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Export 8 ingredients for grocery delivery
Preheat oven to 350°.
Line 12 muffin tins with muffin cups or liners. (Alternatively you can grease the muffin tin, but we highly recommend using liners so that no crumbs are wasted.)
Combine the graham crackers, CannaButter, unsalted butter and brown sugar in a food processor and blend until finely crumbled.
Place 1 tablespoon of the crust mixture in the bottom of each muffin liner and press into the bottom.
Bake for 5 minutes.
Mix the cream cheese, powdered sugar and peanut butter together until smooth.
Stir in the whipped topping.
Spoon the filling evenly among the 12 muffin liners.
Chop the peanut butter cups into small pieces. Distribute evenly over the top of all peanut butter mini pies.
Sprinkle toffee bits over the top of all peanut butter pies.
OPTIONAL: drizzle Magic Shell chocolate topping over all peanut butter pies