Ingredients
Method
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until evenly coated.
- Divide the crumb mixture between 8 small dessert cups and press gently into the bottom of each cup to form the crust.
- In a large mixing bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fold the whipped topping into the peanut butter mixture until light and fluffy.
- Spoon or pipe the peanut butter filling evenly over the prepared crusts.
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 20-second intervals, stirring between each, until smooth.
- Allow the chocolate mixture to cool slightly, then spoon it evenly over the peanut butter layer.
- Refrigerate the dessert cups for at least 2 hours or until fully set.
- Garnish with whipped cream, chocolate shavings, mini peanut butter cups, or a peanut butter drizzle before serving.
Notes
For cleaner layers, chill the peanut butter filling for 15 minutes before adding the chocolate topping.
Crunchy peanut butter can be used for extra texture.
These dessert cups can be made up to 2 days in advance and stored covered in the refrigerator.
For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
Mini mason jars or clear plastic dessert cups work beautifully for serving.
Crunchy peanut butter can be used for extra texture.
These dessert cups can be made up to 2 days in advance and stored covered in the refrigerator.
For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
Mini mason jars or clear plastic dessert cups work beautifully for serving.