Prep the pan: Line a standard muffin tin with 12 paper liners. If you prefer smaller bites, use a mini muffin pan lined with 24 mini liners.

Make the chocolate base: In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. You can also melt using a double boiler over low heat.

Sweeten if needed: Taste the melted chocolate. If it’s too bitter, stir in 1–2 teaspoons of powdered sweetener until dissolved. Keep it smooth and glossy.

Layer the first chocolate coat: Spoon about 1–1 1/2 teaspoons of melted chocolate into each liner. Tilt or tap the pan so the chocolate spreads evenly. Place the pan in the freezer for 5–7 minutes to set.

Make the peanut butter filling: In a small bowl, mix peanut butter, powdered sweetener, vanilla extract, and 1/8 teaspoon fine salt. Stir until creamy and thick but still spreadable. If too stiff, warm it for 10–15 seconds in the microwave.

Form the centers: Roll or scoop 12 small disks of the peanut butter mixture (about 1 to 1 1/2 teaspoons each). Press them slightly so they sit flat and don’t touch the liners’ edges.

Add the filling: Place one peanut butter disk into each chocolate-lined cup. Gently press it down so it sits on the chocolate base, leaving room around the edges.

Top with chocolate: Spoon enough melted chocolate over each center to fully cover it. Tap the pan lightly on the counter to level the tops and remove air bubbles.

Finish and set: Sprinkle a tiny pinch of flaky sea salt on top of each cup if you like that sweet-salty finish. Chill in the fridge for 20–30 minutes, or in the freezer for 10–15 minutes, until firm.

Peel and enjoy: Once set, peel off the liners. Store leftovers as directed below to keep them snappy and fresh.