Shelly's Recipe

CHOCO-PEANUT BUTTER CUPS

Category: Cookies

1 (18 oz) roll refrigerated peanut butter cookies
1 cup premier white chips
1 1/2 cups creamy peanut butter
1 cup semi-sweet chocolate chips (6 oz)
4 Nature Valley oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed

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.