My addiction to Costco has hit an all time high.  Maybe it’s the 2 million pints of strawberries for only $5.99.  Or maybe it’s the totally awesome rotisserie chicken for $4.99.  Or maybe it’s there freakin’ cookbook section that gets me every time.  They may not even be the best or even most well known cookbooks, but the fact that they are like $10 makes me become the victim of an overly obsessive cookbook disorder.  I know that I don’t need them.  But they sit there, staring at me screaming “pick me, pick me!” So, I cave.  Yesterday, I caved.  I usually have second thoughts once I’ve hit my driveway.  Why did I buy that freakin’ cookbook? But, this time I found one recipe that really jumped out at me.  Yes, one recipe.  Maybe down the road I can get some new ideas from it, but for now, one recipe.  It is Pillsbury’s Best of the Bake-Off Winners.  I found a recipe for Choco-Peanut Butter Cups that I knew I couldn’t die without trying.  Just my kind of treat.  So I went home and made it.  All I can say about this recipe can be summed up in just one word.  Yummy.  Yes, it may be lame, but it is one of my favorite descriptive words when it comes to food.  I can’t help it.  It must be the little kid in me.  But it’s true.  These peanut butter cups are yummy.  It is basically a peanut butter cookie stuffed with peanut butter mixed with half white chocolate and half semi-sweet chocolate.  Try them out and I bet that you will agree. Very rich, but very yummy.  Yum, yum, yum.  Okay, enough of that.  Obviously, the recipe being from the Pillsbury cookbook, calls for store bought peanut butter cookie dough. But I made my favorite Sweet Melissa recipe, and it was perfect.  So do as you wish! I decided to rename this recipe Twisted Peanut Butter Cups, it just sounded more interesting to me. But call them what you want! Enjoy this one!  Splurge!!!!

adaped from Pillsbury Best of the Bake-Off Winner Cookbook

24 cookie cups

1 roll (16.5 oz) refrigerated peanut butter cookie dough

(or homemade recipe)

1 cup white chocolate chips

1 1/2 cups creamy peanut butter

1 cup semi sweet chocolate chips

2 oats n honey crunchy granola bars (I used Nature Valley), crushed (3/4 cup)

1. Heat oven to 350 degrees.  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 10-15 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 of 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 for 10 minutes.

3. In same saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly.  Divide chocolate mixture evenly on top of the white chocolate 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.

After baking, poke the cookie down so that you have room for the yummy filling.

Fill with the white chocolate peanut butter mixture, and chill.

Fill with the chocolate peanut butter mixture.Top with crushed granola bars and you now have one twisted peanut butter cup.