Mini Chocolate Peanut Butter Pies Recipes

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
• When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
• In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

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.

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.

Steps:

• In a medium bowl, beat softened cream cheese, powdered sugar, and peanut butter until fluffy. Fold in whipped topping. Spoon one tbsp strawberry preserves into the bottom of each pie crust. Divide peanut butter mixture among each pie, then drizzle with one tbsp chocolate syrup. Keep Rrfrigerated.

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.