1. Add the cookies for the filling to a freezer bag and crush with a rolling pin until you get fine crumbs. Add together with the sugar (or xylitol) to a bowl and mix to combine. Melt the butter and peanut butter in the microwave, then add to the bowl with the crumbs and mix everything until the crumbs are evenly moist. Set aside.

 

2. Add the chopped chocolate for the filling to a bowl and melt over a pot with simmering water (or melt it in the microwave). Add the peanut butter and a teaspoon of the coconut oil and mix until smooth. If the chocolate sauce is a bit too thick, add more of the coconut oil and mix in. Line a muffin tin with 12 paper liners, add a tiny amount of the chocolate sauce to each paper liner to cover the bottom with a thin layer. Divide the cookie crumbs between the paper liners and then cover everything with the chocolate sauce – try to cover the crumbs in each paper liner completely. If you like, you can add some popcorn and melted chocolate to decorate the peanut butter cups or you can leave them as they are. Place in the fridge for at least 2 hours to firm up. Store in the fridge and let warm up to room temperature before serving.