Another addictive recipe...

Here is a great sweet treat for a late night crop--lots of protein from all the peanut butter :) I totally pilfered this from the Pillsbury website but they are just too good not to pass along! We had them at kit assembly--a perfect compliment to Elizabeth's hot cheese dip! Enjoy :) --Mindy

Choco Peanut Butter Cups
Ingredients:

1	roll (18 oz) refrigerated peanut butter cookies
1	cup white chocolate chips (6 oz)
1 1/2	cups creamy peanut butter
1	cup semi-sweet chocolate chips (6 oz)
4	oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)

Directions:

1.	Heat oven to 350°F. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (dust fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
2.	Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3.	In same 2-quart saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.