.

no bake Chocolate Peanut Butter Pie with a slice gone showing inside of pie

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.


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.


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.

How long will Chocolate Peanut Butter Pie last?

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.

up close bite of no bake chocolate peanut butter pie with graham cracker crust

Looking for more Pie Recipes?

Almost No Bake Mini Chocolate Peanut Butter Pies

Chocolate Peanut Butter Pie made even more drool worthy with perfect proportions in individual mini pie form! These 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.  They are make ahead and freeze so they are the ideal stress free entertaining or special occasion dessert!
Servings: 12
Total Time: 32 minutes
Prep Time: 25 minutes
Cook Time: 7 minutes

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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


  • 1/4 cup chopped salted peanuts
  • 1 1/2 tablespoons smooth peanut butter
  • mini chocolate chips (optional)
  • chopped peanut butter cups (optional)


  • 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.



Don’t miss the “how to make” recipe video at the top of the post!
When to Garnish:  You can garnish your Chocolate Peanut Butter Pies either after you have spooned your ganache over the pies and the chocolate has set (it should set in about 5 minutes at room temperature) or freeze the pies after the ganache, then garnish and freeze again.  I don’t recommend garnishing right before serving because you will want the pies to firm up again after sitting at room temperature while you garnish.
 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 pies after you garnish.

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  1. 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!

    • Jen says

      Me too! Chocolate and peanut butter are the best! Thanks so much Lisa!

  2. 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!

  3. Sheena says

    I just made these and am super excited for them to be ready to come out of the oven. Thanks for sharing!

  4. Amanda Hill says

    Do you have a calorie count on these babies? They are AWESOME !!!

  5. 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!!! 🙂


    • 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!

  6. 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!!

  7. 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!!

  8. 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!

  9. 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!

  10. 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!!

  11. 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!

  12. 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 :)!

  13. 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!

  14. 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!

  15. 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!

    • Jen says

      It just adds a little something something extra, hope you love them! Thanks Kelly!

  16. Gayatri Mantra says

    This sounds amazingly delicious!

  17. 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!

  18. 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!

  19. 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!

  20. 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)


  21. 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!

  22. 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!

  23. 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!

  24. 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!

  25. 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!

  26. 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 🙂

  27. 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 🙂

    • Jen says

      Thank you! Peanut butter and chocolate are one of my favorite combos – and everything is better mini!

  28. 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!

  29. 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!

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. 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!

  35. 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!

  36. 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 🙂

  37. 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?


    • 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!

  38. Donna says

    Can you sub whipped cream for fresh whipped heavy cream?

      • 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!


    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!

  40. 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.

  41. 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.

  42. 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!

  43. Theresa says

    These sound amazing! This may seem like a silly question, but what are the nutritional values for one pie?

  44. carolyn says

    thoughts on peanut butter oreos in place of the graham crust?

      • 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!

  45. 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 😉

  46. 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!

  47. 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!

  48. Carrie Mehalko says

    Wondering if you could make this in a 8 or 9″ square pan instead of muffin or round?

  49. 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!

  50. 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.

  51. 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!

  52. 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.

  53. JoAnn says

    Did anyone else find it made extra filling?

  54. 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!

  55. Brenda holmes says

    What are Graham biscuits

    • Jen says

      Hi Brenda! I use graham crackers! They are a type of cookie.

  56. 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?