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Choco-PB Cookie Cups




Source of Recipe


internet






List of Ingredients



• 1 2/3 cups crushed chocolate sandwich cookies (Oreos)
  
• 1/4 cup butter, melted
  
• 9 ounces white chocolate, chopped (1 1/2 packages white baking bars)
  
• 1 1/2 cups creamy peanut butter, divided
  
• 1 1/4 cups semisweet chocolate chips
  
• 3/4 to 1 cup pecans, chopped
  






Instructions



1. Arrange 60 mini-muffin baking cups on a 10-inch-by-15-inch jelly-roll pan.
   
   
2. Combine crushed chocolate sandwich cookies with melted butter and place one generous tablespoon of the mixture in the bottom of each cup.
   
   
3. In a heavy 2-quart saucepan, heat chopped white chocolate and 3/4 cup peanut butter over low heat until melted and smooth, stirring occasionally. Spoon peanut butter mixture into baking cups. Refrigerate
   10 minutes.
   
   
4. Meanwhile, in a heavy 2-quart saucepan, heat semisweet chocolate chips and remaining peanut butter over low heat until melted and smooth, stirring occasionally.
   
5. Spoon warm chocolate-peanut butter mixture over chilled mixture in baking cups; sprinkle with chopped pecans. Refrigerate 3 to 4 hours.
   
   






Final Comments


(Makes 60 cookie cups)

Note: Store covered in the refrigerator for up to one week, or in an airtight container in the freezer for up to one month.