Recipe courtesy of General Mills
Choco-Peanut Butter Cups
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- Total: 2 hr 15 min
- Prep: 40 min
- Inactive: 1 hr 15 min
- Cook: 20 min
- Yield: 24 cookie cups
Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.
- Total: 2 hr 15 min
- Prep: 40 min
- Inactive: 1 hr 15 min
- Cook: 20 min
- Yield: 24 cookie cups
Ingredients
Directions
- Heat oven to 350 degrees F. 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 tablespoons 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 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. High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.
- Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Ronna Farley City: Rockville State: MD Prize Value: $10,000 Simple Snacks Category Winner
Cook’s Note
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
