Ingredients
Method
- Line a standard 12-cup muffin tin with paper liners.
- Melt 1 cup of chocolate chips in 30-second intervals in the microwave, stirring between each interval until smooth and glossy.
- Spoon about 1 tablespoon of melted chocolate into each muffin liner, spreading it evenly across the bottom. Gently tap the pan on your counter to eliminate air bubbles. Place in the refrigerator for 15 minutes until the chocolate firms up but isn't completely hard.
- While the chocolate chills, mix peanut butter, powdered sugar, melted coconut oil, and vanilla in a medium bowl until the mixture becomes smooth and pipeable.
- Remove the muffin tin from the refrigerator. Drop rounded teaspoons of peanut butter mixture onto each chocolate base, leaving a small border around the edges. Gently press down with the back of the spoon to create an even layer.
- Melt the remaining cup of chocolate chips using the same method as before. Spoon this melted chocolate over each peanut butter layer, making sure to cover completely and seal the edges.
- Refrigerate for at least 2 hours until completely firm. Remove from liners and serve.
Notes
Start these after lunch on weekends so they're perfectly set for an after-dinner treat. Store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Let sit at room temperature for 5 minutes before serving if chilled. Don't overfill the peanut butter layer or it will overflow. Make sure each layer is properly chilled before adding the next. Tap the pan to remove air bubbles for a smooth, professional appearance.
