Bite-Sized Peanut Butter Pies

Bite-sized desserts are just too cute! Last weekend was my company’s holiday party and we have a dessert bar made by all of our employees. I always try to make something new and this year I was craving something with peanut butter and chocolate. I found this recipe for bite-sized peanut butter pies with a chocolate crust. Flaky, chocolate crust filled with a rich peanut butter mousse and then topped with a drizzle of a chocolate and crushed peanuts – they are to die for!

Crust
2 cups flour
4 Tbsp unsweetened cocoa powder
4 Tbsp sugar
1 tsp salt
1 stick unsalted butter, cold
4 Tbsp Crisco
2 egg yolks
6-8 Tbsp iced coffee

Filling
1 cup creamy peanut butter
8 oz cream cheese, softened
1 tsp vanilla
1 1/4 cup confectioners’ sugar
8 oz container whipped topping, thawed

1 cup semi-sweet chocolate chips
1 Tbsp Crisco
chopped peanuts

In a food processor, pulse the flour, cocoa, sugar and salt until combined. Add in the butter and Crisco and pulse until the mixture resembles coarse crumbs. Add in the egg yolks and 5 tablespoons of coffee. Pulse slowly until a dough forms. If more liquid is needed, add a tablespoon of coffee at a time until it comes together. Knead the dough slightly and then divide and flatten into two discs. Wrap with plastic wrap and refrigerate for at least 30 minutes.

When you’re ready to bake the shells, preheat your oven to 350 degrees. Remove one of the discs and place on a floured surface. Roll out dough until it is 1/8 inch thick. Cut dough using a 3 inch flower  cookie cutter and press each one into an ungreased mini muffin pan. Repeat with the other disc of dough until all the dough has been used. Bake for 12 to 15 minutes. Leave in the muffin pan to cool completely so they maintain their shape.

While the crust is cooling, mix together the peanut butter, cream cheese and vanilla with a hand mixer until smooth. Slowly add in the confectioners’ sugar until smooth. Fold in the whipped topping. Transfer the filling to a piping bag and pipe into your cooled chocolate shells.

To make the chocolate drizzle, in a microwave safe bowl, melt the chocolate chips and Crisco until it’s smooth. Transfer to a small plastic bag. Snip the corner and drizzle over the filled cups. Top with chopped peanuts and place in the refrigerator to store until you’re ready to enjoy.

Source: Inspired by Charm