Shelly's Recipe

TWISTED PEANUT BUTTER CUPS

Category: Cookies

1 roll (16.5 oz) refrigerated peanut butter cookie dough
1 cup white chocolate chips
1 1/2 cups creamy peanut butter
1 cup semi sweet chocolate chips
2 oats n honey crunchy granola bars (I used Nature Valley), crushed (3/4 cup)

Preheat oven to 350. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie 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 (dust fingers with flour if necessary). Bake 10-15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tbsp of filling.

Meanwhile, in 2 quart 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 tbsp each). Refrigerate for 10 minutes.

In same saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of the white chocolate 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.