These are little pies built in a muffin tin: a baked Oreo crust, a thick whipped peanut butter filling, chocolate ganache spread over the top, and crushed Snickers through the middle and on the finish. The only oven work is the crust, 9-10 minutes at 180°C. Everything after that is mixing and waiting, because they need 5-6 hours in the fridge before you eat one.
Worth starting the day before. They set properly overnight and come out of the fridge cold, which is exactly how they should be served.
What you’ll need
Makes 12 pies.
Oreo crust:
- 20 Oreos
- 75g unsalted butter, melted
Ganache:
- 180g heavy cream
- 170g semi-sweet chocolate, coarsely chopped
Peanut butter filling:
- 180ml heavy cream
- 224g cream cheese or mascarpone, room temperature
- 310g creamy peanut butter
- 90g confectioners’ sugar
- 1 tsp vanilla extract
- 200g Snickers, crushed
Method
- Pre-heat the oven to 180°C and prepare 12 silicone muffin cups.
- Make the crust: pulse the whole Oreos into a fine crumb in a blender. Stir the cookie crumbs and the melted butter together, then press into the muffin cups. Bake for 9-10 minutes. Leave to cool while you prepare the rest.
- Make the ganache: put the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, take it off the heat immediately and pour it over the chocolate. Stir gently until the ganache is smooth. Set aside and allow it to cool to room temperature, during which time it will slowly thicken.
- Make the filling: using a hand mixer, or a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl, beat the cream cheese, peanut butter, confectioners’ sugar and vanilla extract together on medium-high speed until combined. The mixture will be thick. Fold in the whipped cream until smooth.
- Sprinkle half of the Snickers over the cooled crust cups. Spread the peanut butter filling evenly on top, then spread the ganache on top of the filling. Sprinkle the rest of the Snickers over the top.
- Chill the pies in the refrigerator for 5-6 hours, or even overnight. Serve cold.
A couple of tips
- Let the ganache cool to room temperature first. It thickens as it cools, which is what lets it sit on the filling instead of sinking into it.
- Whip the cream before anything else. Stiff peaks take about 5 minutes on medium-high. Move it to a bowl and reuse the same mixing bowl for the peanut butter mixture.
- Give them the full chill. Five to six hours, or overnight. They are meant to be eaten cold, straight from the fridge.
Ours are made fresh in-house every day. If you’re in Budapest or Belgrade, come and see what’s on the counter — walk-ins only. #webelieveinhandmade
