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Line 24 cavity mini muffin pan with mini baking cups.
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.
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.
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.