peanut butter cups

1. 1 (16.5 ounce) roll Pillsbury(R) Create 'n Bake refrigerated peanut butter cookies
2. 1 cup white vanilla baking chips
3. 1 1/2 cups creamy peanut butter
4. 1 cup semisweet chocolate chips
5. 4 Nature Valley oats 'n honey crunchy granola bars, crushed*

1. Heat oven to 350 degrees F. 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.
2. 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.
3. 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.
4. 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.

I have a great recipe for a Peanut Butter Silk Cake . It tastes very much like a peanut butter cup.
Here is the ingredients you will need:
1 box Betty Crocker Super Moist butter rcipe yellow cake mix
1 and 1/4 cups water
1/2 cup creamy peanut butter
1/2 cup butter or margarine, softened
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container Betty Crocker Rich and Creamy chocolate frosting
1 cup chopped peanuts, If desired NOTE: I used chopped pecans, i had them in my pantry already .
1. Heat oven to 350*(325*for dark or nonstick pans)generously grease or spray bottome onlt of 2 8" inch or 9" inch round pans . In large bowl, beat dry cake mix, water, 1/2 cup peanut butter, 1/2 cup butter and the eggs on low speed 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionlly. Then pour into pans.
2. Bake 31-36 minutes (37-44 min for dark or non stick pans)or until tooth pick inserted in center comes out clean. Cool 10 min. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks, cool completely, about 1 hour.
3. in a 2 quart saucepan, melt 1/4 cup butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir for 30 seconds. Remove from heat . Refrigerate uncovered for 10 minutes.
4. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture;beat on medium speed until smooth and creamy. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cups peanut butter mixture to within 1/2 inch of edge. Frost top and sides of cake with frosting. Press peanuts or pecans onto frosting on side of cake . Store covered in refrigerator.
I found this recipe on a box of Betty Crocker Cake mix, It is awesome.

I make peanut butter buckeyes. I think they taste better than a Resse's.

BUCKEYES

1 jar creamy peanut butter (1 lb. 14 oz.)
2 lbs. confectioners sugar
1 lb. butter
2 (12 oz.) pkgs. semi-sweet morsels
3/4 slab of canning wax

Melt butter. Pour onto large mixing bowl. Add peanut butter and confectioners sugar. Mix with hands until smooth. Mixture should not be too dry. Place waxed paper on cookie sheets. Make 1 inch balls out of mixture. Cool balls for hours. While waiting, in double boiler, melt wax and chocolate bits. With toothpick, dip each ball into hot chocolate, almost to top, leaving enough uncovered to resemble a buckeye. Keep balls cool while waiting to be dipped. Keep top of double boiler over bottom of pan of hot water. If necessary, you can reheat the chocolate when it gets down to the bottom or cools. Keep candies refrigerated or frozen. To cover the toothpick hole, gently press the back side of a small spoon over the buckeye.