Pb and Chocolate Cups

1. 1

   In food processor or blender, pulse macaroons 10 times, or until fine crumbs form.

2. 2

   Press 2 1/2 tablespoons macaroon crumbs into each well of 12-cup mini muffin pan.

3. 3

   In bowl, combine peanut butter, cream cheese and confectioners' sugar until blended; divide mixture evenly among macaroon cups.

4. 4

   In microwave safe bowl, microwave heavy cream 15 seconds, or until heated; add bittersweet chocolate morsels.

5. 5

   Let sit 1 minute; stir until smooth.

6. 6

   Pour over peanut butter mixture.

7. 7

   Chill 10 minutes, or until firm.

8. 8

   Remove cups from pan.

9. 9

   Spoon whipped topping into pastry bag fitted with star tip (Ateco #826); pipe on cups.

10. 10

    Tops with raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.