Bake-Off® Contest 42, 2006
Rockville, Maryland

Choco-Peanut Butter Cups

Peanut butter and chocolate blend perfectly in an easy and irresistible cookie cup from the Bake-Off® Contest.

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  • prep time 40 min
  • total time 1 hr 40 min
  • ingredients 5
  • servings 24
 

Ingredients

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
Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 24 mini 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 dough down in center of each cup to make room for 2 tablespoons filling.
  • 2 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.
  • 3 In same 2-quart saucepan, melt semi-sweet baking 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.
  • 1 Heat oven to 350°F. Spray 24 mini 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 dough down in center of each cup to make room for 2 tablespoons filling.
  • 2 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.
  • 3 In same 2-quart saucepan, melt semi-sweet baking 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.

EXPERT TIPS

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Expert Tips

*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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Cup
Calories
280
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
210mg
210%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
17g
17%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license. ®Jif is a trademark of The J.M. Smucker Company ®Crisco is a trademark of The J.M. Smucker Company 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009