Prepare the Chocolate Layers:

Line a 12-cup muffin tin with paper liners.

In a microwave-safe bowl, melt 1 cup of chocolate chips with 1 teaspoon of coconut oil in 30-second intervals, stirring until smooth.

Spoon 1-2 teaspoons of melted chocolate into each liner and use a spoon to spread it evenly.

Place the muffin tin in the freezer for 10 minutes to set.

Make the Peanut Butter Filling:

In a bowl, mix together peanut butter, powdered sugar, melted butter, vanilla extract, and salt until smooth.

Scoop about 1 teaspoon of the peanut butter mixture onto each chocolate base and gently flatten.

Top with More Chocolate:

Melt the remaining 1 cup of chocolate chips with 1 teaspoon of coconut oil and spoon it over the peanut butter layer. Smooth the tops with a spoon.

Tap the muffin tin on the counter to remove air bubbles.

Chill and Serve:

Refrigerate or freeze for 20-30 minutes, until fully set.

Remove from liners and enjoy!

Storage Tips:

Store in the fridge for up to 2 weeks or in the freezer for up to 3 months.