Here’s a rich, bakery-style recipe for Decadent Chocolate Peanut Butter Mini Pies—creamy, chocolatey, and perfect for parties or freezing 🍫🥜
Decadent Chocolate Peanut Butter Mini Pies
Makes: 10–12 mini pies (muffin tin)
Ingredients
Chocolate Crust
- 1½ cups chocolate cookie crumbs (Oreos or chocolate digestives)
- 3 tbsp sugar (optional)
- 6 tbsp unsalted butter, melted
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup heavy cream, whipped to soft peaks
Chocolate Ganache Topping
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter (for shine)
Instructions
- Make the crust
Preheat oven to 350°F / 175°C.
Mix cookie crumbs, sugar, and melted butter.
Press firmly into lined muffin cups (bottom and slightly up the sides).
Bake 8–10 minutes, then cool completely. - Prepare the peanut butter filling
Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream until light and fluffy. - Fill the pies
Spoon or pipe filling into cooled crusts. Chill while making ganache. - Make ganache
Heat cream until just steaming. Pour over chocolate and butter.
Let sit 1 minute, then stir until smooth. - Top & chill
Spoon ganache over each mini pie.
Refrigerate 2–3 hours (or 1 hour in freezer) until set.
Optional Garnishes
- Mini peanut butter cups
- Chopped peanuts
- Flaky sea salt
- Chocolate curls or drizzle
Tips & Variations
- No-bake version: Skip baking crust, just chill longer.
- Extra decadent: Add a thin layer of caramel under the filling.
- Healthier-ish: Use dark chocolate (70%) and natural peanut butter.
- Freezer-friendly: Freeze up to 1 month; thaw 10 minutes before serving.
If you’d like a vegan, gluten-free, or air-fryer crust version—or want this scaled for a crowd—just say the word.
