Ingredients
For The Oats:
- 1 cup old-fashioned rolled oats
- 2 tablespoons powdered peanut butter
- 1 cup chocolate yogurt drink
- 2 teaspoons honey
For The Peanut Butter Cups:
- 2 tablespoons semi-sweet chocolate chips
- 5 teaspoons natural peanut butter divided (1 tablespoons + 2 teaspoons)
Instructions
- In a medium bowl, stir together the oats and peanut butter powder. Divide evenly between 2 cups.
- In a large liquid measuring cup, combine chocolate yogurt drink and honey. Microwave for 10-15 seconds, until the honey melts. Be careful not to cook too long, or you'll cook the yogurt.
- Divide the yogurt/honey mixture evenly between the 2 cups. Place into the refrigerator and chill at least 6 hours to overnight.
- In a medium, microwave-safe bowl using half power and 30-second cooking intervals, melt the chocolate chips until smooth.
- Place two mini muffin liners into 2 mini muffin pan cavities. Pour a small amount of melted chocolate into the bottom and smooth out. Divide 1 tablespoon of the peanut butter between each cavity, leaving space around the side. Place in the freezer until set, about 30 minutes.
- Once set, reheat the chocolate chips to melt them. Then, fill the muffin liners so that the peanut butter is covered. Place into the freezer to set while the oats set.
- Once the oats have sat long enough, chop up the peanut butter cups and divide them between the cups. Finally, drizzle with the remaining peanut butter.
- Enjoy!
