Mini no-bake peanut butter pies

1. Melt the chocolate chips over a double boiler or in the microwave until smooth.

2. Pour about a teaspoon of chocolate in the bottom of each graham cracker crust, and smooth into an even layer. place in the fridge to cool.

3. In the bowl of a stand mixer fitted with the whisk, beat the heavy cream on medium speed until soft peaks form, about 1-2 minutes. transfer the whipped cream to a small bowl and store in the fridge until ready to use.

4. Switch to the beater on the mixer, and combine the cream cheese and peanut butters in the bowl. beat on medium speed until fluffy and combined, about 1 minute.

5. Slowly add the confectioners' sugar and beat until sugar is combined.
add the sweetened condensed milk and vanilla extract, and mix until filling is smooth and combined.

6. Gently fold the whipped cream into the filling until light and combined.
remove the graham cracker crusts from the fridge and pour about 3 tablespoons of filling into each crust, smoothing the tops.

7. Once all of the crusts are filled, drizzle the tops with the remaining melted chocolate, and top with a sprinkling of chopped peanuts.

8. Store in the fridge for at least an hour until set, but overnight is best.
the mini peanut butter pies will keep, stored in the fridge for up to 5 days.