Oh heaven help us all!
These little chocolate peanut butter fudge pies are one of the most scrumptious things I have ever tasted, they really are sinfully delicious.
The biscuit base is very much like a bourbon biscuit base, they are crisp but not crumbly with a very slight chew, the base of each chocolate pie case is covered with a thick layer of milk chocolate and the filling...oh my the filling...
I'm not sure I have the words to describe the unbelievably delicious, smooth, creamy, fudge studded filling, it is just incredible.
Hopefully a picture really is worth a thousand words.
These pies are not difficult to make, both the biscuit base and filling recipes are very simple but there are a number of different steps so make sure you read the whole recipe a few times before you begin.
The trickiest part is shaping the pie cases and removing them from the tray, just take your time with this and trust me freezing the biscuit pie cases before removing them from the muffin pan is a must.
Mini Peanut Butter Chocolate Fudge Pies
For the Chocolate Biscuit Base:
125g organic chocolate spread
100g light brown sugar
2 tbsp golden syrup
1 large egg
3 tbsp milk
250g plain flour
50g cocoa powder
80g unsalted butter
80g milk chocolate
For the Peanut Butter Fudge Filling:
75ml double cream
150g smooth peanut butter
150g cream cheese, room temperature
100g icing sugar
50g fudge, cut into small chunks
2 tsp finely chopped fudge
2 tsp finely chopped nuts
a few chunks of milk chocolate
To Make the Biscuit Base:
Preheat the oven to 180C.
Line a cookie tray with baking paper and set aside.
In the bowl of an electric mixer or in a large mixing bowl using a handheld mixer, beat the chocolate spread and sugar together for around 2 minutes. Scrape down the sides of the bowl, add the golden syrup and beat until combined. Scrape down the sides of the bowl again and then add the egg. Beat for a further minute before adding the milk and flour. Mix just until the mixture forms a dough.
Roll the dough out into an even layer, about 1/2cm thick. Transfer the dough to the prepared cookie tray and bake for 12-15 minutes.
Remove the cookie base from the oven and set aside to cool.
Turn the oven down to 170C.
Grease a 12-hole muffin tray with butter and set aside.
Once cool, break the slab of cookie up and place all the pieces in the bowl of a food processor. Blitz the cookie to a fine crumb.
Melt the butter and with the food processor running, pour the melted butter down the funnel and combine with your cookie crumbs.
Take your cookie crumb and remove two teaspoons and set aside for sprinkling on top of the pies later.
Divide the rest of the cookie crumb evenly between the 12-holes of your prepared muffin tray (just spoon the crumbs straight into each cavity). Use the back of a spoon or your hands to push the crumbs into the base and sides of each cavity until the cookie crumbs form a solid layer, covering the entire base and edges of the cavity, like a cupcake case.
Place the muffin tray in the oven and bake for around 15 minutes. The base of each little pie case may have puffed up slightly but these will flatten as they cool. Remove from the oven and allow to cool completely.
Once completely cool melt the milk chocolate and divide evenly between your 12 little biscuit pie cases, spread the melted chocolate over the inside base of each pie case. Cover the top of the muffin pan with clingfilm and place in the freezer for around 10 minutes, this will make your little biscuit pie cases easy to remove from the muffin pan.
Run a small palette knife along the rim of each biscuit pie case and they will pop right out. If you are having trouble, return the muffin tray to the freezer for a further 5 minutes and try again.
Place the chocolate biscuit pie cases on a wire rack and set aside.
To Make the Filling:
With an electric mixer, beat the cream until soft peaks form. Place the whipped cream in the refrigerator until you need it.
In a large bowl, with an electric mixer, whisk together the peanut butter, cream cheese and milk. Once combined, add the icing sugar, sifting it straight on to the peanut butter mixture. Beat to combine.
Remove the whipped cream from the refrigerator and using a rubber spatula gently fold the cream into the peanut butter mixture. Add the fudge chunks and gently fold into the mixture until evenly dispersed.
Spoon the mixture into your chocolate biscuits pie cases, dividing it evenly between all 12. Smooth the tops with a small spatula and sprinkle with the biscuit crumb you saved, chopped nuts, grated or curled chocolate and chopped fudge.
Place the pies on a suitable tray, cover and refrigerate for a minimum of 3 hours.