Choco-Peanut Butter Cups

These are very versatile - this was submitted by Ronna Farley in the "Simple Snacks" category from Rockville, MD at the Bake-Off 42(March 2006)and was the $10,000 winner.

• Ready In: 1 hr 35 mins
• Serves: 24
• Yields: 24 cookie cups

Ingredients

• 1 (18 ounce)  roll pillsbury refrigerated  peanut butter cookie dough
• 1  cup  hershey's premier white chocolate chips
• 1 1⁄2 cups creamy peanut butter
• 1  cup  Hershey's semi-sweet chocolate chips
• 4  Nature Valley Oats and Honey crunchy granola bars, crushed (2 pouches from 8.9 oz box)

Directions

1. Preheat oven to 350ºF.
2. Grease 24 muffin cups with cooking spray or butter.
3. Cut cookie dough into 24 slices.
4. Press 1 slice in bottom and up sides of each mini muffin cup, forming 1/4" rim above top of cup(dust fingers with flour if necessary).
5. Bake 10-15 mins or until edges are deep golden brown.
6. Cool in pans on wire racks 5 minutes.
7. With tip of handle of wooden spoons, press dough down in center of each cup to make room for 2 tablespoons filling.
8. Meanwhile, in 2qt saucepan, melt white chips and 3/4 cup of peanut butter over low heat, stirring constantly.
9. Divide mixture evenly into cookie cups(about 1 tablespoon each).
10. Refrigerate 10 minutes.
11. In same 2qt saucepan, melt semi-sweet chocolate chips and remaining 3/4 peanut butter over low heat, stirring constantly.
12. Divide chocolate evenly on top of peanut butter mixture in each cup(about 1 tablespoon each).
13. Sprinkle granola(which you have crushed, while still in bags, with a rolling pin, on top of each cup.
14. Refrigerate until set, about 1 hour.
15. Remove from muffin cups before serving.