• Preparation Time 45 minutes plus 2 hours freezing
  • Baking Time 8 minutes
  • Makes 32 bites
  • Freezing Required


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 2/3 cup Robin Hood® Original All Purpose Flour
  • 1 tbsp icing sugar
  • 1 tbsp cocoa powder
  • 1 pinch salt
  • 3 tbsp All Vegetable Shortening
  • Filling
  • 1 cup smooth peanut butter
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • Topping
  • 2/3 cup Smucker's® Magic Shell® Chocolate Flavoured Topping
  • 1/4 cup chopped peanuts
  • 32 mini muffin paper cups

Serving Size: 32 bites


Serving Size: 32 bites

  • Preheat oven to 350°F (180°C). Line mini muffin cups with paper cups.
  • Crust: Blend, in a medium bowl, flour, icing sugar, cocoa powder, and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Press 1 tsp (5 mL) of crust mixture into the bottom of each prepared muffin cup.
  • Bake in preheated oven for 8 minutes. Cool.
  • Filling: Whip, using an electric mixer, peanut butter until light and creamy, about 2 minutes. Beat in sweetened condensed milk.
  • Top crust with slightly less than 1 tbsp (15 mL) of peanut butter mixture.
  • Topping: Squeeze chocolate topping over peanut butter mixture and sprinkle with chopped peanuts. Freeze 2 hours or until firm. Serve frozen.


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