Peanut butter and chocolate blend perfectly in an easy and irresistible cookie cup from the Bake-Off® Contest.
Bake-Off® Contest 42, 2006
Ronna Farley
Rockville, Maryland
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1
-
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
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1
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cup Hershey's® premier white baking chips (6 oz)
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1 1/2
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cups JIF® Creamy Peanut Butter
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1
-
cup Hershey's® semi-sweet baking chips (6 oz)
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4
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Nature Valley™ oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
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
*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 INFORMATION PER SERVING
Serving Size: 1 Cookie Cup
- Calories
- 280
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 17g
- 26%
-
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 1g
- Cholesterol
- 0mg
- 0%
- Sodium
- 210mg
- 9%
- Total Carbohydrate
- 27g
- 9%
-
- Dietary Fiber
- 2g
- 6%
- Sugars
- 17g
- Protein
- 7g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 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 Choice
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
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