Peanut Butter Swirly Cups

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:

1. Melt the chocolate and once well melted add the coconut oil; stir well to combine
2. Melt the 1 tbs of coconut oil for the PB in the microwave
3. Add the melted coconut oil to the PB and stir well to combine
4. Fill each mold halfway with melted chocolate
5. Add a dollop of the PB to each mold, then use a spoon or fork to swirl the PB in the chocolate
6. Pop them in the freezer to harden for 30 minutes, then enjoy!
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

**HERE IS THE LINK FOR THE REGULAR MUFFIN SILICONE PAN

Before freezing, try topping with… sea salt, or crumpled Oreo, or m&m’s, or sprinkles, whatever your heart desires!! HAPPY NAPTIME EVERYONE!