Mini Peanut Butter Truffle Pie Bites

These decadent pie cups are filled with scoops of chocolate and peanut butter. MORE+ LESS-

Brooke McLay

November 28, 2012

Pillsbury™ refrigerated pie crusts, softened as directed on box

cup good-quality dark chocolate chips (6 oz)

3/4

cup creamy peanut butter

1/2

cup whipping cream

tablespoon chocolate shavings, if desired

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1

Heat oven to 400°F. Spray 16 mini muffin cups with baking spray with flour.
2

Remove pie crust from pouch; unroll on work surface. Cut each pie crust into 16 (2 3/8-inch) rounds; press rounds in bottoms and up sides of muffin cups.
3

Bake 6 to 8 minutes or until edges are light golden brown. Remove from pans to cooling racks; cool completely.
4

Meanwhile, in medium microwavable bowl, microwave chocolate chips, peanut butter and whipping cream uncovered on High in 30-second increments, stirring after each, until melted. Stir with whisk until mixture is smooth and blended. Cover; refrigerate until thickened, about 40 minutes.
5

Just before serving, use mini cookie scoop to spoon chilled truffle mixture into each pastry cup. Sprinkle with chocolate shavings.

For best results, use a creamy, regular (not natural) peanut butter.
To make your own chocolate shavings for garnish, simply grate a small piece of good-quality chocolate on the small-hole side of a cheese grater or use a Microplane grater.