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:
Preheat oven to 350 F.
Grease 24 muffin cups with cooking spray or butter.
Cut cookie dough into 24 slices.
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).
Bake 10-15 mins or until edges are deep golden brown.
Cool in pans on wire racks 5 minutes.
With tip of handle of wooden spoons, press dough down in center of each cup to make room for 2 tablespoons filling.
Meanwhile, in 2qt saucepan, melt white chips and 3/4 cup of peanut butter over low heat, stirring constantly.
Divide mixture evenly into cookie cups(about 1 tablespoon each).
Refrigerate 10 minutes.
In same 2qt saucepan, melt semi-sweet chocolate chips and remaining 3/4 peanut butter over low heat, stirring constantly.
Divide chocolate evenly on top of peanut butter mixture in each cup(about 1 tablespoon each).
Sprinkle granola(which you have crushed, while still in bags, with a rolling pin, on top of each cup.
Refrigerate until set, about 1 hour.
Remove from muffin cups before serving.
Servings: Serve
Time preparation: 20 min.
Time total: 95 min.