Thanksgiving leftover cranberry sauce is a wonderful addition to these muffins! The roasted nuts on top make them extra tasty and make them light and fluffy. The amount of sugar required will vary depending on how sweet your cranberry sauce is. If the remaining cranberry sauce is on the tart side, increase the serving size to 1/2 cup.
| Prep Time: | 15 mins |
| Cook Time: | 2 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 17 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¾ cup creamy peanut butter
- ¼ cup butter, melted
- ¼ cup light brown sugar
- 8 graham cracker rectangles, finely crushed
- 1 (14 ounce) can sweetened condensed milk
- 10 ounces cream cheese, softened
- ¼ cup light chocolate syrup (such as Hershey’s®)
- ¾ cup dark chocolate chips
- ¾ cup milk chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
- Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
- Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.
- I used chopped up Easter bunnies for the chocolate the second time I made this and it was just as good!
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 16 g |
| Sodium | 294 mg |
| Sugars | 36 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This was a delicious treat for my family. I crushed up some peanuts to mix with graham cracker for the crust and put down a layer of Reese’s peanut butter cups on the crust before I poured the filling in. I then cut up some more Peanut butter cups to garnish the top. My pie did not set after two hours in the fridge so I put it in the freezer for two hours and then the fridge to store.
We were not the biggest fans of this pie. Both my husband and I are chocoholics, but, this pie was unbelievably sweet and too rich. The texture was heavier than a cheesecake and never fully set up. The crust was also a little wet, so, it was difficult to get out of the pie pan. I made an unsweetened whip cream with a little vanilla to cut some of the sweetness.
Was gone in a flash , huge taste , everyone loved it