Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1 cup creamy peanut butter
1/2 cup powdered sugar
8 oz cream cheese, softened
1 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup heavy cream (for chocolate ganache)
1 tsp vanilla extract
Pinch of salt
Chocolate chips for garnish
Directions:
Melted butter and graham cracker crumbs should be combined in a medium-sized basin. Using cupcake liners, line the bottom and sides of a muffin tray with the mixture, pressing firmly. Refrigerate for thirty minutes.
Beat the cream cheese and peanut butter together until smooth in a large mixing basin. Mix well after adding the vanilla essence and powdered sugar.
Beat the heavy cream in a separate dish until firm peaks form. The whipped cream should be gently folded into the peanut butter mixture.
Using a spatula, smooth the tops of the peanut butter filling as you spoon it into the cold crusts.
In a small saucepan, heat the 1/2 cup of heavy cream until it simmers. Take off the heat and mix in the chocolate chunks until smooth and melted.
Pour the chocolate ganache over the peanut butter filling, spreading it evenly.
Pies should be chilled for at least two hours to solidify. Before serving, add more chocolate chips as a garnish.
Enjoy these irresistible Mini Chocolate Peanut Butter Pies!