Choco-Peanut Butter Cups

Heat oven to 350°F. Line 24 mini muffin cups with Reynolds^® Baking Cups. 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.

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.

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.

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.

Baking Tip: to easily crush granola bars, do not unwrap; use rolling pin to crush bars.