Pb and Chocolate Cups

• 10 ounces coconut macaroons
• 2 tablespoons creamy peanut butter
• 1 ounce cream cheese, at room temperature
• 1 tablespoon confectioners' sugar
• 12 tablespoons heavy cream
• 12 cup bittersweet chocolate chips
• 1 cup frozen Cool Whip Topping, thawed
• 14 cup raspberries (12)

1. In food processor or blender, pulse macaroons 10 times, or until fine crumbs form.
2. Press 2 1/2 tablespoons macaroon crumbs into each well of 12-cup mini muffin pan.
3. In bowl, combine peanut butter, cream cheese and confectioners' sugar until blended; divide mixture evenly among macaroon cups.
4. In microwave safe bowl, microwave heavy cream 15 seconds, or until heated; add bittersweet chocolate morsels.
5. Let sit 1 minute; stir until smooth.
6. Pour over peanut butter mixture.
7. Chill 10 minutes, or until firm.
8. Remove cups from pan.
9. Spoon whipped topping into pastry bag fitted with star tip (Ateco #826); pipe on cups.
10. Tops with raspberries.

coconut macaroons, peanut butter, cream cheese, sugar, heavy cream, bittersweet chocolate chips, raspberries

Taken from www.food.com/recipe/pb-and-chocolate-cups-361292 (may not work)