Choco-Peanut Butter Cups
- Prep Time: 20 minutes
- Cook Time: 10 - 15 minutes
- Servings: 12
- Course: Dessert
Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.
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- 1 roll Pillsbury™ refrigerated peanut butter cookie dough
- 1 cup white vanilla baking chips
- 1 1/2 cups creamy peanut butter
- 1 cup semisweet chocolate chips
- 4 Nature Valley™ oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
Heat oven to 350°F. Line 24 mini muffin cups with Reynolds® Baking Cups. 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.
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.
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.
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.
To easily crush granola bars, do not unwrap; use rolling pin to crush bars.