Choco-Peanut Butter Cups

Choco-Peanut Butter Cups
Prep 40 mins Start to Finish 1 hr 40 mins
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Choco-Peanut Butter Cups
  • 1  roll  (16.5 oz) Pillsbury® refrigerated peanut butter cookies
  • 1  cup  Hershey's® premier white baking chips (6 oz)
  • 1 1/2  cups  JIF® Creamy Peanut Butter
  • 1  cup  Hershey's® semi-sweet baking chips (6 oz)
  • 4  bars  Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

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)
  • cal. (kcal) 280,
  • Fat, total (g) 17,
  • chol. (mg) 0,
  • sat. fat (g) 5,
  • carb. (g) 27,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 17,
  • pro. (g) 7,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • sodium (mg) 210,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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