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Line a muffin pan with cupcake liners. You can either a mini muffin pan or a standard muffin pan.
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Place a layer of the chocolate chips on the bottom of each cupcake liner.
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Heat the peanut butter and coconut oil until the coconut oil is melted.
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Stir the peanut butter mixture until it is nice and smooth.
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Pour the peanut butter mixture over the chocolate chips.
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Freeze for 30 minutes or until hardened.
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Server directly out of the freezer, and enjoy!
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Store in an airtight container in the refrigerator for up to two weeks or in the freezer for 2 months (if they will last that long).