Buckeye Mini Pies are inspired by the favorite peanut butter and chocolate candy. These mini pies are made with smooth peanut butter filling nestled in a flaky pie crust and topped with a layer of melted chocolate! A CHOCOLATE AND PEANUT BUTTER DESSERT RECIPE If you’re a fan of the classic peanut butter and chocolate combo, you’re going to love these Buckeye Mini Pies! They were inspired by my love for the traditional Buckeye treats. These bite-sized pies take that classic candy to a whole new level and are perfect for parties, dessert tables, or whenever you just have a craving for a sweet snack at home. I really enjoy taking these to get togethers because they are an easy handheld treat that are so easy to serve! FREQUENTLY ASKED QUESTIONS:  What baking mat did you use and is it required? I used this Baking Mat (paid link), while it makes it easier to make this recipe, using a baking mat is not required at all. Don’t feel like you have to get one just to make these mini pies. What muffin pan did you use? I used this Muffin Pan (paid link), but you can use any muffin pan that you have available. What else can I top these Buckeye Mini Pies with? You can substitute the sprinkles with chopped nuts and whipped cream for a different flavor and crunchy texture. Do I need both pie crusts? So, this recipe uses one pie crust from the box of two. You roll it out and cut about 17 circles, then take what’s left and roll it out again so you can cut about 7 additional circles out. But, if you really want to, you could just roll out both crusts in the box and cut out the circles. The filling part of the recipe is enough filling to make 24 mini pies. You can adjust that part to make more or less filling if needed. How can I store leftover Buckeye Mini Pies? Store any leftover treats in the fridge for 2 to 3 days in an airtight container. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) store-bought pie crusts– they typically come in a box of two. Additionally, you could make your own pie crust if you have a homemade pie crust recipe that you enjoy. creamy peanut butter– if you’re looking to change the texture a bit with these treats, try crunchy peanut butter instead of smooth. powdered sugar heavy cream– divided use semi-sweet chocolate chips salt sprinkles– optional HOW TO MAKE BUCKEYE MINI PIES Preheat the oven to 425F degrees. Gently unroll the pie crust and place it on a working surface. For this step, I like to use my OXO baking mat (paid link) as it has measurements to roll the dough (but is not absolutely necessary for this). Roll the dough into a 12-inch circle. Using a circular cookie cutter or biscuit cutter of 2 ½ inches, cut 24 circles. Once you have cut as many as you can in the 12-inch circle, take all the extra dough and roll it again. Continue until you have 24 circles. You won’t have much dough left. Place the dough circles into an ungreased nonstick mini muffin pan (if your muffin pan isn’t nonstick, you will want to spray it with nonstick spray).  Gently press the dough down so it forms a cup in each cavity. With a fork, poke the bottom of the cup 3 to 4 times. This step is important. If you skip this step the dough will bubble up and not be much of a “cup” Bake in the preheated oven on the middle rack for 8 to 10 minutes or until the shells are nice and golden. Take the pan out of the oven and cool the pan for 5 minutes. Transfer the shells onto a cooling rack. Cool completely. In a small bowl, mix the creamy peanut butter, powdered sugar, and 3 Tablespoons of heavy cream. Mix until all ingredients are combined. Place the mixture into a piping bag (if you don’t have a piping bag, use a zip lock bag to push all the mixture to a corner and cut the point). Fill the shells about halfway up. Set aside. In a medium microwavable size bowl, add the chocolate chips and 3 tablespoons of heavy cream.  Microwave for 30 to 45 seconds, mixing every 10 seconds. Once it is all melted place it in a piping bag (or ziploc bag with the tip cut off). Pipe the chocolate mixture over the peanut butter. Sprinkle the funfetti over the mini pies. Place in the refrigerator for at least 2 hours or until ready to serve. Serve and enjoy! CRAVING MORE RECIPES?  Crock Pot Candy Grandma’s Peanut Butter Bars Chocolate Chip Peanut Butter Fudge Reese’s Mini Cheesecakes Peanut Butter Chocolate Hot Cocoa Bombs Reese’s Peanut Butter Poke Cake Mini Cherry Cheesecake Pies Air Fryer Apple Hand Pies Fried Apple Pie Air Fryer Blueberry Hand Pies Christmas Tree Hand Pies Print Buckeye Mini Pies A flaky crust with a smooth peanut butter layer topped with a chocolate layer and some fun sprinkles. Course DessertCuisine American Prep Time 20 minutes minutesCook Time 9 minutes minutesChill Time 2 hours hoursTotal Time 2 hours hours 29 minutes minutes Servings 24 Calories 107kcal Author Brandie @ The Country Cook Ingredients1 store-bought pie crust (they usually come in a box of two)4 Tablespoons creamy peanut butter½ cup powdered sugar6 Tablespoons heavy cream divided use (just over ⅓ cup)¾ cup semi-sweet chocolate chips2 Tablespoons sprinkles (optional) InstructionsPreheat the oven to 425F degrees.Gently unroll 1 store-bought pie crust and place it onto a nonstick surface (or add some flour to a large cutting board and place it on that. Roll the dough into a 12-inch circle (this doesn't need to be exact, just do your best). Using a circular cookie cutter or biscuit cutter of 2 ½ inches, cut 24 circles. Once you have cut as many as you can in the 12-inch circle, take all the extra dough and roll it again. Continue until you have 24 circles. You won’t have much dough left. Note: If you don't want to roll it all out again, just use the second pie crust if you'd like. Place the dough circles into an ungreased nonstick mini muffin pan (if your muffin pan isn’t nonstick, you will want to spray it with nonstick spray). Note: I used a 24 mini muffin pan. If yours is only 12 or 18, you can make these in two batches. Gently press the dough down so it forms a cup in each cavity. With a fork, poke the bottom of the cup 3 to 4 times. This step is important. If you skip this step the dough will bubble up and not be much of a “cup”Bake in the preheated oven on the middle rack for 8 to 10 minutes or until the shells are nice and golden.Take the pan out of the oven and cool the pan for 5 minutes. Transfer the shells onto a cooling rack. Cool completely.In a small bowl, mix 4 Tablespoons creamy peanut butter, ½ cup powdered sugar and 3 Tablespoons of heavy cream. Mix until all ingredients are combined. Place the mixture into a piping bag (if you don’t have a piping bag, use a zip loc bag to push all the mixture to a corner and cut the point). Fill the shells about halfway up. Set aside. In a medium microwavable size bowl, add ¾ cup semi-sweet chocolate chips and 3 Tablespoons of heavy cream. Microwave for 30 to 45 seconds, mixing every 10 seconds. Once it is all melted place it in a piping bag (or ziploc bag with the tip cut off). Pipe the chocolate mixture over the peanut butter.Top the mini pies with sprinkles, if using. Place in the refrigerator for at least 2 hours or until ready to serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 107kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Sodium: 42mg | Fiber: 1g | Sugar: 6g