Make peanut butter by following this recipe, set aside.
Line a mini muffin tin with 12 liners. Set aside.
Melt chocolate chips in the microwave. Heat for 60 seconds, stir and warm for additional 30 second increments followed by stirring until the chocolate chips are completely melted and smooth. (You can also melt them on the stove using a double boiler).
Add 1 tsp melted chocolate to the bottom of each muffin tin liner. Be sure to spread the melted chocolate around so that it covers the bottom and sides of the liner.
Place in the freezer for 10 minutes to harden.
Once hardened, remove from freezer and scoop ½ TBS of peanut butter into all 12 liners, making sure to smooth out the tops.
Return to the freezer for 10 minutes to harden.
Remove from the freezer and top each cup with an additional 1 tsp of melted chocolate, making sure that the chocolate on top touches the chocolate on the sides (to avoid holes in your cups).
Smooth out the tops. Let them sit at room temperature until they are hardened or return to the freezer to set them.
Serve at room temperature!
You can use any varities of nut butter and chocolate chips that you would like!