@theprincesswife (bdprincess) wrote,
@theprincesswife
bdprincess

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I need to make these for some one ... *smiles*


Choco-Peanut Butter Cups

Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.

 
 
Prep Time:
40 Min
Total Time:
1 Hr 40 Min
Makes:
24 cookie cups
  RECIPE     TIPS     REVIEWS (28)     NUTRITIONAL INFO        
INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1cup white vanilla baking chips
1 1/2cups creamy peanut butter
1cup semisweet chocolate chips
4Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*


DIRECTIONS
1.Heat oven to 350°F. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. With floured fingers, press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup.
2.Bake 10 to 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 center of each cup to make room for 2 tablespoons filling.
3.Meanwhile, in 2-quart saucepan, melt vanilla baking 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.
4.In same 2-quart saucepan, melt chocolate 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 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.
High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup all-purpose flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.

Tags: food
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