The chocolate and peanut butter cake is even more drool-worthy with its perfect proportions as a mini individual cake! These mini chocolate and peanut butter cakes are an easy to make, almost unbaked, decadent and delicious dessert with a graham cracker crust, creamy peanut butter filling and a silky chocolate ganache that will satisfy your peanut butter and chocolate cravings. They are pre-made and frozen, making them the perfect dessert for special occasions or stress-free entertainment.
Prep Time : 25 minutes
Cook Time : 7 minutes
INGREDIENTS :
Graham Cracker Toffee Crust
- 5 whole graham cracker sheets
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee bits)
Peanut Butter Pie Filling
- 1 cup heavy cream
- 6 oz. cream cheese, room temperature
- 1 cup smooth peanut butter
- 1 cup confectioners’ sugar
- 1/2 cup toffee bits (I use Heath Bits ‘O Brickle Toffee its)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Chocolate Ganache
- 4 oz. quality semisweet chocolate, chopped
- 1/2 cup heavy cream
Garnish
- 1/4 cup chopped salted peanuts
- 1 1/2 tablespoons smooth peanut butter
- mini chocolate chips (optional)
- chopped peanut butter cups (optional)
HOW TO MAKE IT :
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