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Item# WLRECIP-600
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1
Line 24 cavity mini muffin pan with mini baking cups.
2
In medium bowl, combine graham cracker crumbs, butter and salt; stir until combined. Press about 1 teaspoon crumb mixture in bottom of each baking cup. Refrigerate while making filling.
3
In large bowl, beat cream cheese with electric mixer until light and creamy. Add 1/3 cup peanut butter, confectioners' sugar and vanilla; beat until combined. Carefully fold whipped topping into the peanut butter mixture until just combined.
4
Remove crusts from refrigerator. Spoon or pipe remaining peanut butter in bottom of each crust. Using Tip 2A, pipe peanut butter filling into crusts. Drizzle with Candy Melts. Refrigerate 4 hours or until set.