1 roll (16.50z) Pillsbury refrigerated peanut butter cookies
1 cup white baking chips (6oz)
1 1/2 cups creamy peanut butter
1 cup semi sweet chocolate baking chips
4 Nature Valley oats n honey crunchy granola bars
Instructions
Heat oven to 350 degrees. Spray 24 mini muffin cups with non
stick cooking spray. Cut cooke dough into 24 slices. Press 1 slice
in bottom and up side of each mini muffin cup, forming 1/4 inch
rim above top of cup (sprinkle fingers with flour if necessary).
Bake 10-15 minutes or until edges are deep golden brown. Cool
in pans on cooling racks 5 minutes. With tip of handle of wooden
spoon, press dough down in the center of each cup to make
room for 2 tablespoons filling.
Meanwhile, in 2quart saucepan, melt white chips and 3/4 cup of the
peanut butter over low heat, stirring constantly. Divide mixture
evenly into cookie cups (about 1 tablespoon each). Refrigerate 10
minutes
In same 2 quart saucepan, melt semi sweet baking chips and
remaining 3/4 cup peanut butter over low heat, stirring
constantly. Divide chocolate mixture evenly on top of peanut
butter mixture in each cup (about 1 TBSP each). Sprinkle crushed
granola bars over top of each. Refrigerate until set, about 1 hour.
Remove from muffin cups before serving.
Originally Submitted
1/26/2012
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