Choco-peanut Butter Cups

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 (18 ounce) roll pillsbury refrigerated peanut butter cookie dough
• 1 cup hershey's premier chocolate chips
• 1 1/2 cups creamy peanut butter
• 1 cup hershey's semi-sweet chocolate chips
• 4 nature valley oats and honey crunchy granola bars, crushed (2 pouches from 8.9 oz box)

Recipe

• 1 preheat oven to 350ºf.
• 2 grease 24 muffin cups with cooking spray or butter.
• 3 cut cookie dough into 24 slices.
• 4 press 1 slice in bottom and up sides of each mini muffin cup, forming 1/4" rim above top of cup(dust fingers with flour if necessary).
• 5 bake 10-15 mins or until edges are deep golden brown.
• 6 cool in pans on wire racks 5 minutes.
• 7 with tip of handle of wooden spoons, press dough down in center of each cup to make room for 2 tablespoons filling.
• 8 meanwhile, in 2qt saucepan, melt chips and 3/4 cup of peanut butter over low heat, stirring constantly.
• 9 divide mixture evenly into cookie cups(about 1 tablespoon each).
• 10 refrigerate 10 minutes.
• 11 in same 2qt saucepan, melt semi-sweet chocolate chips and remaining 3/4 peanut butter over low heat, stirring constantly.
• 12 divide chocolate evenly on top of peanut butter mixture in each cup(about 1 tablespoon each).
• 13 sprinkle granola(which you have crushed, while still in bags, with a rolling pin, on top of each cup.
• 14 refrigerate until set, about 1 hour.
• 15 remove from muffin cups before serving.