Peanut Butter Granola Cup

Granola

1. First, line a cookie sheet with Parchment paper, and measure the Oats out onto the parchment paper.  Add the brown sugar, and toss with your hands to combine Oats and brown sugar. Smooth the Oats out to a single layer on the Parchment paper, and drizzle the honey over the top.  Toss again to combine the honey with the Oats, using a large spoon. 
2. Smooth out the Granola mixture to a single layer, and bake at 350 degrees for about 30 minutes, but stirring about every 5 to 10 minutes to make sure the Granola is evenly cooked.  Remove from oven, and place cookie sheet on a wire rack to cool.

Peanut Butter Mixture

1. When the Granola is cool to the touch, transfer to a large bowl.  Add the /14 cup of Peanut butter, 1/4 cup of honey, and 1/3 cup of Maple Syrup to make the mixture for the Oat cups.  Blend all the ingredients until well mixed. 

Making the Granola Cups

1. Grease (I used butter) a 12 count muffin tin, on the bottom and up the sides of each muffin space.  Place the Oat mixture in each muffin space, evenly, until the muffin tin is full. 
2. Grease your hands with butter, and using your fingers, press the Oat mixture in the bottom and up the sides of each muffin space, until you've pressed all the Oat cups in the muffin tin.  Place the muffin tin in the freezer for 30 minutes.  When the 30 minutes is up, remove the muffin tin from the freezer.  Place the 1 cup of Peanut Butter in a measuring cup with a pour spout, and melt in the microwave for about 1 minute, stopping every 15 seconds to stir.  When the Peanut butter is melted, but not hot, stir well, then pour the melted peanut butter into the muffin cups, and fill about 3/4 of the way full.  Place the muffin tin back in the freezer for one hour.

Chocolate Topping

1. When the peanut butter oat cups have been in the freezer for about 45 minutes; it's time to make the Chocolate Topping.  In a microwave safe bowl, add the 3 squares of Chocolate Almond Bark (See note below) and the heavy cream to the bowl, and microwave at 10 second intervals until the chocolate starts to melt.  Stir the cream into the chocolate, and continue to stir until all the cream and chocolate are combined.  If the chocolate is not completely melted, place it back in the microwave with a few drops of cream for 10 seconds, remove and stir until the chocolate is melted and blended with cream.  The chocolate should look thin and shiny.  Remove the muffin tin from the freezer, and pour the chocolate topping on each peanut butter cup, filling, but not over filling the cups, until all cups have been topped with chocolate.  Place the muffin tin back in the freezer for 2 hours to completely set the chocolate and peanut butter.  Serve and Enjoy!