Line muffin tin with tin liners. Set aside.

In a large measuring cup with spout, add chocolate chips and 1/4 cup coconut oil. Heat in microwave for 30 second intervals. Keep heating up until melted and smooth. Add vanilla extract. mix around.

Pour half of your chocolate mixture evenly dividing it among each muffin liner. You want just enough to cover the bottom, that's it. You may have to reheat your remaining chocolate for when it's time to pour it on top.

Freeze for about 15 minutes.

In the meantime, in another large measuring cup with spout, add peanut butter, powdered sugar, 2 tablespoons coconut oil. Heat in microwave for 30 second intervals until pourable.

Take chocolate in muffin tins out of freezer, and pour peanut butter mixture evenly in each muffin tin. Make sure to spread the entire serving evenly in each liner.

Freeze another 5 minutes.

Add remaining chocolate on top of peanut butter, evenly between each peanut butter cup.

Freeze for about an hour. Then transfer to fridge for another 30 minutes before enjoying. You want to make sure the peanut butter cups aren't too frozen and hard. You don't want to break a tooth!!

Make sure to store any left overs in the fridge!

Enjoy!