2 cups Dark chocolate, chopped
1 teaspoon Coconut Oil
1/2 cup Peanut Butter, creamy not crunchy
2 tablespoons Butter, softened
1/4 cup Honey
2 tablespoons Dry Milk
Place 25-30 mini-cupcake liners on a baking sheet.
Place the dark chocolate pieces in a microwave safe bowl. Heat on high for 30 seconds in the microwave. Stir and repeat until chocolate is just melted but still shiny. Stir in the coconut oil.
Place 1/2 teaspoon of the melted chocolate into the bottom of the mini-cupcake liners. Freeze for 15 minutes.
In a bowl, mix together the peanut butter, softened butter, honey, and dry milk. Stir well to thoroughly combine.
When ready, spoon 3/4 teaspoon of the peanut butter mixture in each mini-cupcake liner on top of the chocolate layer. Freeze for 15 minutes.
After 15 minutes, divide the remaining melted chocolate on top of the peanut butter layer to finish the peanut butter cups. Freeze until ready to serve.
Let stand at room temperature for 10 minutes before eating.
Photographed by Alli Shepherd.