• Line a muffin tin with liners. Make sure this pan fits into your freezer or the next steps will be frustrating.
  

We will make the Peanut Butter Center First

• Heat the peanut butter and coconut oil in the microwave for 30 seconds at a time, stirring each time the microwave stops until smooth and melty. Add in the rest of the peanut butter center ingredients and mix until you have a uniform mixture.
  

Make the chocolate layers

• Heat the chocolate and oil for the chocolate layer in the microwave in 20 second increments stirring between each increment (don't skip this!). Add vanilla (if using) once the chocolate and oil have melted and are fully combined.
  
• Fill the bottom of the parchment cups evenly with about 1 tbsp of melted chocolate in each liner. Don't fuss about perfection here. Work quickly. Freeze for 5-10 minutes, until the chocolate is somewhat firm.
  
• Spoon a teaspoon or so of the peanut butter mix on top of the the chocolate layer. It will spread a little bit. It's okay for it to reach the edges but avoid it if you can. Freeze for another 5-10 minutes, until slightly firm.
  
• When you remove the cups from the freezer, re-heat the chocolate mixture for 20 seconds and stir. You can add another 20 seconds if your chocolate has cooled too much and become stiff. Just remember to stir after each 20 second increment.
  
• Once melted and workable, pour the chocolate over the top of the peanut butter layer. Start with about 2 tsp to make sure you can cover the top all 12 of your cups. Try to make them as uniform as possible but don't get caught up in making them perfect (they'll be delicious).
  
• Return to the freezer for at least 25 minutes, until completely firm. Serve or store in the fridge for a week. Freeze in an airtight bag for up to two months.