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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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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. 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.
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