Ingredients

*1 (16.5 ounce) roll Pillsbury(R) Create 'n Bake refrigerated peanut butter cookies
*1 cup white vanilla baking chips
*1 1/2 cups creamy peanut butter
*1 cup semisweet chocolate chips
*4 Nature Valley oats 'n honey crunchy granola bars, crushed*

Directions

1. 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 cup, forming 1/4-inch rim above top of cup.

2.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 cup to make room for 2 tablespoons filling.

3.Meanwhile, in 2-quart saucepan, melt vanilla baking 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.

4.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.

Yield: 24 servings