HERSHEY'S Kitchens Canada | Chocolate Peanut Butter Toffee Pies

Chocolate Peanut Butter Toffee Pies

cakes

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Skill Level:
Intermediate
Bake Time:
12 Minutes
Chill Time:
2 Hours

Ingredients:

  • 2 Tenderflake® Deep Dish Pie Shells2
  • 1 1/2 cups CHIPITS® Semi-Sweet Chocolate Chips375 mL
  • 2 1/4 cups 35% whipping cream, divided550 mL
  • 1/4 cup Lactantia® Salted Butter50 mL
  • 1 pkg CHIPITS® REESE® Peanut Butter Chips300 g
  • 1 lb plain brick-style cream cheese, softened500 g
  • 1 tbsp vanilla extract15 mL
  • 1 pkg CHIPITS® SKOR®* Toffee Bits, divided200 g

Directions:

  1. Preheat oven to 400°F (200°C). Bake pie shells for 12 minutes; cool completely.

  2. Meanwhile, melt chocolate chips with 1/2 cup (125 mL) whipping cream and butter in a bowl set over simmering water until smooth; set aside. Melt peanut butter chips with 1/4 cup (50 mL) whipping cream in a bowl set over simmering water until smooth; cool slightly.

  3. Beat cream cheese until smooth; beat in peanut butter mixture and vanilla until creamy. In a separate bowl, whip remaining whipping cream until it's very stiff; stir one-third into peanut butter mixture until well combined. Gently fold in remaining whipped cream. Fold in 1 cup (250 mL) toffee bits.

  4. Reserve 1/4 cup (50 mL) chocolate mixture for garnish. Spread an equal amount of remaining chocolate mixture over bottom of each shell; chill until set. Spread an equal portion of peanut butter mixture into each lined shell. Drizzle evenly with reserved chocolate mixture; sprinkle with remaining toffee bits. Chill for at least 2 hours or for up to 2 days.

    Makes 2 pies (16 servings).


    Tip:
    • Freeze prepared pies for up to a month. Let stand at room temperature for 1 1/2 hours before serving.

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NEW FRESH PACKAGING

With true REESE®* Peanut Butter taste, these chips are perfect for brownies, chocolate cookies and fudge

With true REESE®* Peanut Butter taste, these chips are perfect for brownies, chocolate cookies and fudge

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