Doesn't take much to make delicious vegan  pb cups at home. And they are fast to make to and fun for kids.

Begin by melting dairy-free chocolate in a microwave-safe bowl or double boiler. Microwave briefly, stirring in between, until smooth. After the first minute, stir every 20 seconds until creamy and smooth.

Line muffin tray with paper or silicone cupcake liners. Spoon about 1 tablespoon of chocolate into each liner, evenly coating the bottom. Avoid thickness that makes them difficult to eat or thinness that results in lackluster treats. Find that perfect Goldilocks balance.

Place the tray into the freezer for 10 minutes until the chocolate hardens.

Place a dollop of the peanut butter filling (about the size of a marble) onto the chocolate layer, gently pressing it down to create a smooth and even surface.

Add additional ingredients like crushed peanuts, rice puffs, or coconut shreds if using.

Next, cover the filling with another layer of melted chocolate, ensuring it fully encases the filling. Top with extra crushed peanuts or coconut shreds.

Top with extra crushed peanuts or coconut shreds.

Ahh, "peanut butter and chocolate together at last." ...I had to say it. So nostalgic.

Ahh, "peanut butter and chocolate together at last." ...I had to say it. So nostalgic.

See post for tips and variations. Enjoy!