Servings: 18

Chocolate layers: subheading: Chocolate layers:
1 cup chocolate chips 1 cup chocolate chips
¼ cup coconut oil ¼ cup coconut oil
1 tsp. vanilla extract 1 tsp. vanilla extract
 
Filling (I usually just use straight up peanut butter, but this will give you a more Reese’s-like texture): subheading: Filling (I usually just use straight up peanut butter, but this will give you a more Reese’s-like texture):
½ cup peanut butter ½ cup peanut butter
2 tbs. coconut oil 2 tbs. coconut oil
2 tbs. honey 2 tbs. honey

Melt chocolate chips and coconut oil together in the microwave for ~1 minute.
Mix thoroughly, then add vanilla. The more you whisk the mixture together once vanilla is added the thicker it will get, so stop when you get to the right consistency (smooth enough to spread/pour, but not totally liquid. You can always add a little more melted coconut oil if you accidentally get it too thick).
Pour a layer of chocolate into mini cupcake wrappers (or silicone molds), using about ½ the mixture, and freeze for 10 minutes. Then microwave the filling ingredients together for ~30 seconds and mix well.
Add a layer of filling to the cups (or just scoop a dollop of plain PB), and freeze for 10 minutes.
Add the final chocolate layer, and freeze for 20 minutes. After that, I like to keep them in the fridge so they are not too hard but keep from melting.