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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.