We all know that peanut butter and chocolate are my favorite combo…by far. So anytime I come across a recipe that has these two ingredients I have to give it a try. AND lately I’ve been all obsessed with the Reese’s Peanut Butter Cup Mini’s. They’re just so tiny and cute and melty and delicious!! I would call it a pregnancy craving, but I’m pretty sure I was obsessed with them BEFORE I got pregnant. This pie is so decadent, fancy, EASY (nothing to bake!) and sure to impress your holiday guests. In fact, I made this for my hubby’s work and his boss took the leftovers home for his dinner party that night! I would say that’s a good sign of yumminess!
For the Crust:
15-18 Nutter Butter cookies, crushed
1/4 cup butter, melted
Mix together finely crushed cookies and butter. Press evenly into the bottom of a springform pan.
For the Fudge Middle:
1 (140z) can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/4 t salt
2 t vanilla
1 (8oz) bag Resse’s Mini’s
Mix all ingredients besides the Reese’s Mini’s into a medium saucepan. Heat over medium low heat, stirring constantly, until smooth. Fudge will be thick. Spread over crust. Press Reese’s Mini’s into the fudge (tops can still be showing.)
For the Peanut Butter Mousse:
1 cup creamy peanut butter
1 cup powdered sugar
1 (8oz) cream cheese, room temp
1 1/2 cups Cool Whip, thawed
1/4 cup melted chocolate for drizzle
Mix peanut butter, cream cheese and powdered sugar together in a mixer until smooth. Fold in Cool Whip. Spread over top of fudge. Drizzle with melted chocolate.
Chill for at least an hour before serving.