A friend sent me this delicious-looking recipe. I know some of you will be anxious to try this. I believe it is from Eat More Chocolate.
CRUST:
5 whole graham crackers
3 tbsp melted unsalted butter
1 tbsp brown sugar
2 tbsp toffee bits
Preheat oven to 350 degrees.
Line a 12 count muffin tin with paper cupcake liners.
Add crust ingredients to a food processor and blend to a fine crumble. Divide evenly between the 12 muffin cups using about a heaping tablespoonful for each cup. Press mixture onto the bottom of the liners.
Bake at 350 degrees for 5 to 7 minutes until lightly golden brown. Remove from oven and set aside.
FILLING:
1 cup heavy cream
2 bricks (3-oz each) cream cheese at room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup toffee bits
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
Add the cream to a large mixing bowl and beat with mixer on high until firm peaks form; set aside.
In a separate bowl, using same beaters, beat peanut butter and cream cheese until smooth. Add the remaining ingredients and beat until smooth and thick. Gently fold the whipped cream into the peanut butter mixture until completely blended, using a spatula.
Spoon the filling over the crust in the muffin tins. Tins will be filled to the top.
Place in the freezer for at least an hour.
GANACHE:
4-oz (1/2 cup) good quality semisweet chocolate, chopped
1/2 cup heavy cream
While pies are in the freezer, prepare the ganache by adding the chocolate and cream to a medium microwave-safe bowl. Microwave 1 minute, stir, microwave in 30 second intervals, stirring after each until chocolate is melted and smooth.
Allow to cool until just barely warm, stirring occasionally. Ganache will thicken as it cools. Spoon over the peanut butter cups and spread with the back of a spoon. It is okay to allow some to drip over the edges.
GARNISHES:
1/4 cup chopped salted peanuts
1 1/2 tbsp smooth peanut butter
Mini chocolate chips
To garnish, melt the peanut butter and drizzle over the pies, sprinkle with the chopped peanuts and mini chocolate chips.
Return to freezer and freeze for at least 4 hours and up to a week.
To serve, remove only the amount needed and serve immediately. The pies will soften quickly.
5 whole graham crackers
3 tbsp melted unsalted butter
1 tbsp brown sugar
2 tbsp toffee bits
Preheat oven to 350 degrees.
Line a 12 count muffin tin with paper cupcake liners.
Add crust ingredients to a food processor and blend to a fine crumble. Divide evenly between the 12 muffin cups using about a heaping tablespoonful for each cup. Press mixture onto the bottom of the liners.
Bake at 350 degrees for 5 to 7 minutes until lightly golden brown. Remove from oven and set aside.
FILLING:
1 cup heavy cream
2 bricks (3-oz each) cream cheese at room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup toffee bits
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
Add the cream to a large mixing bowl and beat with mixer on high until firm peaks form; set aside.
In a separate bowl, using same beaters, beat peanut butter and cream cheese until smooth. Add the remaining ingredients and beat until smooth and thick. Gently fold the whipped cream into the peanut butter mixture until completely blended, using a spatula.
Spoon the filling over the crust in the muffin tins. Tins will be filled to the top.
Place in the freezer for at least an hour.
GANACHE:
4-oz (1/2 cup) good quality semisweet chocolate, chopped
1/2 cup heavy cream
While pies are in the freezer, prepare the ganache by adding the chocolate and cream to a medium microwave-safe bowl. Microwave 1 minute, stir, microwave in 30 second intervals, stirring after each until chocolate is melted and smooth.
Allow to cool until just barely warm, stirring occasionally. Ganache will thicken as it cools. Spoon over the peanut butter cups and spread with the back of a spoon. It is okay to allow some to drip over the edges.
GARNISHES:
1/4 cup chopped salted peanuts
1 1/2 tbsp smooth peanut butter
Mini chocolate chips
To garnish, melt the peanut butter and drizzle over the pies, sprinkle with the chopped peanuts and mini chocolate chips.
Return to freezer and freeze for at least 4 hours and up to a week.
To serve, remove only the amount needed and serve immediately. The pies will soften quickly.
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