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Category: Desserts
Prep Time: Cook Time: Total Time:
1 (18 oz) roll refrigerated peanut butter cookies
1 cup premier white chips
11/2 cups creamy peanut butter
1 cup semi-sweet 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. 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 to 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 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 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 tbsp each).
Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.
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CHOCO-PEANUT BUTTER CUPS
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 (18 oz) roll refrigerated peanut butter cookies
1 cup premier white chips
11/2 cups creamy peanut butter
1 cup semi-sweet 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. 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 to 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 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 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 tbsp each).
Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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