Simple Chocolate-Peanut Butter Cookies
Makes 24 cookie cups

Prep Time: 40 min..
Start to Finish: 1 hr 40 min

Ingredients

• 1 - roll (16.5 oz) Pillsbury® Create 'n Bake™ refrigerated peanut butter cookies
• 1 - cup white vanilla baking chips
• 1-1/2 - cups creamy peanut butter
• 1 - cup semisweet chocolate chips
• 4 -  Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Directions

Heat oven to 350°F. Grease 24 mini muffin cups with cooking spray or shortening.

1. Cut cookie dough into 24 slices.
2. With floured fingers, press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup.
3. Bake 10 to 15 minutes or until edges are deep golden brown.
4. Cool in pans on cooling racks 5 minutes.
5. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
6. Meanwhile, in 2-quart saucepan, melt vanilla baking chips and 3/4 cup of the peanut butter over low heat, stirring constantly.
7. Divide mixture evenly into cookie cups (about 1 tablespoon each).
8. Refrigerate 10 minutes.
9. In same 2-quart saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly.
10. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each).
11. Sprinkle crushed granola bars over top of each.
12. Refrigerate until set, about 1 hour.
13. Remove from muffin cups before serving.

High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup all-purpose flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.

Alan’s Kitchen Tip:
* To easily crush granola bars, do not unwrap; use rolling pin to crush bars.