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Popular in Food

Choco-Peanut Butter Cups

Choco-Peanut Butter Cups



  1. Heat oven to 350 degrees F. Spray 24 muffin cups with CRISCO Original No-Stick Cooking Spray, or grease with 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 (sprinkle fingers with flour if necessary). 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 dought down in center of each cup to make room for 2 tablespoons filling.
  2. Meanwhile, in 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stiffing 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.

From the Test Kitchen

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.

Nutrition Facts (Choco-Peanut Butter Cups)

    Per serving:
  • 280 kcal cal.,
  • 17 g fat
  • (5 g sat. fat,
  • 0 mg chol.,
  • 210 mg sodium,
  • 27 g carb.,
  • 2 g fiber,
  • 17 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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