Y’all, so easy. They can have anywhere from 3 ingredients to 15. And only 1 time in the freezer! One genius told me she even adds crumbled pretzels to hers (I see you @rebeccalwesterman!!!)
Basically, you melt chocolate (I melt dark chocolate and mix in cocoa powder and some coconut oil, but really just any old dark chocolate will do!) and pour it into a silicone muffin pan or pan with muffin liners (LINERS ARE A MUST IF NOT USING SILICONE PAN!)
Next, you mix PB with a splash of coconut oil (or, again, you can just use PB by itself. I suggest natural crunchy, which I get from @traderjoes) ** I mix coconut oil with the PB because it really helps it harden, and tastes great.
YIELDS: 18-24 MINI CUPS (USING A MINI MUFFIN MOLD), depending on how high you fill the cups and the exact size of your molds
INGREDIENTS:
- 2 cups melted chocolate of choice + 2 tbs coconut oil
- 1 cup PB + 1 tbs melted coconut oil
TO MAKE:
- Melt the chocolate and once well melted add the coconut oil; stir well to combine
- Melt the 1 tbs of coconut oil for the PB in the microwave
- Add the melted coconut oil to the PB and stir well to combine
- Fill each mold halfway with melted chocolate
- Add a dollop of the PB to each mold, then use a spoon or fork to swirl the PB in the chocolate
- Pop them in the freezer to harden for 30 minutes, then enjoy!
- Store in the fridge and thus far they have kept for at least 10 days for me (though I doubt they will last that long!), or up to 6 months in the freezer
**HERE IS THE LINK FOR THE MINI MUFFIN SILICONE PAN
**HERE IS THE LINK FOR THE REGULAR MUFFIN SILICONE PAN
**HERE IS THE LINK FOR THE PB CUP MOLD
Before freezing, try topping with… sea salt, or crumpled Oreo, or m&m’s, or sprinkles, whatever your heart desires!! HAPPY NAPTIME EVERYONE!
Peanut Butter Swirly Cups

Ingredients
- 2 cups melted chocolate of choice + 2 tbs coconut oil
- 1 cup pb + 1 tbs melted coconut oil
Directions
- Step 1 Melt the chocolate and once well melted add the coconut oil. Stir well to combine
- Step 2 Melt the 1 tbs of coconut oil for the PB in the microwave
- Step 3 Add the melted coconut oil to the PB and stir well to combine
- Step 4 Fill each mold halfway with melted chocolate
- Step 5 Add a dollop of the PB to each mold, then use a spoon or fork to swirl the PB in the chocolate
- Step 6 Pop them in the freezer to harden for 30 minutes, then enjoy!
- Step 7 Store in the fridge and thus far they have kept for at least 10 days for me (though I doubt they will last that long!), or up to 6 months in the freezer