Mini Peanut Butter Truffle Pie Bites

By joeyanne

Ingredients

• 2 Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 cup good-quality dark chocolate chips (6 oz)
• 3/4 cup creamy peanut butter
• 1/2 cup whipping cream
• 1 tablespoon chocolate shavings, if desired

Details

Servings 1
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 400°F. Spray 16 mini muffin cups with baking spray with flour.

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.

Bake 6 to 8 minutes or until edges are light golden brown. Remove from pans to cooling racks; cool completely.

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.

Just before serving, use mini cookie scoop to spoon chilled truffle mixture into each pastry cup. Sprinkle with chocolate shavings.