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No-Bake Peanut Butter Chocolate Pie

An easy No-Bake Peanut Butter Chocolate Pie with a crunchy peanut graham cracker crust and a creamy yet slightly tangy peanut butter filling!

INGREDIENTS

For Peanut Graham Cracker Crust
  • 9 whole graham crackers
  • ¼ cup cocktail peanuts
  • 4 tablespoons unsalted butter, melted
  • 6 ounces dark chocolate (I used Ghirardelli 60% Cacoa)
For Filling
  • ¼ cup heavy cream, cold
  • 1 cup creamy peanut butter (not natural)
  • 8 ounces cream cheese, at room temperature
  • ⅓ cup whole milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup powdered sugar
  • Chocolate shavings and/or curls, for topping

DIRECTIONS

To make the crust
  1. Preheat oven to 350 degrees F. Grease a 9-ince pie dish and set aside. Combine the graham crackers and peanuts in the bowl of a food processor and pulse until finely ground. Drizzle the melted butter over the mixture and pulse until combined and mixtures looks like wet sand. Press into the bottom and sides of the prepared pie dish. Bake the crust until set, about 10-12 minutes. Transfer to a rack and let cool completely.
  2. Melt the chocolate in a heatproof bowl set over a simmering saucepan of water. Stir until smooth. Pour the chocolate over the crust and evenly spread using an offset spatula, going up the sides of the crust. Chill until chocolate sets, about 10 minutes.
To make filling:
  1. Meanwhile, in the bowl of an electric mixer, beat the heavy cream on medium-high speed until soft peaks form. Transfer to a small bowl and refrigerate until ready to use. In a clean bowl, beat the peanut butter, cream cheese, milk and vanilla extract until smooth, about 2-3 minutes on medium speed. Reduce speed to low and add in the powdered sugar. Mix until combined. Using a rubber spatula, gently fold in half of the whipped cream until just incorporated and then fold in the rest. Spoon the filling into the crust and smooth the top.
  2. Cover with plastic wrap and chill until set, about 3 hours or overnight.
  3. To serve, top with chocolate shavings or curls.


*** Recipe & Photo Credits: Blahnik Baker 

Filed under peanut butter pie recipe chocolate dessert dessert recipe pies

399 notes

Nutella and Chocolate Mini Pies

To make these Nutella and Chocolate Pies, I made mini pie crust cups. Take 2 refrigerated Pillsbury pie crusts and unroll them on a silicon mat. Cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork. Brush lightly with beaten egg white and sprinkle with sugar. Bake at 450 degrees for 8-10 minutes.

RECIPE INGRDIENTS

Mini Pie Crust Cups:

  • 2 refrigerated pie crusts (I used Pillsbury)
  • 1 egg white, beaten
  • 1/4 cup granulated sugar

Nutella Mousse:

  • 4 oz cream cheese - softened
  • 1/2 cup powdered sugar
  • 2/3 cup Nutella
  • 1/2 tsp vanilla
  • 8 oz container whipped topping (I used Cool Whip)

Garnish:

  • 1/2 cup semi-sweet chocolate chips
  • 1 extra large Hershey’s chocolate bar

DIRECTIONS

Mini Pie Crust Cups:

  1. Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.
  2. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork.
  3. Brush lightly with beaten egg white and sprinkle with sugar.
  4. Bake at 450 degrees for 8-10 minutes.
Nutella Mousse:
  1. Beat softened cream cheese until light and fluffy.
  2. Add Nutella, sugar and vanilla. Beat until smooth.
  3. Fold in the container of whipped topping.
  4. Store in the refrigerator until ready to use.
Assembly:
  1. Once the pie crust cups are cooled and ready to be filled, spoon Nutella mousse into a pastry bag and pipe mousse into the pie crust cups.
  2. Drizzle with melted chocolate chips and top with chocolate curls.
  3. Make chocolate curls by softening the Hershey’s bar in the microwave for a few seconds. Then, use a vegetable peeler, held at an angle, to make the curls along the edge of the chocolate bar.


**** A special thank you to Tonia owner of the The Gunny Sack for sharing this  recipe and delicious photos with us. You can see more  of her recipes here.

Filed under mini pies chocolate nutella pies

16 notes

Chocolate Peanut Butter Cake

A dark chocolate cake filled with creamy peanut butter frosting and topped with chocolate ganache for the ultimate peanut butter lover’s dream cake.

INGREDIENTS

Dark Chocolate Cake:
  • 2 cups all-purpose flour
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 cups hot water (Or 1 cup hot water plus 1 cup hot coffee)
  • 5 ounces dark chocolate, chopped and melted
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 1 teaspoons vanilla extract
  • 2 large eggs
Peanut Butter Frosting
  • ¾ cup (1 ½ sticks) unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups powdered sugar
  • 1 ½ tablespoons milk
Chocolate Glaze:
  • 4 tablespoons unsalted butter
  • 2 tablespoons milk
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla extract
  • 2 ounces dark chocolate, chopped
  • 1 cup powdered sugar, sifted

DIRECTIONS

For the Cake:
  1. Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.
  2. In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar. Mix together on low speed for 1 minute.
  3. In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil and vanilla extract. Add the eggs and whisk quickly until combined so they don’t cook.
  4. Pour the wet ingredients into the dry ingredients all at once. Mix on medium-low speed until all combined, about two minutes.
  5. Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.
  6. Cool cakes in pan for 10 minutes before inverting onto a cooling rack and allow to cool completely before frosting.
For Peanut Butter Frosting:
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.
  2. Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.
  3. Fill and frost cake with peanut butter frosting. Chill in refrigerator while making ganache.
Chocolate Glaze
  1. In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted. Reduce heat to low and store in the chocolate until melted. Remove from heat and stir in the powdered sugar. Whisk until smooth. Let glaze cool slightly until it appears to thicken. Pour over the top of frosted cake and allow drizzle as desired. Let glaze set before topping with candy. Serve!
  2. Store refrigerated or in an airtight container for up to 3 days.


A special Thank You to Blahnik Baker for sharing this delicious recipe with us. Photo credit: Zainab Mansaray

Filed under chocolate peanut butter recipe cake dessert recipe desserts

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DIY: Chocolate Darling Dynamite

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Isn’t this an adorable idea?

What you will need…

  • 3 packs of Rolos
  • 1 sheet of red construction paper
  • 2 black pipe cleaners
  • scotch tape

Instructions

Trim the construction paper into three pieces and wrap each piece around a pack of Rolos and secure with tape. Hold onto the excess construction paper for now.

Wrap the pieces of construction paper around each pack of Rolos and secure with a bit of tape.

Gather the three packs of wrapped Rolos into a bunch and secure with a pipe cleaner.

Using the excess construction paper from Step #1, make a tag with the message “Darling, you’re dynamite!” (Other message suggestions: “You’re a blast!” or “You’re the bomb!”) String the tag onto the pipe cleaner.

Lastly, the second pipe cleaner in the middle of the three packs of Rolos, trimming off the end so that your “fuse” is an inch or two long.

(Source: laurenconrad.com)

Filed under DIY Party Favors Love chocolate paper

12 notes

Brownie Crackles

What could be better than a brownie or a cookie? A brownie crackle cookie of course! These cookies combine the fudgey chocolate flavor of a brownie in cookie form topped with powdered sugar.

Definitely a recipe to keep in mind for your party favors or gifts as they package nicely.

Ingredients

  • 1 package fudge brownie mix (13-in. x 9-inch pan size)
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 cup water
  • 1/4 cup canola oil
  • 1 cup (6 ounces) semisweet chocolate chips
  • Confectioners’ sugar

Directions

  1. In a large bowl, beat the brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips.
  2. Place confectioners’ sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; roll to coat. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove from pans to wire racks to cool. Yield: 4-1/2 dozen.



** Original Recipe: Taste of Home

Filed under chocolate recipe brownies cookies desserts cookie recipe chocolate recipe chocolate desserts

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Chocolate Raspberry Dessert Bites

      

Easy Chocolate Raspberry Dessert Cups

Ingredients:

  • 8 oz. container of frozen whipped topping, thawed
  • Small box of chocolate instant pudding
  • 1/2 cup chocolate milk
  • 24 – 30 pre-baked mini phyllo shells
  • Raspberry preserves
  • Raspberries

Instructions:

In a large mixing bowl, mix the whipped topping and instant pudding together with an electric mixer. Slowly add and blend the chocolate milk into the mixture, until the fluff looks like a soft, whipped mousse consistency.

Fill each fillo shell with the chocolate fluff mixture. You could use a spoon, but I found it was easier to put the chocolate fluff in a plastic bag, cut the corner off the bag and ‘pipe’ the mixture into each cup.

Place a small dollop of raspberry preserves on top of the chocolate mixture in each cup. (This ingredient could be considered optional, but I think it helps add more raspberry flavor.) Then, add a raspberry on top of each one. Refrigerate until you are ready to serve and enjoy!

You could try to use a regular chocolate mousse recipe in these little fillo shells, but I liked how the chocolate fluff had a light and airy texture and taste. It helped the raspberry flavor stand out. 

***  A special Thank You to Madigan Made for this delicious dessert recipe. Please visit Madigan Made for more lifestyle, recipes, and DIY ideas.

Filed under mini desserts chocolate dessert mini bites raspberry summer recipes summer desserts dessert recipe desserts chocolate desserts

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PEANUT BUTTER COOKIE BROWNIES

These peanut butter brownies are perfect for a bridal shower or summer party. So easy!!



YOU WILL NEED:

  • 1 Package of Peanut Butter Cookie Dough
  •  Brownie mix (1 Box)
  •  Whipped chocolate frosting (16 oz)
  •  1/2 Cup Peanut Butter
  •  1/4 Cup Powdered Sugar 


INGREDIENTS
  • 16 ounces refrigerated peanut butter cookies dough
  • 1 box (15.25 oz.) brownie mix
  • 1 tub of whipped chocolate frosting
  • ¼ cup powdered sugar
  • ½ cup creamy peanut butter
INSTRUCTIONS
  1. Preheat oven to 350F degrees. Line 9x9 pan with foil and spray with non-stick cooking spray.
  2. Press peanut butter cookie dough into bottom of prepared pan.
  3. Mix brownie mix according to package directions. Pour over peanut butter cookie dough and spread evenly with a spatula.
  4. Bake for 30 minutes or until tooth pick inserted into center comes out clean. Let cool for 15 minutes before frosting.
  5. To make the frosting: In a large bowl, mix powdered sugar, peanut butter and whipped chocolate frosting until combined. Frost cool brownies and cut into squares before serving.

***Special Thank you to Deliciously Sprinkled. You can find more of their great recipes here.

Filed under brownies chocolate peanut butter recipe

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TO DIE FOR THIN MINT BROWNIES

Ingredients

  • 1 brownie mix - mix according to package directions
  • 15 chopped thin mint cookies
  • 1 stick of butter softened
  • 2 TB evaporated milk could use milk for substitute
  • 2 cups powdered sugar
  • 1/2 tsp. peppermint extract
  • couple drops green food coloring
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla
  • 1/2 cup chopped Andes mints

Instructions

Make brownie mix according to package. Fold in thin mints and pour into a greased 9x9 pan. Bake according to package directions. Once your brownies are done let them cool for about an hour.

In a medium sized bowl mix 4 TB butter, powdered sugar, evaporated milk, peppermint extract and green food coloring until fluffy. Spread mint frosting over brownies. Refrigerate 1 hour.

For chocolate glaze, combine 4 TB butter, chocolate chips and melt for 1 minute in the microwave. Once chocolate chips are melted, stir in vanilla. Pour over green frosting and spread by tipping pan. Sprinkle chopped Andes mints on top. Refrigerate for 1 hour before cutting.



Recipe Credit: I Heart Naptime

Filed under chocolate recipe mint chocolate recipe brownies mint brownies brownie recipes

57 notes

Chocolate Cupcakes With Creamy Nutella Frosting

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INGREDIENTS:

CHOCOLATE CUPCAKES

  • 1 cup (240ml) water
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

CREAMY NUTELLA FROSTING

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 3/4 cup (222g) Nutella
  • 3-4 Tablespoons (45-60ml) heavy cream*
  • 2 teaspoons vanilla extract
  • salt to taste
  • decorative candies (optional)

Directions:

Make the cupcakes: 

Preheat oven to 375F degrees. Line 14 muffin cups with liners.

Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.

Make the frosting: 

Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else.

Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract.

If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.

Frost cooled cupcakes with frosting and decorate with candies as desired. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.

*Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.

Recipe source: sallysbakingaddiction.com

Filed under recipe nutella chocolate cupcakes nutella frosting frosting chocolate cupcakes chocolate recipe nutella recipe

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Chocolate-Hazelnut Tartlets

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They may be rich, but they’re so heavenly your guests will go back for seconds, so be sure to make a double batch. Make the tart shells ahead and fill them just before the party.

Ingredients

  • 1/2 cup jarred hazelnut spread 
  • 24 Flaky Tartlet Shells (See below)
  • Garnishes: sweetened whipped cream, roasted salted hazelnuts

Preparation

Spoon hazelnut spread into a 1-qt. heavy-duty zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe hazelnut spread evenly into Flaky Tartlet Shells. Top each with sweetened whipped cream and a roasted salted hazelnut.

Flaky Tartlet Shells

If you are making several batches of shells, you can stack up to three unrolled pie crusts on top of each other and cut dough circles all at once. A tart tamper or drink muddler makes fast work of pressing dough into pans. (Both are available at kitchenware stores.)

Ingredients

1/2 (15-oz.) package refrigerated piecrust

Preparation

1. Preheat oven to 425°. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds onto bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of each dough circle 4 times with a fork.

2. Bake at 425° for 6 to 8 minutes or until golden. Remove from pans to a wire rack, and let cool 15 minutes before filling.

Note: To make ahead, store baked tartlet shells in an airtight container in refrigerator for up to 2 days or freeze up to 1 month. Thaw at room temperature 2 hours before filling.

Filed under recipe dessert chocolate hazelnut party appetizers tartlets mini foods appetizers

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Chocolate Peanut Butter Fudge Recipe

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Difficulty: Easy | Total Time: 15 mins, plus cooling time | Active Time: 15 mins | Makes:25 squares


This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.

What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary.

Game plan: The fudge will last up to 10 days when stored covered in the refrigerator.

INGREDIENTS

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (11.5-ounce) package bittersweet chocolate chips
  • 1 1/2 cups miniature marshmallows
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract

INSTRUCTIONS

1.  Coat an 8-by-8-inch baking dish with butter and set aside.

2.   Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.

3.   Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.


4.   Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes

5.   Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.

Filed under peanut butter and chocolate peanut butter chocolate recipe chocolate recipe fudge chocolate fudge

15 notes

Alfajores Recipe

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South American sandwich cookies filled with delectable dulce de leche.

Total Time: 1 hr 45 mins Makes: 12 sandwich cookies

Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate.

Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough.

INGREDIENTS

  • 1 cup cornstarch
  • 3/4 cup all-purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon pisco or brandy
  • 1/2 teaspoon vanilla extract
  • 1 cup Dulce de Leche (Recipe here) at room temperature
  • Powdered sugar, for dusting

INSTRUCTIONS

1.   Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.

2.   Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.

3.   Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

4.   Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.

5.   Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.

6.   Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.

7.   Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

Filed under cookie recipe cookies recipe Alfajores Recipe sandwich cookies South american cookies chocolate

19 notes

Chocolate Peanut Butter Bars

Easy homemade chocolate peanut butter bars made with only 5 ingredients. Cut them as large or small as you want!

Ingredients:

  • 1/2 cup salted butter, melted
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 1 cup confectioners’ (powdered) sugar
  • 3/4 cup + 2 Tablespoons creamy peanut butter (not natural style)
  • 1 cup semi-sweet chocolate chips

Directions:

Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.

In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.

Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.  Serve chilled.

A special Thank You to Sally’s Baking Addiction for this recipe and delicious photos.

Filed under recipe peanut butter recipe chocolate and peanut butter chocolate peanut butter peanut butter bars no bake bars

14 notes

BITE-SIZED PEANUT BUTTER PIES WITH CHOCOLATE CRUST

BITE-SIZED PEANUT BUTTER PIES WITH CHOCOLATE CRUST

Here’s what you will need:

Chocolate Crust:

  • 2 cups all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 stick butter, cold
  • 4 tablespoons Crisco
  • Yolk from 2 large eggs
  • 6 – 8 tablespoons iced coffee (Ice water will work as well.)

Peanut Butter Filling:

  • 1 cup creamy peanut butter
  • 1 package (8 ounce) cream cheese, softened
  • 1 teaspoon vanilla
  • 1 1/4 cup confectioners’ sugar
  • 1 package (8 ounce) Cool Whip, thawed

Chocolate Drizzle:

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon Crisco
  • Chopped peanuts (optional)

Let’s begin with the crust.

In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.

Then, preheat your oven to 350 degrees F.

On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.

Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.

Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.

While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.

Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.

For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.


***A very special Thank You to Inspired By Charm for this fun recipe and the delicious photos. 

Filed under recipe desserts peanut butter chocolate peanut butter and chocolate peanut butter pie mini pies pies

13 notes

White Chocolate Peanut Butter Krispie Hearts

Super easy and so cute! Perfect for a bridal shower or Valentine’s day.

Ingredients

  • 3 Tablespoons butter
  • 1 bag miniature marshmallows (10 oz.)
  • 1 box Jello white chocolate pudding (3.4 oz.z)
  • 6 cups Rice Krispies cereal
  • 2 oz. white CandiQuik, melted
  • 15 Reese’s peanut butter hearts
Directions


1. Place the butter and marshmallows in a large saucepan. Heat and stir on medium heat until melted and smooth. Add the pudding and stir for about 1 minute so the pudding can dissolve. Stir in the cereal.

2. Pour the cereal into a buttered 9x13 pan. Press gently and evenly. Let set about 15 minutes. Use a heart cookie cutter to cut out 15 hearts. Let cool completely.

3. Drizzle the krispie hearts with the melted CandiQuik. Press a Reese’s heart on top before the CandiQuik sets. Let set before serving.

Notes

You could also cut the Rice Krispie treats into squares and top with the melted chocolate and hearts.

 

* Special Thank you - Photos and Recipe Credits: Inside Bru Crew Life

Filed under chocolate peanut butter rice krispy treats recipe chocolate recipe peanut butter recipe desserts valentines day recipe valentines day treat reeses peanut butter