Be still, all peanut-butter-loving hearts, with this perfectly portioned pie! The salty peanut butter-filled pretzel crust paired with a sweet, creamy no-bake peanut butter filling makes for an abundance of peanut butter delight in every bite.
This recipe was excerpted from 'Brilliant Bites' by Maegan Brown. Buy the full book on Amazon.
What you’ll need
Food Processor
$395 At Amazon
Peanut Butter Filled Pretzels
$26 At Amazon
Unsweetened Creamy Peanut Butter
$8 $7 At Amazon
Honey
$14 At Amazon
Nonstick 24-Cup Mini Muffin Pan
$19 At Amazon
Recipe information
Yield
Makes 24 bites
Ingredients
For the pretzel crust
3
½
¼
For the filling
½
½
½
1½
For the garnish
12
Need to make a substitution?
Preparation
Step 1
To make the pretzel crust: Add the pretzel nuggets to a food processor and blend into fine crumbs. Add the peanut butter and honey and blend until well incorporated.
Step 2
Press 1 heaping tablespoon of the crust mixture into and up the sides of each cup of a nonstick 24-cup mini muffin pan (or spray with nonstick cooking spray if not a nonstick pan). Place in the freezer while you prepare the filling, or refrigerate for at least 1 hour.
Step 3
Meanwhile, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and cream cheese on medium speed until smooth. (You can also use a hand mixer.) Add the powdered sugar and beat on low speed, increasing to medium, until well combined. Add the whipped topping and beat on low until just incorporated. Turn the mixer to medium-high and beat until smooth and creamy.
Step 4
Fill each crust completely full with filling, about 1 tablespoon. Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Step 5
Run a knife around the edge of each bite to remove from the pan. When ready to serve, garnish with a pretzel nugget half or crushed pretzels.
