You will need:
2 muffin tins and paper liners
12 oz. Ghirardelli semisweet chocolate chips (in the gold bag)
2 Tbsp. coconut oil
1 cup Peanut Butter (I use Peter Pan or Jiff brands)
1 cup powdered sugar
Put the chocolate chips and coconut oil in a large glass measuring cup (or bowl) and microwave 30 seconds & then stir. Repeat. If you've stirred for 20 seconds & still have lumps, microwave 30 seconds more and then stir until smooth. You don't want to microwave longer than 1:30 because you don't want to risk your chocolate seizing and hardening too quickly to work with and losing its sweet flavor. Ghirardelli melts much better than Nestle.
Mix the peanut butter and powdered sugar thoroughly. Start off with a spoon but it's best to use your hands to mix it together until it is the same consistency.
Place paper liners in the muffin tins. Pour or spoon chocolate to just cover the bottom of 16 of the 24 paper cups. (I got 16 when I made them, but have the other ones ready in case). Then form a ball the size of a ping pong or golf ball of the peanut butter mixture in your hands and slightly flatten it so it will fill the muffin cup cavity without touching the sides. Repeat 15x. :)
Pour or spoon chocolate over the top of the peanut butter balls & if necessary use the tip of the spoon to smooth the chocolate over the sides. You can give the pan a gentle tap or shake when you are done to smooth the tops of the chocolate cups. Freeze until set and store in refrigerator or freezer until just before serving.