Chocolate Peanut Butter Cups, Gluten Free

Cookie cup:

• 2 cup peanut butter
• 2 cup sugar
• 2 eggs
• 1 tsp vanilla

1. Mix together cookie dough, roll into a log; chill for 2 hours or overnight.

Filling:

• 1 cup white chocolate chips
• 1 cup semi sweet chocolate chips
• 1 ½ cups peanut butter, divided ¾ cup + ¾ cup
• ¾ cup crushed gluten free granola bars, 4 bars

1. Preheat oven to 350 degrees F. 
2. Grease 24 mini muffin cups with shortening. 
3. Cut cookie dough into 24 slices. 
4. Press one slice in bottom and up the side of each mini muffin cup, forming ¼ inch rim above top of cup; sprinkle fingers with powdered sugar if need be.
5. Bake 10 to 15 minutes or until edges are deep golden brown. 
6. Cool in pans on cooling racks 5 minutes. 
7. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 Tbsp filling.
8. In saucepan, melt white chocolate chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups, about 1 Tbsp each. Refrigerate 10 minutes.
9. In same saucepan, melt semi sweet chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. 
10. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). 
11. To easily crush granola bars, do not unwrap; use rolling pin to crush bars; Sprinkle crushed granola bars over top of each. 
12. Refrigerate until set, about one hour or so. 
13. Remove from muffin cups before serving.

Variation: May use a sugar cookie or chocolate cookie recipe for the cup...and dark chocolate chips in the filling.