Pb And Chocolate Cups

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• Servings: 12
• 10 ounces coconut macaroons
• 2 tablespoons creamy peanut butter
• 1 ounce cream cheese, at room temperature
• 1 tablespoon confectioners' sugar
• 12 tablespoons heavy cream
• 1/2 cup bittersweet chocolate chips
• 1 cup frozen cool whip topping, thawed
• 1/4 cup raspberries (12)

Recipe

• 1 in food processor or blender, pulse macaroons 10 times, or until fine crumbs form. press 2 1/2 tablespoons macaroon crumbs into each well of 12-cup mini muffin pan.
• 2 in bowl, combine peanut butter, cream cheese and confectioners' sugar until blended; divide mixture evenly among macaroon cups. in microwave safe bowl, microwave heavy cream 15 seconds, or until heated; add bittersweet chocolate morsels. let sit 1 minute; stir until smooth. pour over peanut butter mixture.
• 3 chill 10 minutes, or until firm. remove cups from pan. spoon whipped topping into pastry bag fitted with star tip (ateco #826); pipe on cups. tops with raspberries.