Start by melting the chocolate layer. Add the whole 10oz bag of chocolate chips and 2 tablespoons of coconut oil to a microwave safe bowl. Microwave in 30 second increments, stirring in between, until fully melted. (Alternatively, put in a saucepan and heat on low heat, until melted)
Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract and stir to combine.
Line a 12 cup muffin tin with paper muffin liners.
Pour 2 teaspoons of chocolate mixture in the bottom of each muffin liner. Once you are done filling each liner, tap the pan down a few times to get the chocolate to sit flat.
Place muffin tin in freezer for 10-15 minutes, or until chocolate is set.
While chocolate is hardening, make the peanut butter mixture.
Add 3/4 cup of chilled peanut butter (peanut butter should be thick not drippy) maple syrup, sea salt, and coconut palm sugar and stir until well combined.
Remove muffin tin from freezer and distribute the peanut butter mixture on top of each layer of chocolate, flattening it down in the center.
Drizzle remaining chocolate mixture over the tops of each muffin cup, making sure to cover the peanut butter completely.
Freeze for 15 minutes, or until chocolate is set.
Store in the freezer or fridge. I prefer to keep mine in a ziploc bag in the freezer