Choco-Peanut Butter Cookies
By Yankee Magazine|Apr 16 2007|
Ingredients
Choco-Peanut Butter Cups
1 (16.5 ounce) roll Pillsbury(R) Create ‘n Bake refrigerated peanut
Butter cookies
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, crushed*
Instructions
Heat oven to 350 degrees 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.
Recipe Provided By: Pillsbury Bake-Off
Yield: 24 servings
