MINI CHOCOLATE-PEANUT BUTTER PIES
This bite-sized dessert is packed with peanut butter and chocolate flavor. MultiGrain Cheerios Peanut Butter cereal forms the sweet-and-crunchy crust cups.
Provided by Jessica Walker
Categories Dessert
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place miniature paper baking cup in each of 36 mini muffin cups.
- Crush cereal in food processor or in food-storage plastic bag with rolling pin. Add melted butter and sugar; mix well. Spoon 1 tablespoon cereal mixture into each muffin cup; press into cup with back of spoon.
- Bake 7 minutes. Cool cups in pan 15 minutes. Meanwhile, fold whipped topping into pudding.
- Spoon 1 tablespoon pudding mixture into each cooled cup. Top each with whipped topping; drizzle each with melted peanut butter. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
FROSTY CHOCOLATE-PEANUT BUTTER MINI PIES
Delight everyone with our recipe for Frosty Chocolate-Peanut Butter Mini Pies. These cute mini pies are as visually appealing as they are delicious.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Microwave chopped chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Cool.
- Meanwhile, gradually add milk to 1/4 cup peanut butter in medium bowl, beating constantly with mixer until well blended. Add dry pudding mix; beat 2 min. Gently stir in remaining COOL WHIP.
- Place 1 cookie in each of 12 paper-lined muffin cups; top with pudding mixture, then melted chocolate mixture.
- Microwave remaining peanut butter in microwaveable bowl 30 to 40 sec. or until melted; drizzle over desserts. Sprinkle with nuts.
- Freeze 4 hours or until firm.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 2.44 mg, Sodium 240 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 19 g, Protein 5 g
CHOCOLATE PEANUT BUTTER PIE
Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
MINI CHOCOLATE PEANUT BUTTER PIES RECIPE
Provided by babygirl36
Number Of Ingredients 21
Steps:
- Preheat oven to 350*. Line a 12 count regular size muffin tin with 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 5-7n minutes or until lightly golden. Set aside. Add heavy cream to a large mixing bowl and beat with a handheld mixer on high until firm peaks form. Set aside. In a separate bowl, 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 a spoon (its ok 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 and chopped peanut butter cups. 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. NOTES: When to garnish: You can garnish your pies either after you have spooned the ganache over the pies and the chocolate has set or freeze the pies after the ganache, then garnish and freeze again.
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