• 15-16 mini foil baking cups

Chocolate Layers

• 8 ounces chocolate/chocolate chips

• 1 teaspoon refined coconut oil, melted

Peanut Butter Filling

• ½ cup creamy peanut butter (or other nut butter)

• 3 tablespoons maple syrup

• 2 tablespoons refined coconut oil, melted

• 1 teaspoon vanilla extract

Toppings

• ½ cup pretzels, broken/crushed

• ¼ cup salted peanuts, crushed

• Sea salt flakes, for garnish

1. Place 15-16 mini foil baking cups on a cookie sheet.

Make the Chocolate Layer

2. Melt 8 ounces chocolate chips with 1 teaspoon refined solid coconut oil in the microwave or on the stove in a small pot over medium heat.
   TIP: Once the chocolate starts to melt give it a good stir which will help the chunks melt. Return to microwave or burner as needed until completely smooth.

3. Pour a small amount of the melted chocolate into the bottom of each foil cup until the bottom is completely covered. Don't use more than half the chocolate mixture for this.

4. (OPTIONAL) Add a few crushed pretzels over the chocolate layer. 

5. Place in the refrigerator or freezer for about 10 minutes to harden.

Make Peanut Butter Filling & Fill

6. Stir together the nut butter, maple syrup, melted coconut oil, vanilla extract, and salt until smooth and combined.

7. Once the bottom layer of chocolate is hard, place about 1 heaping teaspoon of peanut butter mixture over the chocolate. Smooth with the back of a spoon.
   NOTE: Be careful not to make the layers too thick or the chocolate is hard to bite through and the filling squishes out.  Still delicious but slightly messy. 

8. Pour enough of the chocolate mixture over the peanut butter filling to cover it completely. (If at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt).

(Optional) Garnish

9. Sprinkle the tops with more crushed pretzels, peanuts, and a few flakes of finishing salt. 

Cool, Serve, and/or Store

10. Return to the refrigerator to harden completely.

11. Store in a sealed container in the refrigerator for a week to 10 days.

12. Can be stored in freezer without any loss of flavor or textures for up to two months.