CHOCO-PEANUT BUTTER CUPS

 

  • Cooking Time: 10 to 15
  • Servings: 24
  • Preparation Time:

Ingredients

  • 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

Notes

Categories: Cookies  Dessert  Microwave  Mixer  Oven  Refrigerator 
© 2006-2014 BakeSpace, Inc. All Rights Reserved