I think the title says it all - does it get any better? Yep, they are frozen which makes them the perfect cool, slightly chewy treat for summer. And bonus, they are a non-cooking pie which means you don't have to heat that oven up in the summer!
Graham Cracker Crust with a Toffee Twist
1 C. of crushed graham crackers
3 T. Butter, Melted
1 T. Brown Sugar
2 T. Health Bits 'O Brickle Toffee Bits
Peanut Butter Pie Filling
1 C. Heavy Whipping Cream, Whipped
6 Oz. Cream Cheese at Room Temperature
1 C. Smooth Peanut Butter
1 C. Powdered Sugar
1/2 C. Health Bits 'O Brickle Toffee Bits
2 Tsp. Vanilla Extract
1/4 Tsp. Salt
1 C. of Chocolate Chips
1/2 C. Heavy Cream
1 1/2 T. Smooth Peanut Butter, melted
Mini Chocolate Chips
1/4 C. Chopped Salted Peanuts (optional)
Chopped Peanut Butter Cups (optional)
Health Bits 'O Brickle Toffee Bits (optional)
Stir all crust ingredients together. Divide mixture evenly between 12 lined cupcake - about a heaping tablespoon each.
Press crust mixture into the bottom of the line and bake at 350 for 8 minutes, or until lightly golden.
In another bowl, mix together the peanut butter & cream cheese until smooth. Add the powered sugar, toffee bits, vanilla & salt. Beat until smooth. Gently fold the whipped heavy cream into the peanut butter mixture.
Spoon Peanut Butter Filling on top of the cooled crust.
Freeze for at least an hour & then remove from the muffin liners.
Meanwhile, prepare ganache by microwaving heavy cream for 60 - 90 seconds - hot but do not boil! Add in chlorate chips and let sit for a minute or two then quickly whisk until smooth. Let cool to barely warm. It will thicken as it cools.
Dunk the frozen pies into the ganache.
Depending on your preference, you can dunk - let ganache harden - dunk again.
To garnish, drizzle melted peanut butter over the mini pies and sprinkle with whatever toppings you prefer. I stuck to the Toffee Bits.
Freeze for at least a few hours prior to serving.
When ready to serve, serve immediately after removing from freezer.