- 2 bars lemon coconut crispy
- 2 bars chocolate PB crispy
- 1 cup chocolate chips or melting chocolate, milk or dark
- ½ cup frozen raspberries and/or raspberry jam
- ½ cup peanut butter
- Crumble crispy bars into pieces
- Melt chocolate chips, and separate into two bowls
- In a small muffin tin, line with muffin liners
- Mix 1 crumbled lemon crispy bar into the one bowl of melted chocolate, and 1 crumbled PB chocolate crispy bar into the other
- Spoon chocolate mixes into equal parts in the muffin tin
- Top the peanut butter chocolate cups with a dollop of peanut butter and swirl
- Finish with more chocolate peanut butter crispy crumbles.
- For lemon coconut cups, top with crumbled lemon crispy bar and frozen raspberry, or swirl in raspberry jam on top.
- Freeze and serve when hardened
