Choco-peanut Butter Cups

Ingredients

• 18 ounce Pillsbury refrigerated peanut butter cookies
• 1 cup White chocolate chips 6 oz
• 1 1/2 cups Peanut butter creamy style
• 1 cup Semi-sweet chocolate chips 6 ounces
• 3/4 cup Nature Valley oats ’n Honey granola bars crushed (2 pouches from 8.9 oz box)

Instructions

1. Heat oven to 350. Grease 24 mini muffin cups. Cut cookie dough into 24 slices. 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). Bake 10-15 minutes or until edges are deep golden brown. Cool in pans 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2T filling
2. In 2-quart saucepan, melt white chips and 3/4 cup of peanutbutter over low heat, stirring constantly. Spoon 1T mixutre into each dough-lined cup. Chill 10 minutes.
3. In another 2-quart saucepan, melt chocolate chips and remaining peanut butter over low heat, stirring constantly. Spoon 1 T mixture on top of each cup. Sprinkle crushed granola bars over top of each.
4. Refrigerate unti set, about one hour. Remove from muffin cups before serving.
5. 280 calories per cookie