Instructions

Preheat oven to 350°F. Line 15 standard muffin cups with paper liners. Process graham crackers in a food processor into fine crumbs. Add brown sugar and pulse to combine. Whisk egg and butter in a small bowl. With the motor running, add the butter mixture through the feed tube and process until a dough comes together. With damp fingers, lightly press about 2 Tbsp. of the dough into the bottom and up the sides of each muffin cup. Bake the crusts until the edges start to crisp, 10 to 12 minutes. Spread ½ tsp. chocolate into the bottom of each crust with an offset spatula. Freeze until set, about 15 minutes. Gently fold 1 cup whipped topping, confectioners' sugar, peppermint extract, and food coloring (if using) in a medium bowl with a flexible spatula until combined. Fold in 2 more cups whipped topping. Divide the mixture among the chilled crusts, using about 2 Tbsp. for each; freeze until set, at least 30 minutes and up to 1 day. Just before serving, remove the mini pies from the freezer. (Remove the paper liners, if desired.) Top each with a dollop of the remaining 1 cup whipped topping and sprinkle with crushed peppermint candy. Serve immediately.
Sugar Substitute: We do not recommend one for this recipe.