Step 1

Melt the chocolate chips with the coconut oil for 30-45 seconds. Stir until smooth.

Step 2

Pour 1-1.5 spoonful's of the chocolate into paper or silicone cupcake liners. If you prefer the chocolate to cover all of the peanut butter filling like traditional Reese's make sure the coat all of the sides in chocolate, too. Shake the liners lightly the make the chocolate smooth out on top. Let sit in the freezer until hardened, about 5 minutes.

Step 3

Meanwhile, mix the peanut butter and powdered sugar together in a separate bowl. Scoop a large spoonful of it into each cup and let freeze again for about 10 minutes.

Step 4

Using about one spoonful each, pour the rest of the chocolate on top of them all and shake again lightly to smooth out the top. Let freeze again for 5 minutes.

Step 5

When ready to eat, let sit out for a few minutes to thaw and remove the liners immediately to avoid any mess. Enjoy!