¼ cup all-natural peanut butter, sugar and salt added
½ cup milk chocolate chips
Instructions
In a blender or food processor, puree the banana, frozen yogurt, and peanut butter until a smooth and creamy liquid is formed.
Use a spoon to scrape along the bottom and sides of the container and stir, ensuring that all of the peanut butter and frozen yogurt are fully incorporated. Puree again.
Arrange 12 mini cupcake liners in a mini muffin pan. Use a small spoon to transfer mixture to mini cupcake liners, filling nearly to the brim. Place pan in the freezer until peanut butter cups are frozen solid, about 1 hour.
Place chocolate chips in a heat safe bowl and microwave for about 40 seconds. Stir and if chips are not fully melted, place back in microwave for 20 seconds more. Repeat until chocolate is just melted.
Remove two frozen peanut butter cups from the freezer and use a knife to spread melted chocolate all over the tops. Place the chocolate-covered cups back in the freezer and remove two more. Repeat this process until all peanut butter cups are covered in chocolate (this process keeps the peanut butter cups from melting).
Allow the peanut butter cups to freeze and re-solidify, about 20 minutes.
Storage: store peanut butter cups in an airtight container in the freezer.