Pb and Chocolate Cups

Pleasing party pop' ems. I found this recipe in First magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make these I plan to make my macaroons, use natural peanut butter, sugar free chocolate chips and cool whip.

• Ready In: 11 mins
• Serves: 12

Ingredients

• 10  ounces  coconut macaroons
• 2  tablespoons creamy peanut butter
• 1  ounce cream cheese, at room temperature
• 1  tablespoon confectioners' sugar
• 12  tablespoons heavy cream
• 1⁄2 cup  bittersweet chocolate chips
• 1  cup  frozen Cool Whip Topping, thawed
• 1⁄4 cup raspberries (12)

Directions

1. In food processor or blender, pulse macaroons 10 times, or until fine crumbs form. Press 2 1/2 tablespoons macaroon crumbs into each well of 12-cup mini muffin pan.
2. In bowl, combine peanut butter, cream cheese and confectioners' sugar until blended; divide mixture evenly among macaroon cups. In microwave safe bowl, microwave heavy cream 15 seconds, or until heated; add bittersweet chocolate morsels. Let sit 1 minute; stir until smooth. Pour over peanut butter mixture.
3. Chill 10 minutes, or until firm. Remove cups from pan. Spoon whipped topping into pastry bag fitted with star tip (Ateco #826); pipe on cups. Tops with raspberries.