Buckeye Mini Pies are impressed by favourite chocolate and peanut butter candies. These mini pies are made with a gentle peanut butter filling, wrapped in a flaky pie crust, and topped with a layer of melted chocolate!
A CHOCOLATE AND PEANUT BUTTER DESSERT RECIPE
Should you’re a fan of the traditional peanut butter and chocolate mixture, you may love these Buckeye Mini Pies! They had been impressed by my love of conventional Buckeye delicacies. These bite-sized desserts take that traditional candy deal with to an entire new degree and are excellent for events, dessert tables, or whenever you’re simply craving a candy snack at house. I actually take pleasure in taking them to gatherings as a result of they’re a simple reward to hold and really easy to serve!
FREQUENTLY ASKED QUESTIONS:
I used this baking mat (paid hyperlink) Whereas this recipe makes it simpler to arrange, it isn’t needed to make use of a baking mat. Do not feel like it’s a must to get one simply to make these mini desserts.
I used this Muffin mould (paid hyperlink), however you should use any muffin pan you might have out there.
You possibly can substitute chopped nuts and whipped cream for the sprinkles for a special taste and crunchy texture.
So, this recipe makes use of a pie crust from the field of two. You roll it out and minimize out about 17 circles, then take what’s left and roll it out once more so you may minimize out about 7 further circles. However, in case you actually need, you may simply unfold each crusts out on the field and minimize out the circles. The filling a part of the recipe is sufficient to make 24 mini tarts. You possibly can regulate that half to make roughly filling if needed.
Retailer leftover treats within the fridge for two to three days in an hermetic container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR FULL RECIPE)
- store-bought pie crusts– normally are available a field of two. Plus, you can also make your individual pie crust in case you have a do-it-yourself pie crust recipe that you simply like.
- creamy peanut butter– Should you’re seeking to change up the feel a bit with these treats, strive crunchy peanut butter as a substitute of easy.
- icing sugar
- heavy cream– break up use
- semisweet chocolate chips
- salt
- sprinkles– elective
HOW TO MAKE MINI BUCKEYE FEET
Preheat the oven to 425F levels. Fastidiously unroll the cake base and place it on a piece floor. For this step, I like to make use of my OXO Baking Mat (paid hyperlink) because it has measurements for rolling the dough (however it isn’t completely needed for this). Roll dough right into a 12-inch circle.
Utilizing a circle cookie cutter or a 2 ½-inch cookie cutter, minimize out 24 circles. As soon as you have minimize out as many as you may into the 12-inch circle, take all the additional dough and roll it once more. Proceed till you might have 24 circles. You will not have a lot dough left. Place the dough circles in an ungreased nonstick mini muffin pan (in case your muffin pan just isn’t nonstick, you’ll need to spray it with nonstick spray).
Gently press the dough right down to type a cup in every cavity. Utilizing a fork, prick the underside of the glass 3 to 4 occasions. This step is vital. Should you skip this step, the batter will bubble and never resemble a “cup.” Bake within the preheated oven on the center rack for 8 to 10 minutes or till the shells are deep golden brown. Take away the pan from the oven and let it cool for five minutes. Switch shells to a cooling rack. Let cool fully.
In a small bowl, whisk collectively creamy peanut butter, powdered sugar, and three tablespoons heavy cream.
Combine till all elements are mixed. Place the combination in a piping bag (if you do not have a piping bag, use a zip-top bag to push all of the combination into one nook and minimize off the tip). Fill the shells midway. Put aside. In a medium microwave-safe bowl, add the chocolate chips and three tablespoons of heavy cream.
Microwave for 30 to 45 seconds, stirring each 10 seconds. As soon as it is all melted place it in a pastry bag (or ziploc bag with the tip minimize off). Spoon the chocolate combination over the peanut butter. Sprinkle the funfetti over the mini desserts. Place within the fridge for at the very least 2 hours or till able to serve. Serve and revel in!
DO YOU WANT MORE RECIPES?
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Preheat the oven to 425F levels.
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Gently unroll 1 store-bought pie crust and place on a non-stick floor (or add slightly flour to a big reducing board and place on it. Roll the dough right into a 12-inch circle (you do not have to be actual, simply do your finest).
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Utilizing a circle cookie cutter or a 2 ½-inch cookie cutter, minimize out 24 circles. As soon as you have minimize out as many as you may into the 12-inch circle, take all the additional dough and roll it once more. Proceed till you might have 24 circles. You will not have a lot dough left. Word: Should you do not wish to roll all of it out once more, simply use the second pie crust in case you like.
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Place the dough circles in an ungreased nonstick mini muffin pan (in case your muffin pan just isn’t nonstick, you’ll need to spray it with nonstick spray). Word: I used a 24-size mini muffin pan. If yours is just 12 or 18, you can also make them in two batches.
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Gently press the dough right down to type a cup in every cavity. Utilizing a fork, prick the underside of the glass 3 to 4 occasions. This step is vital. Should you skip this step, the batter will bubble and never be a giant “cup.”
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Bake within the preheated oven on the center rack for 8 to 10 minutes or till the shells are deep golden brown.
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Take away the pan from the oven and let it cool for five minutes. Switch shells to a cooling rack. Let cool fully.
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In a small bowl, combine 4 tablespoons creamy peanut butter, ½ cup powdered sugar and 3 tablespoons heavy cream. Combine till all elements are mixed.
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Place the combination in a piping bag (if you do not have a piping bag, use a zipper loc bag to push all of the combination into one nook and minimize off the tip). Fill the shells midway. Put aside.
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In a medium microwave-safe bowl, add ¾ cup semisweet chocolate chips and 3 tablespoons heavy cream. Microwave for 30 to 45 seconds, stirring each 10 seconds.
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As soon as it is all melted place it in a piping bag (or ziploc bag with the tip minimize off). Spoon the chocolate combination over the peanut butter.
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Cowl the mini desserts with sprinklesin case you use it.
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Place within the fridge for at the very least 2 hours or till able to serve.
- Please see my FAQ and ingredient record above for different substitutions or solutions to generally requested questions.
Energy: 107energy | Carbohydrates: 10gram | Protein: 1gram | Fats: 7gram | Sodium: 42mg | Fiber: 1gram | Sugar: 6gram
“The Nation Cook dinner” just isn’t a dietician or nutritionist, and any dietary info shared is an estimate. If calorie counts and different dietary values are vital to you, we advocate evaluating elements along with your most well-liked on-line dietary calculator. Energy and different dietary values can range significantly relying on the manufacturers used.
