Mini Peanut Butter Truffle Pie Bites

  4 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 5 ingredients
  • 28 servings


Pillsbury™ refrigerated pie crusts, softened as directed on box
cup good-quality dark chocolate chips (6 oz)
cup creamy peanut butter
cup whipping cream
tablespoon chocolate shavings, if desired


  1. 1 Heat oven to 400°F. Spray 16 mini muffin cups with baking spray with flour.
  2. 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. 3 Bake 6 to 8 minutes or until edges are light golden brown. Remove from pans to cooling racks; cool completely.
  4. 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. 5 Just before serving, use mini cookie scoop to spoon chilled truffle mixture into each pastry cup. Sprinkle with chocolate shavings.




Nutrition Information

Recipe Step Photos

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