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Choco-Peanut Butter Cups

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Choco-Peanut Butter Cups
  • Prep 40 min
  • Total 2 hr 10 min
  • Ingredients 5
  • Servings 24
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Peanut butter and chocolate blend perfectly in an easy and irresistible cookie cup from the Bake-Off® Contest.
Updated Oct 16, 2017
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Ronna Farley
Rockville, Maryland

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 24 mini muffin cups with 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. Bake 8 to 12 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With end of handle of wooden spoon, make 1 1/2-inch indentation in center of each cup.
  • 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 chocolate chips and remaining 1/2 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 teaspoon each). Sprinkle crushed granola bars over top of each cup. Refrigerate until set, about 1 hour. Using pointed knife, remove from muffin cups before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    *To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
  • tip 2
    Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.

Nutrition Information

280 Calories, 17g Total Fat, 7g Protein, 27g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Cookie Cup
Calories
280
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
5g
27%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
210mg
9%
Potassium
120mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
6%
Sugars
17g
Protein
7g
% Daily Value*:
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.
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