Peanut butter and chocolate has to be one of my favorite combinations. And I know that I’m not alone or Reese’s Peanut Butter Cups wouldn’t be so popular! As I was paging through Kraft Food & Families Fall 2015 magazine and noticed these Peanut Butter-Chocolate Mousse Cups I saw one of my favorite flavors combined with a no-bake dessert and knew it was going to be a keeper.
The beauty of this no-bake dessert is that it is made with only 4 ingredients – how often does that happen?! They also came together really quickly after work – I decided to make them as a surprise for my husband last minute when he was working late. I love the light and creamy peanut butter mouse with the bits of mini chocolate chips and the crunchy phyllo shells.
Since these are a one-bite dessert they would also be a great idea to bring to party!
Here’s what you need:
Start by adding a ½ c of creamy peanut butter and a cup and a half of thawed cool whip to a bowl.
Whisk together until just blended. Before you start hating on the Cool Whip instead of real whipped cream there are several things I like about using it in this recipe. The first thing I like about Cool Whip is that is can hold up whisking a little better than whipped cream before falling. It also is ready to go meaning I could skip the step of whipping cream in this dessert. And the final reason I like Cool Whip in this dessert is that it means my parents can eat it, since Cool Whip is dairy free. If you want though, by all means use the real thing.
Throw in some mini chocolate chips.
And gently fold them in.
Add the mixture to a resealable plastic bag.
Snip off the end and pipe into phyllo cups. Before you do that, there is one optional step you can take. Although the phyllo cups are ready to go after thawing (just sitting on the counter for a bit), you can optionally add a little more crunch by baking for a few minutes first. Most boxes have directions – if not I would start at 350 for 5 minutes. Just make sure to cool before adding the filling. I realize this makes them no-bake if you do this.
Feel free to sprinkle additional chocolate chips over the top as a garnish.
Serve immediately or refrigerate.
- ¼ creamy peanut butter
- 1 ½ c Cool Whip, thawed
- 4 T mini, semi-sweet chocolate chips, divided
- 1 pkg, frozen mini phyllo shells, thawed (15 shells)
- Whisk together the peanut butter and cool whip, just until combined. Fold in 3 T of chocolate chips.
- Spoon mixture into a plastic bag. Cut off a corner.
- Pipe into thawed mini phyllo shells.
- Garnish with remaining chocolate chips