ChocoPeanut Butter Cups

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

Makes 24.

Dorothy Hadler, Menasha, Wisconsin