Recipe

Choco-peanut Butter Cups Recipe

Add Step-by-Step Photos	Undercoverangel / All my dishes 9 months, 1 week ago this is soooooooooo great!!!! High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup all-purpose flour into dough. Divide dough into 24 pieces; press 1 piece in each cup. Prep:40m Cook:15m Servings:24	Undercovera
	peanut chocolate

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Ingredients

1 roll refrigerated peanut butter cookies

1 cup white vanilla baking chips

1 1/2 cups creamy peanut butter

1 cup semisweet chocolate chips

4 oats 'n honey crunchy granola bars, crushed (3/4 cup)

Directions

Heat oven to 350°F. Grease 24 mini muffin cups with cooking spray or shortening. 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.

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