Ingredients
- 12 pre-made mini graham cracker crusts
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 cup whipped topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Directions
Beat the cream cheese and peanut butter in a large mixing bowl until smooth and creamy.
Gradually add the powdered sugar, mixing well to combine.
Gently fold in the whipped topping until evenly incorporated.
Spoon the peanut butter mixture into the mini graham cracker crusts, filling each almost to the top.
Melt the chocolate chips and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Spoon or drizzle the melted chocolate over the top of each pie, spreading evenly with the back of a spoon.
Refrigerate for at least 2 hours to set before serving.
Frequently Asked Questions
How do I properly store these Heavenly Mini Peanut Butter & Chocolate Ganache Tarts?
Because these tarts contain cream cheese and whipped topping in the filling, they must be stored in an airtight container in the refrigerator. They will keep well for up to 4 days, making them a great make-ahead dessert for parties.
Can I substitute the creamy peanut butter in this recipe?
While creamy peanut butter is essential for the smooth texture of the filling, you can substitute it with crunchy peanut butter if you prefer some texture, though the filling won't be quite as uniform. Avoid using natural, oily peanut butter as it can cause the filling to separate.
What is the best way to make the chocolate ganache topping shiny and smooth?
To achieve a smooth ganache, gently heat the heavy cream until it just simmers, then pour it over the semi-sweet chocolate chips and let it sit for 5 minutes before stirring until fully emulsified. Allow the ganache to cool slightly before spooning it over the chilled peanut butter filling.
