Irresistible Mini Chocolate Peanut Butter Pies
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
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:
In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottoms and sides of a muffin tin lined with cupcake liners. Refrigerate for 30 minutes.
In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.
In a small saucepan, heat the 1/2 cup heavy cream until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth.