Crunchy Chunky Peanut Butter Cups or CCPBC

My sister (@mallorychase.nutrition) had asked me for one thing this Easter Holiday...chocolate peanut butter cups... So you know me being all EXTRA and fancy had to make the crunchiest, chunkiest, peanut butteriest? AND easiest peanut butter cups ever.

Ingredients (and no this is not a joke):

16 Oz of Whole Foods Chunky Peanut Butter (Yes you can use other brands (must be chunky)...but Whole Foods is fru fru)

1 Bag of Enjoy Life Dark Chocolate Chips

1/3 Cup of Salted Peanuts

****DASSIT******

Directions: Start by pouring 3/4 of the bag of chocolate chips into a microwave safe (chef mike at it again folks) bowl. In 30 second increments, begin to melt the chocolate chips. This usually takes about 2 minutes but take it out every 30 seconds and mix them till all chips have fully melted like the wicked witch. While this fiasco of melting is happening, whip out your cupcake pan and start lining each slot with cupcake holders (are they called holders because saying that outloud does not sound right..LMK).When the chocolate is #meltedperfection, take 1 tbsp of melted chocolate and drop it into each cupcake slot.

Next, take a 1 and 1/2 tbsp of peanut butter and drop it on top of the chocolate.

Melt the rest of the chocolate chips in a bowl and drop about a penny sized amount on top of the peanut butter. Using a tooth pick, start swirling around the chocolate to create a marble appearance because you are decadent AF. Place these babies in the refrigerator for about 20 minutes.

Brush your teeth, fix your hair and maybe start to clean your room and then stop because the 20 minutes is up (it is okay...you tried...that is the first step). Head back to the kitchen to take da babies out and start topping them with 5-6 peanut halves. After, sprinkle the top with some himalayan salt to give it a nice #glowup. Place the PB cups in the freezer for about 4 hours. Now you can press that "that was easy" button and thank me later.