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.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 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.
Back to top