Peanut Butter Chocolate Mini Pies

These are delicious and so perfect for a single serving and are almost no bake! 


Graham Cracker Crust: 

-3/4 cup graham cracker crumbs 

– 3 tbsp. melted butter 

– 1 tbsp. Brown sugar 

– 2 tbsp. Toffee chocolate pieces 

Peanut Butter Filling: 

– 1 cup heavy whipping cream 

– 6 oz. cream cheese, softened 

– 1 cup creamy peanut butter 

– 1 cup powdered sugar 

– 1/2 cup toffee and chocolate pieces 

– 2 tsp. vanilla extract 

– 1/4 tsp. salt 

Chocolate Ganache: 

– 1/2 cup chocolate chips 

– 1/2 cup heavy whipping cream 


Preheat oven to 350F. Like a muffin tin with cupcake liners. 

In a small bowl, combine the graham cracker crumbs, butter, brown sugar, and toffee chocolate pieces. Stir to combine and distribute the crumb minute evenly between the cupcake liners. Bake for 5 minutes in the preheated oven and remove to cool. 

Add heavy cream to the bowl of your stand mixer and beat until stiff peaks form. Remove the whipped cream to a separate bowl and set aside. 

Add the cream cheese and peanut butter to the stand mixer (you don’t even have to clean it) and beat until smooth. Add the powdered sugar, toffee pieces, vanilla, and salt and beat until combined (the mixture will be very thick). Gently fold the whipped cream into the peanut butter mixture and stir until completely incorporated with a spatula. 

Spoon peanut butter filling into the muffin tins and fill them to the very top. Pop the muffin tin into the freezer and freeze for at least an hour. 

To make the ganache, simply put the chocolate chips into a small, microwaveable bowl and add the heavy cream. Microwave for 30 seconds and stir until completely melted and combined. You may need to microwave it again until the chips are melted. Allow to cool until barely warm. Spoon the chocolate ganache over each mini pie and spread over the entire cup. 

Garnish mini pies with more of the chocolate toffee pieces, and you can even do melted peanut butter and peanuts if you want. Freeze for 4 hours to set completely. They save in the freezer for up to 7 days. Allow a few minutes after removing them from the freezer to warm up and get a little soft.