Peanut Butter Pies

 

Chocolate Crust:

2 cups all purpose flour

4 tablespoons unsweetened cocoa powder

7 tablespoons sugar

1 teaspoon salt

1 1/2 stick unsalted margarine

yolk from 2 large eggs

6-8 tablespoons ice coffee (or you can just use ice water)

Mix everything together and refrigerate for 30 min. Make the filling while you wait.

Peanut Butter Filling: (This was the real recipe but for an alternative filling which I used see below)

1 cup creamy peanut butter

1 package (8 ounce) cream cheese, softened

1 teaspoon vanilla

1 1/4 cup confectioners sugar

1 package (8 ounce) cook whip

Peanut butter blondie filling: (This is the filling I used)

1 1/2 cup packed brown sugar

1/2 cup margarine softened

1 cup creamy peanut butter

2 teaspoons vanilla

2 eggs

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 bag chocolate chips

Mix all the ingredient together.

Take the crust out of the refrigerator  and roll the dough out. Cut flours out with a cookie cutter. Press the flowers into mini cupcake pans (spray first). Fill with the filling of your choice. 

Bake at 350 for about 10 minutes. 

When cool drizzle with chocolate or peanut butter or both! For peanut butter drizzle simply melt some peanut butter and drizzle it. For chocolate drizzle melt some chocolate and mix in melted margarine! 

I recently made these again and could not find my smaller cookie cutter so I used a bigger cookie cutter and normal cupcake pans.