Choco-Peanut Butter Cups

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“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:
1hr 35mins
SERVES:
24
YIELD:
24 cookie cups
UNITS:
US

Ingredients Nutrition

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.

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