I’ve told y’all once before that I’m very specific about peanut butter pie. I’m a bit of a purist. My original recipe is a rich peanut butter pudding tucked into a graham cracker and toasted peanut crust, without cream cheese or chocolate. You can find my recipe here. However, it’s high time I posted the other peanut butter pie: the sinful version with both cream cheese and chocolate.
I love baking special desserts to enjoy together after dinner, but lately, I love baking snack-type desserts that can be kept on-hand for whenever the mood strikes. Mr. Dessert For Two is always snooping through the fridge in search of a quick snack that he can grab before he runs off to another field to turn off the irrigation pump. It makes me happy to think of his eyes lighting up when he stumbles upon these. I hope it warms his heart that I baked these knowing that a chocolate-peanut butter craving would hit in the middle of a long, hard day.
Peanut Butter Pie Bites
Scaled down from Jennifer Perillo's recipe.
Ingredients
- 3 oz. chocolate wafers, crushed
- 2 tablespoons unsalted butter, melted
- 2 ½ ouces semi-sweet chocolate chips, melted
- 2 tablespoons chopped toasted peanuts
- ⅓ cup heavy whipping cream
- 6 oz. cream cheese, softened
- ½ cup peanut butter
- ½ cup powdered sugar
- ½ cup sweetened condensed milk
- ½ teaspoon vanilla
- ½ teaspoon lemon juice
- optional: 1 cup chocolate chips for dipping
Instructions
- Butter a 9" x 5" x 3" loaf pan.
- Mix the crushed chocolate cookies and melted butter together in a small bowl. Press the crumbs into the loaf pan. Pour the melted chocolate chips on top and smooth with an offset spatula. Sprinkle the toasted peanuts on top, then place the loaf pan in the fridge to set while you continue with the recipe.
- In a small bowl beat the heavy cream until stiff peaks form. Set in the fridge.
- In another bowl, beat together the cream cheese and peanut butter until smooth. Add the powdered sugar and continue beating, then stream in the condensed milk, vanilla and lemon juice. Once the mixture is well-combined, add ⅓ of the whipped cream mixture and stir to combine. Then, gently fold in the remaining whipped cream, being careful not to deflate it too much. Pour the mixture over the crust and set in the fridge to chill.
- Slice into squares for serving.
- To coat in chocolate, place the pie squares in the freezer to firm up for about an hour. In the microwave or double boiler, melt the chocolate over low heat while stirring frequently. After the pie squares have hardened slightly, dip the top of the squares in the the chocolate, letting the extra chocolate drip down the sides. Store in the fridge.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 363Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 164mgCarbohydrates: 35gFiber: 2gSugar: 28gProtein: 6g
Lauren at Keep It Sweet says
These look unbelieveable! I'd easily eat the whole batch......... even if it was the big batch:-)
Miss @ Miss in the Kitchen says
I love it! Peanut butter and chocolate are my favorite combo!
Jaida says
OMG my mouth is watering right now! These look so delicious!!
Paula - bell'alimento says
xoxo
Clarkie @ Beloved Green says
Oh bless you! Once again my waist band is stretching just thinking about this.
Erin says
These look fantastic. I love all the varieties of peanut butter pit coming out today for Jennie.
Mari's Cakes says
What a nice way to support a friend. I seen great peanut butter pies today. I love your presentation.
My hugs to you and also Jenni
Eden says
so sweet of you to particiate! I wish I had as much influence to convince peole to eat chocolate in memory of my mom. then again, 'chocolate' doesn't need an excuse. but my mom loved nothing more than that!
Ann says
...a great take on peanut butter pie. I love that each pie is individual ...but the sentiments of each blogger is lovingly the same.
Maria says
The bites are so cute!