Choco-Peanut Butter Cups

  • Prep 40 min
  • Total 2 hr 10 min
  • Ingredients 5
  • Servings 24

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.

  • *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

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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