Holy Cow! These are so sinfully delicious. The granola on top adds just the right amount of crunch and the filling is so creamy.
You've gotta try these!
Twisted Peanut Butter Cups
Adapted from Pillsbury Best of the Bake-Off Winner Cookbook
24 cookie cups
1 roll (16.5 oz) refrigerated peanut butter cookie dough(you can also make a homemade recipe or use a bag mix)
1 cup white chocolate chips
1 1/2 cups creamy peanut butter
1 cup semi sweet chocolate chips
2 oats n honey crunchy granola bars (I used Nature Valley), crushed (3/4 cup)
Heat oven to 350 degrees. Grease 24 mini muffin cups with cooking spray. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup (dust fingers with flour or dip fingers in water if necessary).
Bake 10-15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon or with a small baby spoon, press dough down in center of each cup to make room for 2 tablespoons of filling.
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 for 10 minutes.
In same saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of the white chocolate 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.