Mini Chocolate Peanut Butter Pies

1. Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
• Spoon about 2 tablespoons of the crust mixture into each cavity of a mini muffin tin or mini tart pans. Press the mixture down to form a firm, even crust.
• Bake for 6-8 minutes, or until lightly golden and set. Let the crusts cool completely.

2. Make the Peanut Butter Filling:

• In a medium bowl, beat the peanut butter, powdered sugar, heavy cream, vanilla extract, and salt until smooth and creamy.
• Spoon the peanut butter filling into each cooled crust, filling them about 3/4 full. Smooth the tops with a spatula.
• Refrigerate the pies for at least 30 minutes to set.

3. Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
• Remove from heat and add the chopped chocolate and butter. Stir until the chocolate is completely melted and the ganache is smooth.
• Let the ganache cool slightly before spooning a small amount over the peanut butter filling in each mini pie.

4. Garnish and Chill:

• Optional: Sprinkle the top with chopped peanuts or mini chocolate chips for added texture and flavor.
• Refrigerate the pies for at least 2 hours to allow the chocolate ganache to set completely.

These Mini Chocolate Peanut Butter Pies are the ultimate treat for any chocolate and peanut butter lover! The combination of creamy peanut butter, rich chocolate ganache, and the crunchy graham cracker crust makes for a decadent dessert that’s perfect for parties or a special indulgence. 🍫🥜✨