Peanut Butter Cups
2 x 12 oz dark chocolate
1/2 cup creamy peanut butter
2 tablespoons coconut oil (melted)
1-Line 12 cup muffin tray with cupcake liners.
2-Melt 12oz dark chocolate in a double boiler.
3-With a cookie scoop, evenly pour the melted chocolate in the muffin cups. Drop pan on the counter a few times to help chocolate flatten. Put the tray in the and freeze until solid for about 15 min.
4-Meanwhile, in a medium pot, mix peanut butter with coconut oil on medium heat until well combined and soft.
5-Remove tray from freezer and add peanut butter mixture on top of chocolate layer. Again drop pan on the counter a few times to flatten. Freeze another 15 min.
6-Melt the other 12oz dark chocolate in a double boiler.
7-Remove tray from freezer and with a cookie scoop, evenly distribute the melted chocolate in the muffin cups, on top of the peanut layer. Drop the pan a few times to flatten. Freeze another 15 min to set the top layer.
8-Store in refrigerator.