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Mini Chocolate Peanut Butter Pies

Featured in Sweet Treat Sensations.

These tasty little pies combine peanut butter and chocolate into a creamy, crunchy treat. Easy to assemble and no cooking needed, making them perfect for when you want sweet treats without the fuss.

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Ranah
Updated on Fri, 25 Apr 2025 14:37:53 GMT
Three small chocolate-filled tarts stacked on wood, with scattered chocolate chips in the background. Pin it
Three small chocolate-filled tarts stacked on wood, with scattered chocolate chips in the background. | chefemmakitchen.com

The kitchen smells incredible right now as I'm whipping up one of my all-time favorite sweet treats. These tiny peanut butter chocolate cups are absolutely divine with each mouthful. You'll definitely get hooked from the first taste, I guarantee it.

Perfect Peanut Butter and Chocolate Harmony

I've been crafting these tiny peanut butter chocolate pies for ages, and they always get everyone grinning. That velvety peanut butter center with decadent chocolate is just unbeatable. This recipe came about after I tried many times to tweak my grandma's old family version, and now my relatives beg me to bring these to every family party.

What You'll Need

  • Graham Cracker Crumbs: 1 1/2 cups (smash some fresh crackers yourself for that extra tasty touch)
  • Butter: 1/2 cup, melted (don't substitute margarine if you want the best flavor)
  • Cream Cheese: 8 oz, softened (take it out about an hour ahead of time)
  • Creamy Peanut Butter: 1 cup (brands like Skippy or Jif work great)
  • Heavy Cream: 1 cup (store in the fridge until you're ready to use it)
  • Powdered Sugar: 1/2 cup (run it through a strainer first)
  • Vanilla Extract: 1 tsp (go with the real stuff for better taste)
  • Semi-Sweet Chocolate Chips: 1 cup (Ghirardelli makes my favorites)
  • Heavy Cream (for ganache): 1/2 cup (straight from the refrigerator)
  • Salt: Pinch (seems small but makes a huge difference)
  • Chocolate Chips for Topping: optional (because who doesn't want extra chocolate?)
A stack of three mini dessert cups filled with chocolate ganache, surrounded by additional cups and chocolate chips on a wooden surface. Pin it
A stack of three mini dessert cups filled with chocolate ganache, surrounded by additional cups and chocolate chips on a wooden surface. | chefemmakitchen.com

Putting It All Together

Garnish and Serve
Toss some chocolate chips on top for a fancy finish. Keep them in the fridge until it's time to eat.
Make the Ganache
Heat your heavy cream until small bubbles form around the edges. Pour over chocolate chips and stir until smooth and shiny. Let it cool slightly before topping your pies.
Assemble the Pies
Scoop the filling into your chilled crusts. Smooth the tops nicely. Stick them back in the fridge for 2 hours.
Whip the Cream
In a separate bowl, beat your heavy cream until it forms firm peaks. Carefully fold into your peanut butter mix to keep it light and airy.
Make the Filling
Using your mixer, combine cream cheese and peanut butter until they're smooth. Mix in powdered sugar and vanilla until everything looks just right.
Prepare the Crust
Combine graham cracker crumbs with melted butter until it looks like damp sand. Press into your muffin tin with liners and chill for 30 minutes.

Custom Tweaks

My friends with gluten issues can't get enough of these made with gluten free graham crackers. And if you can't do dairy, there are great substitutes available. They come out just as tasty and no one can spot the difference.

Frequently Asked Questions

→ Can I prep these ahead?

Definitely! You can prepare them up to 3 days early. Keep in the fridge using an airtight container so they stay fresh.

→ What’s the best way to store leftovers?

The fridge keeps these pies fresh for around 5 days. Just pop them in a sealed container, but note the crust might soften a bit by then.

→ How long can I freeze them?

They keep frozen for up to 3 months. Wrap each one in plastic first and then stick it in a freezer bag. Let them thaw overnight in the fridge before eating.

→ What size pan should I grab?

Use a 12-cup muffin tin. Line each spot with paper so you can easily lift them out when done.

→ Can I skip the dairy?

It’s doable! Swap traditional ingredients with vegan alternatives like coconut cream and plant-based cream cheese. The end result still tastes great, just a little different.

Mini Chocolate PB Pies

Cute PB tarts start with crumbly graham cracker crusts, filled with rich peanut butter cream and topped with glossy chocolate ganache.

Prep Time
30 Minutes
Cook Time
~
Total Time
30 Minutes
By: emma

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 mini pies)

Dietary: Vegetarian

Ingredients

01 1 cup smooth peanut butter.
02 1 1/2 cups crushed graham crackers.
03 1/2 cup melted butter.
04 8 oz softened cream cheese.
05 1/2 cup powdered sugar.
06 1 cup whipped heavy cream.
07 1 tsp pure vanilla extract.
08 A pinch of salt to taste.
09 1 cup semi-sweet chocolate chips.
10 1/2 cup cream for ganache.
11 Extra chocolate chips as topping.

Instructions

Step 01

In a bowl, stir melted butter into graham cracker crumbs.

Step 02

Spoon the mixture into cupcake liners set in a muffin tin and press down firmly.

Step 03

Place the prepared crusts in the fridge for at least 30 minutes to chill.

Step 04

Using a mixer, beat together peanut butter and cream cheese until creamy.

Step 05

Combine powdered sugar and vanilla extract with the peanut butter mix.

Step 06

In a separate bowl, whip the heavy cream until it forms stiff peaks.

Step 07

Gently fold the whipped cream into the peanut butter mixture until smooth.

Step 08

Scoop the creamy filling into the chilled crusts, spreading evenly.

Step 09

Heat half a cup of heavy cream until it’s warm and starting to simmer.

Step 10

Pour warm cream over chocolate chips and stir until the ganache is silky.

Step 11

Spread the ganache over the filling on each pie.

Step 12

Refrigerate the pies for two hours or until they’re firm.

Step 13

Before serving, sprinkle extra chocolate chips on top.

Notes

  1. These little desserts can be prepped early and kept cold until needed.
  2. Swap regular graham crackers for gluten-free ones if needed.
  3. Opt for dairy-free swaps like plant-based butter and cream cheese if necessary.

Tools You'll Need

  • Cupcake pan.
  • Hand or stand mixer.
  • Small pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts.
  • Dairy.
  • Wheat.
  • Soy (found in some chocolate chips).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 425
  • Total Fat: 28 g
  • Total Carbohydrate: 32 g
  • Protein: 8 g