Choco-Peanut Butter Cups


User Avatar
Member since 2007
No Video

Serves 24 | Prep Time | Cook Time 10 to 15

Why I Love This Recipe


Ingredients You'll Need

16 oz. roll Pillsbury peanut butter cookies
1 cup white chocolate chips
1 1/2 cups creamy peanut butter,divided
1 cup semi sweet chocolate chips
4 Nature Valley oats 'n honey granola bars (2 pouches), crushed


Directions

Preheat oven to 350 degrees F.


Spray 24 mini muffin cups with non stick cooking spray.


Cut cookie dough into 24 slices.


Press in bottom and up sides of mini muffin cups, forming a rim (dust fingers with flour if necessary).


Bake 10 to 15 minutes or until edges are deep golden brown.


Cool on wire racks for 5 minutes.


With tip of handle of a wooden spoon, press dough down in center to make more room for filling. Meanwhile, in a 2-quart saucepan, melt white chips and 3/4 cup peanut butter over low heat, stirring constantly.


Spoon a heaping tablespoon into each cup. Refrigerate 10 minutes. Meanwhile, in another 2-quart saucepan, melt chocolate chips with remaining 3/4 cup peanut butter over low heat, stirring constantly.


Spoon a heaping tablespoon on top of peanut butter mixture in each cup, mounding the chocolate. Sprinkle with crushed granola bars.


Refrigerate at least 45 minutes before removing from pans.


24 cookie cups


Questions, Comments & Reviews


This was my $10,000 winning recipe from the Pillsbury Bake Off in 2006. Enjoy it!


More Great Recipes: Cookies | Dessert | Microwave | Mixer
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart