Ingredients:
1 cup vegan chocolate chips
1/4 cup creamy peanut butter
1/4 cup powdered sugar
1/4 cup crushed vegan-friendly crispy peanut butter candy bars (such as a vegan version of Butterfinger)
Instructions:
Line a mini muffin tin with mini muffin liners or use a silicone mini muffin mold.
In a microwave-safe bowl, melt the vegan chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth.
Spoon a small amount of melted chocolate into the bottom of each muffin liner, spreading it up the sides slightly.
Place the muffin tin in the freezer for about 10 minutes to set the chocolate.
In another bowl, mix together the creamy peanut butter and powdered sugar until well combined.
Fold in the crushed vegan-friendly crispy peanut butter candy bars.
Remove the muffin tin from the freezer and spoon the peanut butter mixture evenly over the chocolate layer in each muffin liner.
Pour the remaining melted chocolate over the peanut butter layer, covering it completely.
Return the muffin tin to the freezer for another 10-15 minutes until the chocolate is fully set.
Once set, remove the vegan Butterfinger cups from the muffin tin and store them in an airtight container in the refrigerator until ready to serve.
