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Creativity reigns at Bake-Off

From Staff Reports The Spokesman-Review

Get all of the details for entering your creation into the Pillsbury’s 43rd Annual Bake-Off at bakeoff.yahoo.com.

The contest deadline is April 22. Need some inspiration? Here’s the winning recipe from the 42nd contest in the Simple Snacks category.

Choco-Peanut Butter Cups

From Ronna Farley, Rockville, Md. Sugar cookie dough may be substituted for the peanut butter.

1 roll (16.5 ounces) Pillsbury 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 and honey crunchy granola bars (2 pouches from 8.9-ounce box), crushed (3/4 cup)

Heat oven to 350 degrees. 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.

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.

Note: High altitude directions (3,500-6,500 feet): Break up cookie dough into bowl; knead or stir 1/4 cup all-purpose flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.

Yield: 24 cookie cups

Approximate nutrition per cookie cup: 270 calories, 17 grams fat (5 grams saturated, 56 percent fat calories), 6 grams protein, 25 grams carbohydrate, cholesterol unavailable, 1 gram dietary fiber, 190 milligrams sodium.