Melt the chocolate chips in the microwave. Once melted, whisk it together with the coconut oil.

Grab a muffin tin and line it with cupcake liners. I used a mini version, but you can use a regular muffin tin (you will just make bigger peanut butter cups).

Add a dollop of melted chocolate to the muffin cup until you have a thin layer of chocolate on the bottom of the cup. Do this to each muffin cup. Then place the muffin tin in the fridge until the chocolate hardens.

Note: You can make the pb cups like this, or you can make a version where the peanut butter is fully enclosed in the white chocolate, so it isn't dripping from the sides. To do this, when you add the first layer of chocolate, use a spoon to drag up the melted chocolate up the sides of the cupcake liner. Then place the pb inside, and finally add the white chocolate layer on top. You can see that I made both versions in this video!

On top of the hardened layer of chocolate, add a dollop of peanut butter. Then top with more melted chocolate. Place the cups in the freezer for a few hours, so that both the chocolate and peanut butter can harden.

Take out of the freezer, top with flakey salt, and enjoy! I like storing these in the fridge or freezer.